First go at any sort of aging using the Umai dry bag for a 3 bone rib roast. Everything seemed to go well, the bones didn't appear to pierce the membrane at all and my vacuum sealer worked better than expected. Any recommendations on aging duration ...
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My 1st attempt at dry aging at home with the Umai bag but the humidity in my fridge is a bit of a concern, any suggestions would be greatly appreciated. : r/DryAgedBeef
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