Quote:
Originally Posted by mosesbotbol
Looks great. Why not the kamado the whole time?
What kind bag? I assume it let in some air? Did the meat touch any part of the bag?
I had a half a steer (grass fed from VT) aged 60 days before being cut and there was some funk to that as well. Next time I buy again, I may ask them to age longer. Between the grass fed and dry age, it was certainly different tasting.
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Think he is talking about these bags, but Dom correct me if I'm wrong
Quote:
Originally Posted by pnoon
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