I decided to give the Umai dry aging bags a try. Here are my pics of the process. Getting the roast in the bag was something, for sure. I ruined one bag figuring it out. I think the real problem was I had never used the vacuseal before.
A few things:
1. MAKE SURE to roll back the edge of the bag as you're sliding it in. You want to keep the inside ends clean.
2. The weird part of the instructions where it tells you to seal a diagonal corner didn't make sense, but I finally understood it. It's because the bag is too wide to fit in the sealer w/o doing that.
Here's how it looked before sealing.
After a week
Two weeks
29 days. (I was going to do 28, but calculated wrong.)
I decided to slice the steaks into 2" wide steaks. I did that before trimming off the dryed edges. I thought that would be easier. I will say cutting the aged ribeye roast into steaks was some of the hardest cutting I've ever done. It was a lot harder to cut than fresh meat and it was very thick.
This is what they lucked after cutting but before trimming.
After trimming, but since I've never trimmed ribeyes, I think that huge fat section was unnecessary.
Here they are all shrink wrapped ready for the freezer. (I'll cook one fresh).
​​​​​​​
This is a 10" wide bowl of all the trimmed off portions. I saute'd it, put it in the instapot and made enough "beef love" to fill one ice tray with it. I then used that beef love when I seared the steak! ​​​​​​​ ​​​​​​​ ​​​​​​​ ​​​​​​​
Best steak I ever cooked. Here's what it looked like being seared after 45 mins at 225
​​​​​​​ ​​​​​​​
I declare this project a success!
A few things:
1. MAKE SURE to roll back the edge of the bag as you're sliding it in. You want to keep the inside ends clean.
2. The weird part of the instructions where it tells you to seal a diagonal corner didn't make sense, but I finally understood it. It's because the bag is too wide to fit in the sealer w/o doing that.
Here's how it looked before sealing.
After a week
Two weeks
29 days. (I was going to do 28, but calculated wrong.)
I decided to slice the steaks into 2" wide steaks. I did that before trimming off the dryed edges. I thought that would be easier. I will say cutting the aged ribeye roast into steaks was some of the hardest cutting I've ever done. It was a lot harder to cut than fresh meat and it was very thick.
This is what they lucked after cutting but before trimming.
After trimming, but since I've never trimmed ribeyes, I think that huge fat section was unnecessary.
Here they are all shrink wrapped ready for the freezer. (I'll cook one fresh).
​​​​​​​
This is a 10" wide bowl of all the trimmed off portions. I saute'd it, put it in the instapot and made enough "beef love" to fill one ice tray with it. I then used that beef love when I seared the steak! ​​​​​​​ ​​​​​​​ ​​​​​​​ ​​​​​​​
Best steak I ever cooked. Here's what it looked like being seared after 45 mins at 225
​​​​​​​ ​​​​​​​
I declare this project a success!
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