I have both a rib roast and a brisket, aged about three weeks in their cryovac, and expect to slip them into the Umai bags soon. First time for dry aging. Results look marvelous!
That looks just like mine (surprise...). I have to say mine almost has a purple hue here and there, makes it look very dead...almost creepy. Still a few weeks to go.
So, almost 3 weeks in, here's a teaser photo. Not much to see, but it is getting smaller and darker in color. Dry aging in effect. Oh, the pain of waiting!
Awesome, that needs to be done !!! I think we're going to find it advantageous to do but not as spectacular as the results we saw on other videos. But, we'll see !!
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