The Great Dry-Aging Steaks at Home Experiment: One Week Later

It's been one week since I put this strip loin into the special "drybag" and sucked the air out (I used a machine, in case you were wondering).

It looks great! The loin has shrunk ever so slightly, the meat is firm, there is no unpleasant odor, and the color looks just right. The membrane has adhered perfectly to the surface of the meat, and most importantly there is no wetness under plastic.

There's also no moisture on the surface, or under the rack, yet the loin is clearly undergoing a very slow dehydration. At this point, I can only conclude that the bag is performing as advertised. One week to go, so stay tuned!