So I was introduced to dry aging bags by another member and thought I would give them a try. It was my first time out so I did not want to ruin an expensive large roast so I started with a 4lb bone-in rib-eye roast. I had to file down the edges of the bones so the bag would not tear(they are thin). And because I have the upright food saver I had to use these special fabric inserts to get a proper seal...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2274.jpg)
After several minutes of cussing to get the pieces of fabric in place while at the same time sliding the bag into the sealer I finally got it... on the first try ;)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2275.jpg)
Now into the fridge on a Bradley rack for 30 days...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2276.jpg)
Wish me luck :o
Looks great. Did you order the bags from UMAi?
What is umai?
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Quote from: mikecorn.1 on August 04, 2012, 09:06:01 PM
What is umai?
Sent from my iPhone using Tapatalk
http://www.drybagsteak.com/
Never had a dry aged cut? What is the difference? Is it worth a try? I see them at a Wegman's I shop at all the time and they have dry aged ribeyes all the time, right next to the Waygu cuts as well....NOM NOM NOM!
John
Here is a little pictorial for how to use these bags with the Foodsaver V3800 series(upright models). The video makes it look so easy but it is not. This is how I did it on my first try ;)
First crinkle the end of the bag that you are going to seal with your hand(this is the part that makes it harder to get into the V3800 because it is no longer smooth but you need to do it for a proper vacuum)...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2290.jpg)
Now take the mouse vac material(sold separately from the bags) and cut a piece in half...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2288.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2289.jpg)
Then insert a piece on each end of the bag where the material is almost touching the opening of the bag and flush against each edge of the bag...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2292.jpg)
Now lift the top of the food saver up using the two release buttons just like you open it when cleaning the moisture collection tray inside the unit. Then place the end of the bag just inside the unit before it touches the paddle that turns the unit on when you slide the bag all the way in...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2293.jpg)
Now gently close it on top of the bag. The bag should be just inserted into the unit...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2294.jpg)
Now using your thumbs on each end grab the fabric and bag. Now slowly slide the bag into the unit like you would a regular bag just more gently...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2295.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2296.jpg)
Once the food saver starts up verify it is pulling vacuum. Then use you hands to help move air out of the bag for a tight bond with the meat. If you do it right the food saver will reach full vacuum, stop, and then seal. I then lifted the unit up again using the release buttons and lifted the bag off the sealer carefully so I did not tear it. Keep in mind that these bags are much thinner material than the regular bags so you need to be gentle when handling them ;)
Definitely following this! If it works then I'll be trying it forsure! Thanks for info!
Niiiice!!
I purchased these bags a while back after BLSH did a posting but I don't remember seeing the mouse vac material. I will definitely have to try this.
Thanks Michael for the info. I too will be following this one.
Quote from: SouthernSmoked on August 07, 2012, 03:48:08 AM
Niiiice!!
I purchased these bags a while back after BLSH did a posting but I don't remember seeing the mouse vac material. I will definitely have to try this.
Thanks Michael for the info. I too will be following this one.
Mark any of the food saver style "channel" sealers need the mouse vac material. That is why the foodsaver bags are embossed on one side of them. The "snorkel" style sealers do not.
Day three....
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2297.jpg)
Wow, that didn't take long at all, I figured at least a week for discoloration like that.
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Just wondering.....isn't it wet aging if it is in a bag or wrapped? I thought dry aging was with the meat exposed to the air at a specific humidity with salt blocks in the room so the outer crust dries, then you cut the dry stuff off when done and you end up with a dry aged steak? I have also seen them wrapped in cheese cloth and on a rack to dry age.
At least that is what they do on all the food channel shows on high end steak restaurants.
Just wondering
Quote from: Kahunas on August 07, 2012, 07:33:26 AM
Just wondering.....isn't it wet aging if it is in a bag or wrapped? I thought dry aging was with the meat exposed to the air at a specific humidity with salt blocks in the room so the outer crust dries, then you cut the dry stuff off when done and you end up with a dry aged steak? I have also seen them wrapped in cheese cloth and on a rack to dry age.
At least that is what they do on all the food channel shows on high end steak restaurants.
Just wondering
Well this is the first time I am doing this. When I get done the outside of the meat will be dry. That part gets cut away exposing the meat. These bags actually allow moisture to escape so it is like air drying but does not get affected by humidity or odors in the fridge being absorbed by the meat.
Quote from: muebe on August 07, 2012, 11:02:24 AM
Quote from: Kahunas on August 07, 2012, 07:33:26 AM
Just wondering.....isn't it wet aging if it is in a bag or wrapped? I thought dry aging was with the meat exposed to the air at a specific humidity with salt blocks in the room so the outer crust dries, then you cut the dry stuff off when done and you end up with a dry aged steak? I have also seen them wrapped in cheese cloth and on a rack to dry age.
