Mossy can you give a little more details on you dry aging process? Maybe a step by step on preparing the meat and what temp to store it at. Do you need to turn the meat during the aging process? Any red flags to watch for? Any seasoning or cure used?
I would like to try this myself but have never done it...
Drybag Aging is easy, the hardest part is being patient for a slab of rib-eye roast knowing you have it sitting right there in the fridge for that long!
It is as simple as removing the meat from the cyrovac and putting it in the DryBag, sealing it shut and setting it on a cooling rack for airflow around the bagged meat in a fridge and not disturbing the meat the entire time.
There is no turning the meat while in the fridge and no seasoning or cure used. I have only done this twice but when it is done Drybag aging just watch for bacteria growth and use your nose for unpleasant smells. We haven't had a problem yet. But when removed from the Drybag just trim away the dried exterior crust and slice out your steaks, then get them ready for grilling or package them up for the freezer.
There is a wealth of information on this topic at
www.drybagsteak.com and seems to be many educated members on Drybag aging on their forum -
www.drybagsteak.com/forumLook forward to seeing your results from trying this technology meube!