Has anyone here tried this dry age technique?
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48 hr dry age steak
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Club Member
- Jun 2016
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- Rockland county New York
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Originally posted by OSB View Post
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Club Member
- Aug 2017
- 9849
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Although I'm not from Missouri, I'm still going to remain in the 'I'll believe it when I see it' camp. I understand and have read about the concept, it's accelerates the job that the natural enzymes would normally do during dry aging, that part I get. What I think is missing is the natural drying of the meat. The dehydration process where you loose 10-15% of your volume is due to evaporation of moisture. That intensifies the flavor of the meat, gives it that umami that the Japanese are always referring to.
I remain skeptical, will look forward to reports from anyone who tries this. For a proper comparison it should be compared to a good old 45 day dry aged piece of meat !!! Now having said all that, hey if something that normally takes weeks can be done in hours....that's genius !!!
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Club Member
- Jan 2017
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- Lubbock, TX
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Deep in the MCS zone.
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If it works as advertised it could save money. Buying dry aged steaks is always expensive and to do it yourself you need a big chunk of meet so you can trim off the outer parts. This would work on any steak even if it is already trimmed down meaning you don't have to buy an extra 2-3lbs of fat/trimmings to get what you want.
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OK, I've done three subprimals (2 rib roasts, 1 loin roast) using the Umai bags. Yes, you lose weight. But from what I can tell, you'd lose that same weight while cooking something that was not dry-aged with normal methods. I think it's actually a wash in terms of yield. And the result is much better.
The pellicle tastes good. If it's too tough, use it to make stock. Or give the dogs a treat!
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Club Member
- Jun 2016
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- Beautiful Downtown Berwyn
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