The Texas BBQ Forum

This is totally different that what I did

https://vloggest.com/watch/35-day-dry-a ... 8dlRt4SOUw

Very interesting, HOWEVER, I have solemnly promised "Myself" that I will not get into this

I have used these bags before for a 60 day "dry" aged brisket and it came out great. Pretty comparable to drying in a traditional manner, except it takes a lot of the fine tuning and controls out and makes it super easy, no worrying about temp and humidity. Now that being said, since it was at regular fridge temp and not a high humidity the dry outside layer was much more hard and leathery then traditional dry aging. Made it a little harder to trim off evenly, probably lost a tad bit more meat than should have, but not too much to complain/worry about. But the flavor was fantastic, had the rich beefy nutty flavor that dry aged meat has, and the cold aged fat melted in your hands at room temp, like prosciutto fat. Just not the same good feeling you get with the harder traditional dry aging, but still a good feeling with less work.

We used them twice on ribeye -- not that impressed.

I have crappy success with these bags. Failure rate of over 60%. I really helped with Lonzino Coppo and Bresaola. Other wise I prefer the dry aging from my refrigerator

Very interesting. May be i will try