I posted a method I've used to dry-age a prime rib in my Christmas Prime Rib post, but I've come across a product I'm going to try. I ordered a sampler pack of dry age bags from UMAi:
http://www.drybagsteak.com/shop-drybag-steak-in-house.phpThis looks like Gore-Tex for meat! It allows the moisture to escape, but keeps the air and bacteria out! Check out the link, watch the videos, and see what you think. There are a bunch of links on the site to YouTube videos, other forum reviews, and product info. These look incredible.
I plan to buy either a top sirloin or full ribeye, and dry-age in the bag for 28 days.
I'll post a full review of the process (of course), and keep you all updated!
If you've never had dry-aged beef, you owe it to yourself to try it! Dry aging reduces the moisture content in the meat, breaks down the connective tissue, and gives the beef a really "robust" beefy flavor (and makes it fork-tender). These are the $50-$70 steaks at premium steak houses!
More to come!!
