Just realized I was wrong about dry aging bags last week

I used to swear that dry aging bags were a waste of money compared to just hanging meat in a cooler. But then I got a bad batch of ribeyes from a local farm in Oregon last Tuesday that started growing mold on day 4. A buddy told me to try the Umai bags and I tossed a couple strips in there for 21 days. They came out with zero rot and a real nice nutty flavor I couldn't get before. Has anyone else switched to bags for small batches and seen a difference in waste?

2 comments

2 Comments

nancy_davis15d ago

Have you ever had a bag split on you though? I tried dry aging in those bags once for a pork loin and it leaked after day 10, ended up with a sticky mess in the fridge. Still think they work fine for beef since it's firmer, but pork and poultry are a total gamble in my book.

finley_bennett2815d ago

And honestly that tracks with SO much stuff in life, the "one size fits all" thing never actually works. I notice it all the time with tools or appliances that claim to be universal but then fail if you push past the basic use case. Beef is tough enough to handle the bags, but anything softer or wetter just finds the weak spots and makes a mess.