Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Sneak Peek: NEW REVIEW - "UMAi Dry" Steak Dry Aging Bags, By Rick Gresh
You first! Here we'll post news, gear reviews, videos, and recipes that are freshly published on the public site before getting advertised there! To see all our NEW Recipes & Gear Reviews, visit the Sneak Preview channel here: https://pitmaster.amazingribs.com/fo...ew-for-members
Dry aged steaks are gaining popularity coast-to-coast. Dry aging makes beef develop a distinct, appealing, and interesting flavor but equipment for doing it at home can be expensive. That's why UMAi Dry's affordable dry aging bags are popular. UMAi Dry is not a vacuum bag, it’s a membrane that allows for both oxygen and moisture exchange. See the full review including our taste test, final thoughts, and rating at the link above.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Fun review!!!! For those that may have some interest in these after reading, not only can you do primals for dry aged steak….
check out the posts for the charcuterie I’ve done with Umai. I think that is where Umai Dry Bags really come out to play! The steaks are great but to be able to make charcuterie at home…it’s an experience like no other!
Fun review!!!! For those that may have some interest in these after reading, not only can you do primals for dry aged steak….
check out the posts for the charcuterie I’ve done with Umai. I think that is where Umai Dry Bags really come out to play! The steaks are great but to be able to make charcuterie at home…it’s an experience like no other!
I've never made homemade charcuterie. Is it better quality / tastier than store bought?
First and foremost - the process of making your own charcuterie is just so cool! As for a taste test, we didn’t do any comparisons, but I will say it was really good. Worth the effort, which, really isn’t that much considering you wait more than anything. Pretty cool to be able to serve up a charcuterie board to friends and say you made it.
One that I really do think was top notch, the finochionna was dynamite with the fennel and red wine. I don’t recall having anything like that one!
I highly suggest you give it a try at least once if you are interested in this. It was a fun process that I got to share with my good friend that I won’t ever forget!
Comment