I decided to try using the Umai Dry Aging bags to make my own Dry Age Ribeye at home. I had to start with a whole Rib Eye boneless roast. I bought a Prime one at Costco for "only" $179. (It was almost twice that price at my fav meat shop.)
Big risk once again.
I recommending watching some of the videos just before doing it. It took me two tries (and two bags) before I got it right. Here are things I didn't get the first time.
1. Roll down the top of the bag when you are putting the meat in. That prevents juices from getting on the surface you will be sealing.
2. Use butcher paper to make sure you have a clean surface to work on, and wash down the packer bag really good. You don't want to put any new microbes in there.
3. They tell you to seal a corner, but they don't explain why. It's because the bag is too wide (just) to fit in the recommended FoodSaver vacuum sealer. So you seal a corner, then fold it down to let you fit the whole thing in the bag.
4. The weird little fabric thingy is to give the air a path out for the vacuum to work. The bag itself doesn't get a good vacuum without it. (It's due to its unique construction. It's not like a regular vacuum seal bag.)
5. Make sure to push the meat into one corner of the bag, that helps show where there is air left so you can push it out during the vacuum process.
Here is a pic of it in the fridge, sitting on top of a wire rack to promote airflow around it.
See you in 28 days!
(Added note in a comment below.)
Big risk once again.
I recommending watching some of the videos just before doing it. It took me two tries (and two bags) before I got it right. Here are things I didn't get the first time.
1. Roll down the top of the bag when you are putting the meat in. That prevents juices from getting on the surface you will be sealing.
2. Use butcher paper to make sure you have a clean surface to work on, and wash down the packer bag really good. You don't want to put any new microbes in there.
3. They tell you to seal a corner, but they don't explain why. It's because the bag is too wide (just) to fit in the recommended FoodSaver vacuum sealer. So you seal a corner, then fold it down to let you fit the whole thing in the bag.
4. The weird little fabric thingy is to give the air a path out for the vacuum to work. The bag itself doesn't get a good vacuum without it. (It's due to its unique construction. It's not like a regular vacuum seal bag.)
5. Make sure to push the meat into one corner of the bag, that helps show where there is air left so you can push it out during the vacuum process.
Here is a pic of it in the fridge, sitting on top of a wire rack to promote airflow around it.
See you in 28 days!
(Added note in a comment below.)
Attached Files
Maybe that is your plan!
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