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The fancy $200 dry-aging bag was a bust, back to basics for me
I dropped 200 bucks on that pricey dry-aging bag last fall, but the chuck roast I tried came out tasting more like a damp basement than the ribeye I did the old-fashioned way in my walk-in, and my buddy Mike laughed when he saw the mold spots, so has anyone else ditched the gadget and kept it simple with cheesecloth and patience?
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irisowens13d ago
Wait till you taste what that bag does with a good cut like a picanha or a strip loin, the bag is only as good as the meat and the temp control, and those mold spots mean you let it get too humid, not that the bag failed. And honestly, the cheesecloth route gives you way less control over the crust and the funk, so maybe give the bag another shot with a better cut and a fan nearby before you write it off. You got the equipment, so why not learn to use it right?
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