Picking Umai Bag Size

[STEbbq]

Alright. Which bag sizes do I pick?

I am planning to dry age a prime rib of around 8-9 pounds for Christmas. That will start right after turkey day so 30 days. My first time ever dry aging with my new meat fridge.

In the future, I may do brisket split into point and flat, which is usually a 5 pound point and a 8-9 pound flat. Or maybe just the flat in that case. I may also do one of those Costco ribeye roasts and then slice for steaks. I forget how big those are usually.

Not sure which one will work for all three plans.

https://umaidry.com/collections/dry-...ing-bags-roast

https://umaidry.com/collections/dry-...beye-striploin

https://umaidry.com/collections/dry-...ged-steak-bags

[johnec00]

Consider using the Dry Aging Steak Wraps from The Sausage Maker . . . One size fits all.

https://www.amazon.com/Sausage-Maker...2-d605505c9d1e

We've used them a couple of times for whole NY strip loin, as well as charcuterie items, lonzino (cured-dried pork loin) and pastirma (cured and dried beef tenderloin).

Worked out well for us . . . .

[Alan Brice]

I am in. Always been curious about this. I will let you all know. Tx johnec00

[johnec00]

Alan Brice I knew there were videos that convinced me to try the wraps, but the brain cell that kept the location died. Found them again, they are at the bottom of the Sausage Maker page.

https://www.sausagemaker.com/product/drysteak-wraps-for-dry-aging-steaks/

I like them and will not likely go back to the UMAi bags.

[barelfly]

I always buy the sampler kit, because it allows for variety and is the best bang for the buck. And given your thoughts on what you would like to dry age, I think this would allow for you to do the various types of meat you are looking to age.

the costco rib primals are pretty big and require the biggest bag of the sampler. The strip loin bag will work for the smaller stuff as well. And, if you get fancy, take a pork belly and do it up for some pancetta.

Then…add the charcuterie bags to your arsenal, as those are really a treat!

[Alan Brice]

Are there differences in temps fr a meat fridge vs garage fridge? What are the pluses, minuses?

[STEbbq]

No difference. Mine is just a mini fridge.

https://pitmaster.amazingribs.com/forum/other-aa/1309679-my-meat-fridge-is-here

[barelfly]

I use my garage fridge with great success. I’ve posted a number of things on here, charcuterie and steaks, that have all been great from a fridge. Pluses, no need for a dedicated meat fridge. I don’t know if there are temp differences, I just go with the same temp I have it set at always.

[STEbbq]

Hmm. So Umai doesn't recommend anything from Costco. But I can do the roast or ribeye size. What do you think barelfly ?

[barelfly]

The only meat I have ever dry aged has come from Costco. Rib roast, strip loin, pork belly. When I did the charcuterie, I don’t recall where the meat came from. But, from what I thought, the large cuts like this as well as brisket aren’t blade tenderized and are also in vac seal bags, so come from the butcher this way and Costco doesn’t touch them. At least the sizes that I have used. So, find these and then cut to your preferred sized as you describe above and then age?

[STEbbq]

barelfly yeah, I agree on the Costco meats. I thought that was strange. I will take another look at the bags and the sampler pack you mentioned.

[texastweeter]

Don't separate the flat and point until AFTER you dry age; much less trim loss. Get the brisket and loin bags.

[STEbbq]

Fair enough. I will have to measure my mini fridge to see how much brisket it can fit.

[STEbbq]

Well, Amanda seemed unethused by dry aging brisket, so I went with the medium size for ribeye roasts and prime ribs.

https://umaidry.com/collections/dry-aging-steak-bags/products/umai-dry-aged-steak-ribeye-striploin