At least that is what they do on all the food channel shows on high end steak restaurants.
Just wondering
Well this is the first time I am doing this. When I get done the outside of the meat will be dry. That part gets cut away exposing the meat. These bags actually allow moisture to escape so it is like air drying but does not get affected by humidity or odors in the fridge being absorbed by the meat.
No kiddin? That's the damndest thing. Can't wait to see how it turns out.
Day 11
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2316.jpg)
Ok the heat must be getting to me! The last pic was day 7 :o
Here is day 11 ;)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2317.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2318.jpg)
Looking good!
Dang it muebe!! I just got back from a trip to town and I see this post of yours. Now I have to drive all the way back and pick up a rib roast because I can't stop drooling. :P ;D
Good looking hunk of meat.
Now at 21 days...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2371.jpg)
View of the bottom...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2372.jpg)
Almost there ;)
I really can't wait for this to be done!
Ok so it has been 28 days of dry aging..
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2389.jpg)
Weight after dry aging. Looks like it lost about 1/2 lbs because the initial weight was less than 5lbs. Keep in mind that this is bone-in and boneless might see more loss...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2390.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2391.jpg)
So I removed it from the dry age bag. It had a pronounced smell. Not a bad smell just a beefy smell. The bag had become a second skin to the meat. I slowly pulled it away so as to not rip it and have it stick. It pulled away without a problem...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2392.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2393.jpg)
Now time to trim and cut the steaks. Split it down the middle first...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2394.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2395.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2396.jpg)
Got 3 good size steaks out of it after trimming the outer bark and removing the bones...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2397.jpg)
Now to weigh the 3 steaks...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2398.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2399.jpg)
I seasoned the steaks with BP Double Secret Steak Seasoning and will grill them later today for dinner ;)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2400.jpg)
Those gonna be good with some grill marks on'em
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Ok dry age steaks and garlic bread...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2401.jpg)
Memphis pre-heated with flame zone insert. Steaks on the grill. Garlic bread on top rack for the ride...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2402.jpg)
3 minutes, rotate, 3 minutes flip, 3 minutes rotate, 3 minutes done. Thermapen reading 135F...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2403-1.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2405-1.jpg)
Garlic bread finished too...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2406.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2404.jpg)
Time for a beer to compliment the steak...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2409.jpg)
Plated and interior shot ;)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2407.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2408.jpg)
Wow!!! Wow!!! Wow!!!
Fantastic flavor! The BP seasoning complimented the steak perfectly... Not too overpowering.
Super tender and delicious. I am ready to dry age a full size boneless rib eye roast and a packer brisket now :)
that sure does look good. really nice meal buddy. :)
Looks good. I'd be hard pressed to do season it with anything other than a little salt and pepper. Don't want to change that beef flavor.
That looks beautiful indeed. I'd go with just a bit of salt and enjoy the amazing beef flavour.
OH MY LORD i think i am going to go about this. Those look awesome! What package did you order from that site and what kind of sealer did you use to wrap these puppies up with?
John
Quote from: Consooger on September 02, 2012, 02:33:35 AM
OH MY LORD i think i am going to go about this. Those look awesome! What package did you order from that site and what kind of sealer did you use to wrap these puppies up with?
John
I ordered the sampler pack and 2 vac mouse packs(to use with my foodsaver)
I have the foodsaver V3800 series upright vacuum sealer.
The sampler pack comes with two small practice bags and are not used for actual drying, 2 small bags(one I used for this roast), 2 standard, and 2 large bags.
Good luck and keep us posted ;)
I just recieved by bags and put my prime rib in. Your pictures were awesome.
After seeing this post, I have to try this. Just ordered the sampler pack and strips.
Looks amazing! Thanks for keeping us posted all along!
Im getting one. I bet I could dry summer sausage to a salami with this.
OK,,,,,,,,,,,,,,Now I'm REALLY Hungry!
Great post Mike
I have yet to try a dry aged steak but man that looks good! Nice job!
Ok time to go big!
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2584_zps6ecafb4a.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2585_zps3ae4100f.jpg)
Weight of fat that I trimmed from the bottom...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2586_zps0a9bfd20.jpg)
Into the UMAi dry age bag. Appears I got a good vacuum and seal...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2587_zps632577e0.jpg)
Weighing in at 13lbs after trimming and dry bagging...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2589_zpsc1396879.jpg)
Into the new garage fridge. See you in 30 days ;)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2588_zpse782b125.jpg)
Wife got me a digital fridge thermometer from Wally Mart. Looks like I need to drop the fridge temp a bit. Ideal is 36F to 38F. Good tool to have when dry aging...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2590_zpsb457c5cf.jpg)
I didnt think you needed to do any trimming before dry aging?
