After seeing Muebe post about dry aging beef, I knew this was something I had to try.
I received the sampler pack and mouse strips I ordered from Umai, ran to Costco and purchased a AAA Whole Strip Loin weighing in at 7.795Kg at $12.99 a Kg costing $101.26
(http://www.interiorhobbies.com/mmIH/Images/smoker/img_0312a.jpg)
Triple sealed to make sure it does not leak
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It is really hard to get all the air out and have the bag completely sealed against the meat
with the smooth bags
My sealer has a manual mode which really helped, it wont seal until I press the seal button
so I can start the vacuum and help work the air out
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After 1 day in the fridge, you can already see the meat getting darker
(http://www.interiorhobbies.com/mmIH/Images/smoker/img_0315.jpg)
Nice!
After a few days the bag will really get sucked into the meat and become like a second skin. How long you gonna go?
From what I have been reading on Umai fourm it sounds like alot of people like to age 40 - 45 days, so I think I will aim for 45 days, but this being my first dry age I might not be able to last that long ;D ;D
What is your plan muebe
Hi guys, sorry to put my nose into your story but i have a question for you please. How does it work, i mean as far as i understand the meat moisture escape, but how? Does it pass trough the bag and goes into the fridge floor or there is something else that i don't understand? Thanks and sorry again for my stupid question.
Hey Toker
Umai has designed a special bag that does breath and lets the moisture out, as long as you have a frost free fridge it will remove the moisture out. It also helps everytime you open the fridge it will remove some moisture. The Umai bag will become a second skin and protect the meat from bad bacteria as it tenderizing and enhancing the meat flavor
OK but you don't have any mess in your fridge? The moisture does not drip outside (trough) the bag?
I think I will go 30 days again. Had good results with 28 days. I got my garage fridge dialed in. I am getting 34F on the off cycle and 38F when it cycles on.
Quote from: Toker on September 24, 2012, 02:24:47 PM
OK but you don't have any mess in your fridge? The moisture does not drip outside (trough) the bag?
Moisture is released from the bag through evaporation so no mess.
The pores in the bag are microscopic so the water vapor molecules can escape from the bag but the bag is still vacuum sealed.
AH NOW I UNDERSTOOD ;D ;D THX! Sorry for being slow to understanding.
no the bag does not allow for liquid to pass through it, so it does not drip in the fridge, but it does breath so over many days it will lose about 10% of its weight , and then another 8 to 10 % when you trim the dry hard skin off the meat.
Lookin Good,Mike
I gotta try this. This looks so interesting!
Thats gonna be gooood
I just decide to return my beef as it was on the recall list from Costco.
I know it is a very very small chance it would be contaminated, better
to be safe then sorry. I will post some new picswhen I get the new one
all sealed up
Mike
Bummer :'(
Sorry to here that!!
Oh man that sucks!!!
I finally got time to start again with a new piece of BEEF
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I ended up leaving the mouse strips that allow you to use a vaccum sealer at work, so
I thought I would try the water bath method to remove the air from the dry age bag.
(http://www.interiorhobbies.com/mmIH/Images/smoker/img_0339.jpg)
I have these large bag clips for sealing chip bags which worked perfectly to seal the bag
once I got all the air out
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The water bath worked really well, it was very easy for one person to do.
Submerging the bag under water forced all the air out and with the large
bag clip it was easy to seal the end of the bag. The bag was completely sealled
against the meat.
(http://www.interiorhobbies.com/mmIH/Images/smoker/img_0342.jpg)
(http://www.interiorhobbies.com/mmIH/Images/smoker/img_0343.jpg)
Woo Hoo!!
That water pushin the air out trick worked pretty good, gonna have to remember that one.
You should still try and use the vac sealer to make the seal. The mouse strips are used to help the sealer pull the air out. You can still make a seal without the strips.
I would use the chip clip down further and seal the top part of the bag.
I thought of doing that as well muebe, a couple of safety seals to make sure it doesn't leak.
The bag kind bunched up at the end, not sure if I can get it straight enough for my sealer.
Next time I will try to keep the bag flat at the end place the bag clip and then seal it a couple
of times and remove the bag clip.
So very nice! Will be following this also!
Oh Mike that sucks. If anyone hasn't heard we have had a meat processing plant in Alberta which supplys a large portion of the meat in Canada shut down for tainted meat troubles. Huge recall on meat of all kinds. I haven't even bought any beef since this started. Just been going off what was in the freezer.
Here's 25 days of dry aging. I am going to try and last to 40 days ;D ;D
I also found a sweet deal on this small commercial fridge $300 like new.
It will be my dedicated dry age fridge.
(http://www.interiorhobbies.com/mmIH/Images/smoker/img_0362.jpg)
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Meat is looking good Mike. That is a nice fridge ya got there.
This is interesting, just found this post. I buy my sirloin and prime rib they are cryvaced and it says on the label when the kill date was, I then leave in frig for a total of 3-4 weeks, makes all the difference in the world, tender meat!
