Anyone have any experience with these? Yeah, they're expensive, but they sound effective. https://www.drybagsteak.com
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Umai dry aging bags
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- Jul 2016
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- Bacliff, TX
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I just love the dang things. In fact, heading to Sam's this weekend to start a new roast. Only got 1 2" NY strip left from my last 35 day dry aged roast.
You may recall my thread here:
UMAi bags worked perfectly. 35 days ago dropped in a 13 pound Strip Loin from Sam's. Tonight it ended in bliss. In all my 54 years I have never even eaten a
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I remember than post and really liked it. I always read your posts, Lonnie, because they are as informative as they get. Thank you.
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Thanks brotha! Man, I can't wait to do another one for sure!
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lonnie mac
You can see that the marbling was not very good on this roast. But it came out very tender (my wife will attest). I think you can get an idea by looking at the texture of the top of the cooked one. It's magic!
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- Chilltown, USA
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I've used them. They work great. I just discovered that I really wasn't into the flavor that much so I stopped using them.
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EdF I just realized I never sent you the dry aging bags. Sorry by the time I got back from our vacation i'd completely forgotten about it. I looked in my in box but cant find the message w your address. Please send it to me again and I'll get 'em in the mail this time.
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Club Member
- Jul 2016
- 1408
- Bacliff, TX
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Motovlogging for the freedom of old Hippies...
https://www.youtube.com/c/LonnieMac
Home of Brutus Ten!
http://www.alenuts.com/Alenuts/Alenuts.html
Pits:
Weber Performer Deluxe W/ SNS, Craycort CI grates
WSCGC (Weber Summit Charcoal Grill Center W/ SNS Plus, DNG
Texas Original Pits Offset Smoker
RecTec 590
WSM 18" W/ Upside-down door mod
Camp Chief Flattop, The big one...
Weber Genesis II S-335
Texas Fire Pit
Thermos:
Maveric's Most all of em...
FireBoard W/ Fan Control, GURU Fan
ThermoWorks, most all of em...
Meater
EdF, brotha, there are some good videos out there too! It is true what you might read also, but it didn't discourage me at all. The bags can be a bit tricky to seal up sometimes. You don't have to get ALL the air out, just most of the air. The bag will do the rest and seal itself to the meat surface over a short time. I think it took me two try's the on the last one but it was a very large roast. The vac mouse's that come with the bags are a must as these bags are smooth, and can't let air escape like your normal "crinkle looking" food saver bags. It's not hard, and turned out to be dang fun, and surprising with my last thread, I want more! My next will be 45+ days for sure.
Greg over at Ballistic BBQ has some great vids on these bags. T-ROY does as well.
Ballistic BBQ:
T-ROY:
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Club Member
- Jul 2016
- 1408
- Bacliff, TX
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Motovlogging for the freedom of old Hippies...
https://www.youtube.com/c/LonnieMac
Home of Brutus Ten!
http://www.alenuts.com/Alenuts/Alenuts.html
Pits:
Weber Performer Deluxe W/ SNS, Craycort CI grates
WSCGC (Weber Summit Charcoal Grill Center W/ SNS Plus, DNG
Texas Original Pits Offset Smoker
RecTec 590
WSM 18" W/ Upside-down door mod
Camp Chief Flattop, The big one...
Weber Genesis II S-335
Texas Fire Pit
Thermos:
Maveric's Most all of em...
FireBoard W/ Fan Control, GURU Fan
ThermoWorks, most all of em...
Meater
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The Umai system, in my experience, is great for charcuterie. I've not used them yet for dry aging, but, if they work half as well for dry aging as they do for charcuterie, then one would be well served to try them. The pepperonis and salamis I made in my fridge, were killer. When I have some extra time, I'll take a pork belly, currently in my freezer, and make some stuff. Anyway, they, in my experience, are very much worth the price.
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Club Member
- Jan 2016
- 2279
- Chilltown, USA
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Primo Oval XL Ceramic Cooker
Pit Barrel Cooker
2x Mavrick 732
Therma Pen Orange
Favorite Bourbon Blanton's
SF Giants
MCS wish list - Lone Star Grillz off set
I have one bag left with all the instructions etc if anyone wants it to see what this is all about just pm me a mailing address. I didn't care for the dry aged flavor so I won't be using it.
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And at work just plain old chilled water....
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I've used them to dry age rib eyes and they work great. Have just started a couple of capocollas in their charcuterie bags. Seven or eight weeks is a long time to wait but so far they look good. The UMai people make a good product.
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Thanks HorseDoctor. I've done braesiole, pancetta and guanciale the manual way, hanging from the ceiling on the porch, a few times, but wouldn't go near the dry sausages. This may be how to go there.
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Well, OK! Pics are presumably fixed. 35 days choice prime rib roast. $4.99 a pound around Easter time ! Tasted rich as all get-out. But the flavor wasn't as strong as I had expected / hoped. We were being conservative on the aging period because the wife was a bit skeptical.
Last edited by EdF; May 15, 2017, 01:03 PM.
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EdF, That Aged Roast Look Great! I know It Will Take You a While to Consider Itâ“ I'll Give You $0.50 Apiece for Your Mirror Image Dogs!
CASH ON THE BARREL HEAD!
From a Backyard Cremator in Fargo ND, Dan
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Club Member
- Jul 2016
- 1408
- Bacliff, TX
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Motovlogging for the freedom of old Hippies...
https://www.youtube.com/c/LonnieMac
Home of Brutus Ten!
http://www.alenuts.com/Alenuts/Alenuts.html
Pits:
Weber Performer Deluxe W/ SNS, Craycort CI grates
WSCGC (Weber Summit Charcoal Grill Center W/ SNS Plus, DNG
Texas Original Pits Offset Smoker
RecTec 590
WSM 18" W/ Upside-down door mod
Camp Chief Flattop, The big one...
Weber Genesis II S-335
Texas Fire Pit
Thermos:
Maveric's Most all of em...
FireBoard W/ Fan Control, GURU Fan
ThermoWorks, most all of em...
Meater
OMG these look so good man! Now I HAVE to do another one! Been searching high and low for a good bone-in ribeye. Possibly Waygu. Can't wait! I am VERY close to just converting one of my ole beer kegerators into a dry aging locker. But I want to do another Umai roast in the mean time. Looks like you did a GREAT job man!
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Well, maybe it was beginner's luck - who knows. But it was delicious, and though I know I'm not having another tonight, I do have the craving.
I pulled it at 35 because the wife was concerned, but also because I was getting some white mold on one side. Turned out the back of the bag where the seal was got compromised. No harm, though. Those are some mighty fine steaks!
It's amazing how good just plain old choice came out. The wife said it was much more tender than she expected.
This is just an amazingly good method - no fuss, just some patience. Wish I had know about them a long time ago!
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