Well i finally have a finished product. This steak has been aged about 24 days and I have one coming out this weekend at 30 (other 1/2 of the primal). The drybags did a great job doing what they say they will do although it was quite the ordeal getting them to work.
They do NOT work with a foodsaver. One of the videos posted in this forum shows someone putting a modified piece of a FS bag inside a dryage bag but I can assure you it did not work with mine. I went through countless bags and melted everyone. There is another video showing a FS bag placed on the outside of a DA bag. This actually makes more sense but I did not try as I ran out of bags trying it the other way.
I broke down and bought the vacuum sealer shown on their website. DO NOT buy the sample pack of bags, most will not fit in the recommended sealer.It took 5 to 10 attempts per bag to get them to seal and NOT re-open, even then they must be handled with kid gloves. I am sure with practice and a wheel barrel full of cash I could get better at it.
If you are lucky enough to get a return e-mail the support folks are pretty nice and will tell you the bags do not need to be sealed... But, but, but doesn't that defeat the point???
Taste. Well the first ones were good. The first ones came off medium or 130 degrees (90 seconds a side, shut down the egg and do it again). I forgot just how fast dry aged steaks cook. I nailed my second attempt and they were excellent (pulled at 120 and didn't let them come all the way to room temp before cooking).
Was it worth the time, effort, trouble, and expense... Awe hell NO, but it was an experiment and will probably break down and try it with a "prime" ribeye or porterhouse (the strip experiment was Choice but looked very close prime) considering i sank money in a new sealer. The only positive is my wife only complains about the room it takes up in the fridge and not continually asking when is that nasty looking thing coming out LOL.