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I just picked up a sampler pack of "drybags" from drybagsteak.com... Has anyone tried their method? Kinda wish i had asked before i bought them but after cooking a dry aged steak (done by a butcher) on the egg last night i may have a new eggdiction.
Just curious before I stick a $100 piece of meat in my fridge for 2 or 3 weeks. Yes I will probably cut it in 1/2 the first time I try it 8)