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Had to pick between dry aging bags and a dedicated cooler for my shop
Been running my little shop in Akron for 2 years now. Wanted to start offering dry aged beef but couldn't drop cash on both a fancy cooler and bags. Ended up going with the Umai bags cause it was like $150 for a starter pack instead of $1500 for a fridge. First batch of ribeyes came out good but the texture was a bit off compared to what I've had from places with real aging rooms. Anyone else tried the bag route and had better luck with longer aging times?
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ben8272mo ago
What temp and humidity did you hold during the aging?
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