Quote from: bundy on November 05, 2012, 05:37:29 PM
This is interesting, just found this post. I buy my sirloin and prime rib they are cryvaced and it says on the label when the kill date was, I then leave in frig for a total of 3-4 weeks, makes all the difference in the world, tender meat!
Bundy that is known as wet aging. These bags are special. They allow the moisture to escape so they are actually dry aging in the bag.
O.K I understand the Wet-Dry aging thing, question is there a difference in the end result?
Quote from: bundy on November 06, 2012, 02:37:21 AM
O.K I understand the Wet-Dry aging thing, question is there a difference in the end result?
http://www.theatlantic.com/health/archive/2010/04/dry-vs-wet-a-butchers-guide-to-aging-meat/38505/
Very interesting, however look down at the bottom of the page and see what it says under the pic of the snowman. Scary stuff. :o
Finally I could wait no longer, Sunday was 37 days it is time to cut some steaks
It doesnt look like the bag is stuck to the meat, but when you open it, you really have
to peel the bag off. The meat gets a real waxy feel and is very firm.
I cut the whole loin into nice 1.5" steaks, then trimed each one and vacumed sealed them
I cooked 2 steaks for Sunday dinner and all I can say is WOW, WOW, WOW, the flavor of the meat is
incredible, it is really worth the extra time and effort to dry age. I was worried my wife would not like the steaks
any werid smells or tastes and she wont eat it. She was blown away by the taste, she loved it.
(http://www.interiorhobbies.com/mmIH/Images/smoker/img_0377.jpg)
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I figured I would really enjoy dry aged beef so about a week ago I started another one, but this time
I am trying the Boneless Rib, I think I am addicted
(http://www.interiorhobbies.com/mmIH/Images/smoker/img_0368.jpg)
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Wow....just Wow! ;D
Hell Ya!!
Ok Mike, I trust you completely, but I would still need convincing about this. It may be the look on the outside but it goes against everything visual I know about what meat should look like. I mean I spent 6 years on a cattle ranch and I beautiful red steak thrown on the grill.
They look great Mike!
See I told ya ;)
Well my Rib finally hit 43 days on Sunday, so it was time to cut and trim some steaks.
I did cook a couple for super and tried out my Sous Vide set up, I had more pictures of the cooking
but they accidently got deleted. I will post more next time. My wife was very hesitant to try
the Sous Vide, but after the steaks were cook and grilled on the BBQ she is hooked on Sous Vide.
(http://www.interiorhobbies.com/mmIH/Images/smoker/img_0391.jpg)
(http://www.interiorhobbies.com/mmIH/Images/smoker/img_0392.jpg)
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That sounds like it worked out great. I'd love to see some money shots off the grill...
Sent from my iPhone
I bet those steaks tasted as good as they look!
Mike do you use a water circulator with your sous vide setup?
I have been looking to get a immersion circulator for a old crock pot I have.
Very Nice Job !!
Quote from: mikeradio on December 27, 2012, 04:01:06 PM
Well my Rib finally hit 43 days on Sunday, so it was time to cut and trim some steaks.
I did cook a couple for super and tried out my Sous Vide set up, I had more pictures of the cooking
but they accidently got deleted. I will post more next time. My wife was very hesitant to try
the Sous Vide, but after the steaks were cook and grilled on the BBQ she is hooked on Sous Vide.
Mikeradio, the dry aging sounds great, will have to give that a try, but I am confused by your last statement. Did you sous vide the steak and then cook on the BBQ?
I messed up the quote thing somehow
Grizz
No there is no circulator with this system, I give the water a stir periodically , it works very well and keeps a constant temp.
Yes I Sous Vide the steaks from 1 to 4 hrs then take them out and give a quick grill on the BBQ, just to give them that BBQ flavor and look. I think we are doing steaks again on Sunday, so I hope to take more pics of the whole process.
Quote from: mikeradio on December 29, 2012, 09:31:38 AM
No there is no circulator with this system, I give the water a stir periodically , it works very well and keeps a constant temp.
Yes I Sous Vide the steaks from 1 to 4 hrs then take them out and give a quick grill on the BBQ, just to give them that BBQ flavor and look. I think we are doing steaks again on Sunday, so I hope to take more pics of the whole process.
So when your doing the Sous Vide on steaks do you add any seasonings to the bag?
Oh I've got to try that. Did you get the pack from http://www.drybagsteak.com/shop-drybag-steak-in-house.php ?
Jim
Yes you add all your seasonings to the steak before you vacumm seal them. You can add garlic cloves, sprigs of rosemarry, the steak cooks in its own jucies and spices, it adds alot of flavor.
Yes that is a link to the Dry age bag site.
Thanks thats what I thought. I have had these to little ones going since the Dec. 21st just to see if it is something I would like doing. Going to go a full 50 days on these
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Thanks.
Jim