Quote:
Originally Posted by T.G
Any reason you can't partially freeze the steak before putting it in the bag? It would solve your juice problems.
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Not sure about the brand of bag that Ben was using, but the bags I use want the meat to be wet.
The juice in the cryovac bag helps the dry aging bag adhere to the piece of meat, creating the bond that these bags (Umai Dry bags) need to work.