I just received my order of dry bags yesturday and hope to get to Costco this weekend
to pick up some beef to dry age.
Mike
Quote from: mikeradio on September 21, 2012, 04:55:57 PM
I didnt think you needed to do any trimming before dry aging?
I just received my order of dry bags yesturday and hope to get to Costco this weekend
to pick up some beef to dry age.
Mike
There was about 2 lbs of fat on the bottom. It was very thick. You don't need to trim but I wanted to so that I got complete drying around the meat. This is only my second time doing this. I figure I will get plenty of thick rib-eye steaks when done ;)
Well Done,Hard to beat a great aged steak.Yours look awsome.Thanks for the post.
OH YA!
That's a beautiful hunk of meat! Will be following as usual.
Quote from: SiFumar on September 22, 2012, 08:51:15 PM
That's a beautiful hunk of meat! Will be following as usual.
Sorry,,,,,,,,,,,,,I couldnt help myself,,,,,,,,,,,,,,,,,,,,,,,,,back to my corner ::)
Picture update after 4 days. The bag has started to become a second skin to the meat and is starting to darken...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2644.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2645.jpg)
10 day update pics...
(http://i752.photobucket.com/albums/xx169/muebe/20121001_180246.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/20121001_180311.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/20121001_180151.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/20121001_180146.jpg)
muebe, it is looking good. Just curious though, is there any noticeable odor in your frig with the bag allowing the moisture of the meat to escape?
Quote from: KyNola on October 02, 2012, 08:48:08 AM
muebe, it is looking good. Just curious though, is there any noticeable odor in your frig with the bag allowing the moisture of the meat to escape?
Yes there is. The odor of the meat is faint but there. It is not a foul or bad smell. Smells like the supermarket butcher department ;)
Takin on some nice color
Very cool.
Put some baking soda boxes in there!
So it has been 21 days...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121011_130021.jpg)
Decided to check weight...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121011_125843.jpg)
Looks like it lost 3lbs. Went in at 13lbs and currently is 10lbs. Got 7 more days. Next Thursday will be time to carve at 28 days.
Holy heck I so need to order this! Thank you for all these postings...it really helps!
Looking great , does the meat really firm up and get a hard skin?
Quote from: mikeradio on October 13, 2012, 10:37:03 AM
Looking great , does the meat really firm up and get a hard skin?
Yes it gets a hard outer bark but once you remove the bark you get a normal steak with a deep red color, a little more firm, and a separation of the fat marbeling & meat.
Ok been 28 days time to carve. Went in 13lbs and came out 10lbs...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121018_170107.jpg)
A top/bottom view while still bagged...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121018_170251.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121018_170258.jpg)
And now out of the bag. Nice mellow beefy smell...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121018_170402.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121018_170411.jpg)
First I cut it in half...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121018_170539.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121018_170556.jpg)
Then into 1 inch thick steaks...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121018_171223.jpg)
Then trim the outer bark from each steak...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121018_172947.jpg)
Total weight 7lbs...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121018_173403.jpg)
All ready to be vac sealed. Going to seal two to a bag and each set will be seasoned differently and frozen for later use. Might save two for this weekend ;)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121018_180819.jpg)
Ok so let's go over the numbers:
Started with a 14.77lb Boneless Rib-Eye Roast @ $7.59lb for a total of $112.10
After trimming it went into the fridge at 13lbs. It left the fridge at 10lbs. And I ended up with 13 steaks totaling 7lbs.
So $112.10 divided 13 is $8.62 a steak
$112.10 divided by 7 is $16.01 a pound
Keep in mind that 3lbs of loss would have happened regardless of dry aging or not. That first 3lbs was all the fat trimmed before dry aging. Now some of that bark that was trimmed was fat and might have been trimmed under normal conditions. Also there was waste on the ends due to not making a large enough steak for my standards. And finally there are probably others who are much better at trimming than me. I admit I did not exactly take my time and the waste might have been less with someone better skilled. Maybe consider mine the worst case scenario ;)
they look awesum. can't wait to hear how they taste
Look Good so far. I want to see them scored up, just off the Grill! I think that the end-price is cheap ... what would you pay to have one of those bad-mamba-jamba's served up to you in Steak House? A bit or two more than 9 bucks a steak ;)
OH MY GAWD!!
Frickin Awesome!!
WOW!!!!!!!!!!!!!!!!!!!!
Great job on the cutting and trimming, the steaks look awesum, cant wait to hear how they taste.
Great job on the trimming and cutting! They look fantastic! Seems to me they will be great with just S&P. ;D