Posted By: Superduty
Anyone else try this? Meat. - 01/10/21 01:38 PM
So I scored a great deal on a monster beverage cooler, and had a couple of bone in rib-eyes left over. I put in a full box of rock salt in bottom with a temp/humidity gauge. On the way is carbon filter bags to help aid with purity and a small fan for circulation. I was looking into a UV sterilizer, but not just yet. I am going to wait 50-60 days before cooking.
Has anyone done this? Any advice? I have used those UMAi bags, which removes the moisture but read that it is not true dry aging because air cannot get to it. Made meat look awesome, but did not really give you that buttery flavor.
Here are some pics:
Has anyone done this? Any advice? I have used those UMAi bags, which removes the moisture but read that it is not true dry aging because air cannot get to it. Made meat look awesome, but did not really give you that buttery flavor.
Here are some pics: