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
i wasn’t exactly sure where to post this, so the beef sub category sounded like a good spot. But I picked up a 15.5lb boneless whole ribeye that I placed into an Umai Dry age bag. This is my first go at this dry aging process but something I’ve been wanting to do for some time. So, now I wait 42 days to steak it out - but that does give me plenty of time to figure out how I’ll prepare the first meal with them. I’m leaning kettle cook with the SNS reverse sear for the first cook. I may smoke a small portion as a roast as well.
Anyways, wanted to share. These bags seem pretty cool - even may have to look at the charcuterie bags, as I love to snack on that stuff!
I LOVE my Umai bags! A few of us on here use them. Perfect for this process. Steak your roast and give a few different methods a go. SV and sear, perfect. Reverse sear, perfect. Smoke a roast, perfect.
Pellicle Burgers.....yum !!! Tell you what barelfly , give that hunk to me and I'll prepare it for you. I promise it will be good, I'll even take pictures and do a post
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I am using the Umai bag to cure capacola. I have been curing for 5 weeks and need just a little more dry time.
i think it will be ready in about a week.
Sous Vide Joule® Turbo Sous Vide
Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
Accessories
SNS
Steelmade Flat Top for Outdoor Grill (Griddle Insert)
BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
BBQ Dragon
Grill Grates for Blaze grill
Hovergrill
About me
Name: Jim
Nick name: Bear
Location: Spokane Valley, Wa.
Born at a very young age at Egland AFB, Ft. Walton Beach, FL.
USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
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Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG
I am doing my first NY Strip for 28 days due Feb 9. Had trouble sealing the bag. Got the larger bags because sometimes the strip is quite large but the one I got was just under 15lbs. My understanding is that it is not the vacuum that is important, but the bag sucked next to the meat is important (or at least that was my impression of the video on Youtube.) The bags "breathe" so it can loose the seal? Just hoping I am doing it right.
Sounds right brother. They are a bit hard to seal sometime. Once you know you have it sealed it will not loose the seal. The bags do breath. You will notice the bag will become one with the meat. Pics!
lonnie mac Found out that the issue with the seal was I had a small hole in the bag. The rack I put it on tore through the bag in a place I couldn't very well. I had to put it in another bag at 14 days and it worked fine. Went 28 days. Wife noticed the difference saying it was more "beefy". Next time I think I will go 36 days before trying 48 days to see if I can find the sweet spot we will like.
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
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Lookin good! lonnie mac! Your making me want to try this. Seen your post on this before, few questions? These bags are not the same as my vacuum packer bag's? What is the benefit of this dry ageing for 28 days or 42 days? Do you flip it every now and then? After the time period then does the whole thing have to be cooked? When we buy the whole rib eye it is already in a sealed bag. Well more than a couple questions.
Last edited by randy.56; February 7, 2018, 04:17 PM.
Lookin good! lonnie mac! Your making me want to try this. Seen your post on this before, few questions? These bags are not the same as my vacuum packer bag's? What is the benefit of this dry ageing for 28 days or 42 days? Do you flip it every now and then? After the time period then does the whole thing have to be cooked? Well more than a couple
These bags are smooth, and breathable to allow moisture to escape, but no boogers to get in. Once sealed, the bag will form a "skin" on the meat itself to let the aging process begin safely.
Time is relative to taste. A shorter aging time of say 14 days, really serves no purpose to flavor or tenderness, as opposed to much longer, then it becomes a preference thing. I like mine longer. Lots of great info on dry aging times out there in the ole you tuber to watch.
I do flip it over once a week just to allow airflow. As in Barfly's pic above, it is VERY important to have it on a rack shelf, or a rack on a glass shelf during aging.
After the aging process, I just cut some huge steaks and freeze. From then it is a matter of cooking method. Dang SV and sear a 2" thick NY strip is mind blowing!
The gain from the first 2 -3 weeks will be in tenderness of the end product After about 4 weeks a noticeable change in flavor begins to occur. Personally, I like 5-6 weeks of dry aging for tenderness and a little "funkyness". I know folks who rave over 6 MONTH (or more) of dry aging. I guess I am too used to fresh meat to fully appreciate that change in flavor.
Thanks for starting this post, barelfly First Dry age experiment, picked up prime strip, received my bags, had trouble with manipulating the bag in the vacuum packer, those bags are thin! And another accomplishment I've posted pictures !
Another question, after watching 12 videos, some say trim off all exterior bark when you are ready to slice into steaks, and another said leave it on, taste great? You all's thoughts?
Last edited by randy.56; February 10, 2018, 12:59 PM.
I try to leave as much as possible. Individual eaters can trim it off if it doesn't appeal, but you can't put it back on. Now, my dogs have been known to argue about this policy, but hey, I'm the feeder and they the eata's!
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
Outstanding! Your bag adhesion looks great, so I think that is the main key. The bags are different but glad it worked out for you.
As for you question, I’ve read the same. Some trim all and others have left it. I plan on trimming as well as I can. One person who has provided some tips to me on another site says the nooks that have some bark left aren’t really noticeable. So, you could perhaps leave one steak with the bark on to see what the difference is.
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