Dry-aging bag changed my mind about wet-aging at home

I was all in on wet-aging steaks in cryovac for 3 weeks until I tried a dry-aging bag on a ribeye. The crust was way better and the flavor was deeper, even though it cost me an extra $15 for the bag. Has anyone else switched methods and noticed a big difference in texture?

3 comments

3 Comments

drew5526d ago

Did you notice less moisture loss with the bag compared to wet aging?

young.kim26d ago

@drew55 I feel you on that question. My bagged ribeyes lost way more moisture than I expected too, maybe around 10% while wet aging in cryovac barely lost anything. It's kinda disappointing when you think the bag is supposed to help but it actually dries out the meat more. I had to adjust my whole process after that first try. Totally get why you'd ask about it, the bag isn't a magic solution for everyone.

clairen8526d ago

Nah, I actually saw the opposite with the bag. The bag lost more moisture for me. Wet aging in the original cryovac kept the meat way more juicy. The dry bag lets too much air circulate around it, so you get more evaporation. I had a ribeye lose almost 8% in the bag vs maybe 3% just sitting in the original pack.