Quote:
Originally Posted by stearns
For the dry age bags, any idea of a maximum amount of time they can be kept in there? I've had a 90 day aged steak at a restaurant before that was amazing, but I didn't know if the bags had any limitations. I would like to have some steaks ready to be eaten the first week in August, I might toss them in during the coming week or two and let them sit if they will continue to improve
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if you are going 90 days, you better have the right environment set up and a large cut of meat or you'll end up with expensive dog treats.