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Wrote off dry aging bags for 2 years, then a guy in Kansas City handed me a 45 day ribeye
I always figured those umai bags were a gimmick for home cooks who didn't want to build a real aging fridge. Then a butcher I know in Kansas City gave me a 45 day dry aged ribeye he did in a bag and I couldn't tell it apart from his walk in stuff. The crust wasn't as thick but the nutty flavor was all there and the yield was way better than I expected. I've run 6 of them since March on whole loins and haven't had one go bad yet. What's the longest you guys have pushed one in a bag before the texture went weird?
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walker.julia14h ago
Read somewhere that the bag lets moisture out but keeps the good bugs working on the meat, so it ages more like a wet-dry hybrid. A guy on a bbq forum ran one 60 days and said past about 50 the fat started tasting a little soapy. Not spoiled, just off. My own limit is 45 now, that seems to be the sweet spot for flavor without the funk getting weird. Longer than that and you lose more to trim anyway.
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