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Umai steak aging bags
Posted on 8/14/16 at 4:59 pm
Posted on 8/14/16 at 4:59 pm
Anyone used the umai steak aging bags. Have seen the website. Interested in doing a whole ribeye.
Posted on 8/14/16 at 6:48 pm to hugo
I've used them on several whole rib roasts and they all turned out great!
I highly recommend Umai bags.
Posted on 8/14/16 at 10:06 pm to Charlie Arglist
How long did you age it?
Posted on 8/15/16 at 12:59 pm to hugo
quote:
Interested in doing a whole ribeye.
Just stick it in the fridge on a cooling rack. Should be fine. I've done some research that indicates the aging bags provide no benefit over just aging in the open air in your fridge.
ETA: The Food Lab's Complete Guide to Dry Aging Beef at Home
TLDR: In a fridge with a fan for a minimum of 21 days. Keep it on a rack, don't need to wrap, and the bigger the piece of meat you start with, the less you'll lose % wise. Also, the longer you wait, the more the flavors change.
This post was edited on 8/15/16 at 1:04 pm
Posted on 8/15/16 at 2:45 pm to The Last Coco
quote:
Just stick it in the fridge on a cooling rack. Should be fine
How long before the pick of the black ribeyes and that crooked tow surface?
Scared to do it in fridge uncovered. Will look into these bags though!
Posted on 8/15/16 at 4:03 pm to hugo
For the last two years I have organized a BBQ event for Broil King Keg owners that was held in north Alabama. Last year we had the owner/owners of Umai Dry Bag join us and do a demonstration. Below are a few pictures of the demo that I took.
Igor explaining the process with a primal cut that was aged for I forget how long but something like 49 days.
Showing us the trimming process.
Trimmed and cut steaks ready for the grill.
You see how dense the meat is after the drying and trimming.
Not a great job happening on the grilling and this was the rep. from Broil King doing the grilling. I wanted to slap him, take the tongs from him, heat up the grill a LOT more and do those steaks right!
Overall, it's a great product(Dry Bags)and they have some for doing home process charduterie. If done exactly how the instructions say to you get a great piece of meat. BTW, if you do buy the bags and use them IF you run into a problem don't hesitate to call Thea or Igor for help. If you would you might drop my name so they know I appreciate their coming to Kegtoberfest 2015. I hope this helps a little.
Igor explaining the process with a primal cut that was aged for I forget how long but something like 49 days.
Showing us the trimming process.
Trimmed and cut steaks ready for the grill.
You see how dense the meat is after the drying and trimming.
Not a great job happening on the grilling and this was the rep. from Broil King doing the grilling. I wanted to slap him, take the tongs from him, heat up the grill a LOT more and do those steaks right!
Overall, it's a great product(Dry Bags)and they have some for doing home process charduterie. If done exactly how the instructions say to you get a great piece of meat. BTW, if you do buy the bags and use them IF you run into a problem don't hesitate to call Thea or Igor for help. If you would you might drop my name so they know I appreciate their coming to Kegtoberfest 2015. I hope this helps a little.
Posted on 8/16/16 at 5:57 am to Cajunate
Thanks for the replies. I had already ordered them before I started the thread. Will try and take pics and start thread for the process and the results.
Posted on 8/20/16 at 1:04 pm to hugo
quote:
How long did you age it?
50 days is the longest I've gone with a rib roast.
A lot of reading has indicated that anything beyond 28 days is overkill.
Posted on 8/20/16 at 5:56 pm to hugo
Just put them in your fridge till they turn greenish black.
This post was edited on 8/20/16 at 6:00 pm
Posted on 8/21/16 at 12:14 am to hugo
So if I have a vacuum sealer (not fancy it's from academy) can I order these for husbands bday? Anyone have experience with a tenderloin? Are there instructions for the trimming process? I don't wanna die.
Posted on 8/21/16 at 8:32 am to Cajunate
Just a quick update. Friday afternoon I cut the ribs off the ribeye and sealed it in the umai bag. I plan on starting a thread when I have a few extra moments. Thinking I'm going to age for 28-30 days.
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