Who else thinks dry-aging bags are overrated after seeing a $12 ribeye turn into mystery meat in 3 weeks?

My buddy Mike from the shop swore by those bags for home aging, so I tried one on a prime ribeye I cut myself, and after 21 days it smelled like a gym sock and had a fuzzy spot bigger than a quarter, so now I'm wondering are traditional setups just worth the hassle or did I mess up the seal?

2 comments

2 Comments

spencer_johnson222d ago

Did you peel the bag off and pat it dry every few days? Thats the part nobody talks about with those bags, you gotta let the moisture escape or it just rots instead of ages.

wyatt_ross272d ago

Man I had a similar experience but with a different cut. My buddy Marco swore by those dry aging bags too, told me to try it on a New York strip from Costco last fall. I sealed it up, followed the instructions to the letter, and after 18 days I opened my mini fridge and found this weird greenish tint on the fat cap. I was so pissed I just threw the whole thing in the trash and ordered a pizza instead. Now I just stick to wet aging in the cryovac for two weeks when I want that extra flavor, and honestly my steaks come out way more consistent without the risk of looking like a science experiment gone wrong.