I am getting ready for the grilling season this summer and have
always
wanted to dry age my own steaks. Dry aged steaks have that special
deep flavor and buttery texture that I crave. I looked for different
methods of doing my own dry aging, but they always involved very
messy
process. I don't have a spearate fridge at home.
I recently found this method of dry aging at home using dry bags at
www.drybagsteak.com.
These bags are supposed to allow moisture to get out at the same
keeping smells and other unwanted things out of the meat. I bagged up
a stip loin I bought at Costco recently using my Sinbo sealer and am
aging it right now. I plan to age for 21 days like they recommend. So
far the meat has turned a deep mahogany color, just like dry aged
beef.
Has anyone else tried this method before?