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Tried a new dry age bag on a strip loin from the Springfield supplier
I used the UMAi 45 day bag on a prime strip loin, expecting the usual results, but the pellicle formed way thicker than normal. It was almost a quarter inch thick in some spots, which meant a lot more trim loss than I planned for. Has anyone else in the Midwest had this happen with their beef lately?
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the_ray5mo ago
My last dry age turned into jerky.
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barbara_moore733mo ago
Was reading about how humidity plays a bigger role than most people realize in dry aging. Too low and you're basically making beef sticks instead of a proper steak. Bet that's exactly what happened if your setup wasn't dialed in right.
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blair_butler475mo ago
Oof, @the_ray, been there.
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