@Uncle-A
Okay, so at 32 days in an UMAi Dry bag I cut into the Prime loin roast I got at Costco. It had lost 16% of its weight and was severely case-hardened, which tells me that the companie's claims that you can use it to make charcuterie in a refrigerator is complete BS.
I trimmed a 2" steak off one end, photo below. It was noticeably dryer and darker than a fresh one; I didn't let it rest when it came off the grill but it didn't weep at all. At that age I'd hoped that it would have started to develop that delicious dry-aged funk, but there was absolutely none. Not the slightest.
As it happens, last week I found
this post at seriouseats.com that predicted that exact outcome. I was hoping they'd be wrong.
So although it wasn't a
bad steak, the process was a complete waste of time and money. The rest of the bags will collect dust until I figure out a use for them, or throw them out.
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