Just realized dry-aging bags are not a gimmick

I was dead set against those dry-aging bags for a year, thought they'd ruin the meat. Tried one on a ribeye roast last month and the flavor after 21 days was way better than anything I've done with just salt and air. Has anyone else had good results with a specific brand of bag?

3 comments

3 Comments

gavin6921mo ago

Right, because my fridge needed another expensive hobby.

mila_harris1mo ago

The struggle is so real with that one lol. My husband keeps eyeing those fancy roasting setups and I'm like "babe, we just bought a new couch." It's wild how one hobby can just multiply into a whole ecosystem of expensive gear you never knew you needed. I feel your pain on this one, trust me. People don't warn you that the real cost is all the accessories that come after.

grantf7322d ago

Gavin is right, but what brand did you actually use? I keep seeing people post results from different bags and calling them all the same, but the thickness and seal quality varies a lot between them. Some bags are basically just ziplocs with a marketing sticker slapped on them. Did yours come with a valve for gas exchange or was it the simple vacuum seal kind? That makes a big difference in how much moisture loss you actually get versus just ending up with wet aged meat in a bag.