Comments on: Review: How to Dry Age Steaks with Drybag

By: Bruce

Bruce — Tue, 31 Jan 2012 23:44:11 +0000

has anyone tried to take a snip off a conventional sealer. put it over the end of the bag and then seal…bet that would work just fine.

By: Yum Hwa

Yum Hwa — Sun, 04 Dec 2011 17:41:56 +0000

I have tried dry bags and they work well. I think they are really useful if you have very little patience or courage to do it the traditional way or so-called “commando” style. I suppose the real upshot for drybags is that it doesn’t allow oxygen to be in contact with the meat, and so ensures a relatively safe process. It is only through the exposure to oxygen that encourages bacterial growth etc. which causes spoilage. And i suppose that allows u to open the fridge a little bit more often than if you were to leave an exposed meat in the fridge. I personally can attest to that as i live in a humid tropical country, Singapore (no we are NOT in China), and each time the fridge is open, it allows a large drop in temperature and a whole load of humidity in. You can imagine that isnt too good for the meat. However, even having said all this, i personally dry-age my meat commando style. But this is only because i’m a little bit mad or perhaps courageous would be a better way to put it. But yes, i do have a designated fridge solely used for dry aging. I practically never open the fridge except to check on the meat which is approximately once every 5 days or so. I have done a 21 day striploin so far and it turned out pretty well. currently doing a 5-rib with the chine bone and a whole lot of fat cap left on as well as a 10lb porterhouse.

By: Greg

Greg — Thu, 14 Jul 2011 21:43:47 +0000

I truly hope someone has already replied regarding “using” the trimmings.
DO NOT do ANYthing with them other than throw them away, regardless of how the seemingly HUGE waste of an expensive piece of meat. The amount you toss will cost far less then the hospital visit and likely stay.
Cheerio

By: Beverly

Beverly — Sun, 30 Jan 2011 19:56:38 +0000

One thing that struck me was the amount of meat wasted in this process. Would you be able to use the beef trimmed off to make beef broth, stock or bullion? I make homemade stocks all the time to enhance flavor in dishes, would there be any reason this would not be an acceptable way to use the trimmings?

By: Arthur

Arthur — Tue, 18 Jan 2011 11:01:50 +0000

Thanks, i sent them an email.

By: SteamyKitchen

SteamyKitchen — Sat, 15 Jan 2011 01:29:41 +0000

I don’t sell them. You might want to contact the company directly.

By: Arthur

Arthur — Fri, 14 Jan 2011 21:00:39 +0000

do you sell the bag material in bulk rolls? so the user can make their own bags to the size they want?

By: Thea

Thea — Sun, 28 Nov 2010 22:59:18 +0000

DrybagSteak is no at all like “cry-o-vac” type laminated vacuum material. It is a moisture permeable material, like a membrane. Think Gortex for meat.

By: THea

THea — Sun, 28 Nov 2010 22:57:24 +0000

Although you use a vacuum sealer to facilitate the application of DrybagSteak, it is nothing like a vacuum bag. If you are going to dry age with DrybagSteak, bear in mind that the material is oxygen permeable. This means that, unlike regular vacuum bags, any small pockets of air will not develop dangerous anaerobic bacterial environments. Wherever the DrybagSteak material does not bond completely with the surface of the meat, you will find that the age will go slightly deeper requiring you shave off just a couple millimeters more “bark” in those spots at the end of aging. As Jan says, there is no need to be too careful. A nice vacuum and seal simply makes for the easiest aging with the least waste. No matter how perfect or imperfect your bond, you are bound to have more consistent flavor results with DrybagSteak than by going “commando.”

By: Kiki

Kiki — Wed, 03 Nov 2010 12:57:26 +0000

Wow, this sounds great. I’m inspired now to learn more about doing it the old-fashioned way – I’m a big fan of traditional techniques. Great info on the bags as well!