"DrybagSteak" aging meat: Does it work? Have you tried it?

[rotuts]

I came across this:

http://www.drybagste...ak-in-house.php

after following some threads from the 'green-egg' thread.

Has anybody tried it? Is this just a plastic bag that's semi-permeable to air and moisture?

they seem somewhat pricey.

I did a search here and could not come up with anything.

Edited July 10, 2012 by rotuts (log)

[Paul Bacino]

I read this a long time ago!!

http://steamykitchen.com/6626-review-how-to-dry-age-steaks-with-drybag.html

I do mine on a just a rack-- Roughly 30 wet/30dry!!

[rotuts]

thanks. thats just the type of article Ive been looking for. Apparently there is an 'insert' they sell that allows you to use regular vaccum sealers.

PB: BTW: I recall something about your aging meat in a post your made a while ago. I lost all my book-marks and would appreciate a ref back to your work!

[Paul Bacino]

Here is an old link with articles: