The taste improves considerably and it develops the buttery, spiciness and fibrous delicacy, which is typical for dry aged meat. They are a great alternative for dry age beginners. Prepare the meat within at least 2 days.įirst the good news, dry aging bags really do work. After the meat has matured, it is taken out of the Dry Aging bag. When it turns dark, the maturing process is working. Whilst dry aging the meat, a layer, almost like a crust, will form.
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