Had to pick between dry aging bags and a dedicated fridge setup

I was saving up to start dry aging at home and couldn't decide between the Umai bags for $30 or a used commercial fridge for $600. Went with the bags first to test it out, and after 45 days on a prime rib roast I got a solid crust and great flavor but the texture was a bit softer than I wanted. Anyone else tried both methods and have a preference for home use?

2 comments

2 Comments

terry_bailey3514h ago

Soft texture" ?? That's not dry aged then, something went wrong.

the_beth5h ago

Oh man, "soft texture" is a bad sign for sure. You're right to call that out - real dry aged beef should have that firm, almost dense feel to it from losing all that moisture over weeks. Something definitely went sideways with that process, like maybe they didn't control the humidity right or it sat in a bag too long. I've had dry aged that was a little chewy near the crust but never soft. That's just disappointing when someone tries to pass that off.