I seen some UMAi Dry bags on another forum and decided to try it myself. I didn't want to possibly ruin a very expensive cut of meat, so I bought the cheapest USDA Select whole ribeye that i could find($6/lb). I intended to age it 45 days, but read that after 3 weeks it can become gamy, and I was too curious to let it go, so I pulled it at 30 days. The end result was a cheap ass ribeye that was as tender and tasted like a much more expensive cut of meat. All in all it was an easy/cheap experiment, that turned out well and i have 2 more bags to use, so gonna try another ribeye and maybe an cheap ol' top sirloin or a NY strip.
Day 1 Color=Bright red
Day 1
Day 7
Day 14
Day 21
Day 30
Day 30 Color=A lot darker red
On the grill
Dammit, I over cooked it a little bit!
Day 1 Color=Bright red
Day 1
Day 7
Day 14
Day 21
Day 30
Day 30 Color=A lot darker red
On the grill
Dammit, I over cooked it a little bit!