Dry Ageing

MountainMan · 07-18-2018, 07:39 AM

What is, if any, the advantage of using a Umai bag when dry ageing beef?

CakeM1x · 07-18-2018, 08:43 AM

Dry ageing removes moisture and concentrates the beefy taste. It also tenderizes the meat as the enzymes break down the connective tissue. Has more of a funky/earthy taste the longer it ages.

TedW · 07-18-2018, 08:44 AM

No advantage to the bag vs. other methods, really. I would not use a bag, as it's unnecessary

pmad · 07-18-2018, 10:05 AM

I've never used a bag in dry aging.

cowgirl · 07-18-2018, 12:05 PM

I like the bags. They're fool proof. Wrap, seal and let er go for as many days as you wish. 45 days on steak is my favorite.

https://www.bbq-brethren.com/forum/s...d.php?t=261014

https://www.bbq-brethren.com/forum/s...d.php?t=238700

http://www.bbq-brethren.com/forum/sh...light=dry+aged

http://www.bbq-brethren.com/forum/sh...light=dry+aged

EdF · 07-18-2018, 12:28 PM

I've used the bags exclusively too. They're a bit expensive, but they eliminate all kinds of factors you need to attend to if not using them: humidity, possibly a dedicated fridge, careful temp control.

They're easy and convenient.

TedW · 07-18-2018, 02:33 PM

People dry aged meat in their kitchen fridge for decades before plastic bags. Even Alton Brown had an episode in a plain old kitchen fridge. I’ve done plenty in my fridge.

So they are clearly not necessary but to each his own

The Wookiee · 07-18-2018, 03:11 PM

Agree with cowgirl & edF... I use umai and they are terrific...

Baychilla · 07-18-2018, 05:06 PM

Quote:

Originally Posted by MountainMan

What is, if any, the advantage of using a Umai bag when dry ageing beef?

IME the bag may help if you have people constantly opening and sneezing into the refrigerator. However when I've used the IUmai bags I feel they stopped some of the changes that are supposed to be brought about during dry aging. While the meat was more tender than at the start there was zero flavor change from enzymatic processes that should have expressed itself as a blue cheese like funk after 40 days. In the future I'll just let it go open air in the fridge or see if the Golb salt does anything.

Norm · 07-18-2018, 05:14 PM

I tried a primal ribeye in one and one naked. Only difference I could see was the charge on my credit card.

07-18-2018, 07:39 AM	#1
MountainMan Full Fledged Farker Join Date: 11-30-07 Location: Mountains of Colorado	Dry Ageing What is, if any, the advantage of using a Umai bag when dry ageing beef?

07-18-2018, 08:44 AM	#3
TedW is Blowin Smoke! Join Date: 05-12-09 Location: Northern Michigan by the Pinkie	No advantage to the bag vs. other methods, really. I would not use a bag, as it's unnecessary __________________ Outlaw Smoker 26 x 60 Patio - Stick Burner 007 Drum - Stick Burner Large Big Green Egg - Lump Burner Weber 18” Jumbo Joe - Lump Burner Weber 26" - Lump Burner

07-18-2018, 12:05 PM	#5
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	I like the bags. They're fool proof. Wrap, seal and let er go for as many days as you wish. 45 days on steak is my favorite. https://www.bbq-brethren.com/forum/s...d.php?t=261014 https://www.bbq-brethren.com/forum/s...d.php?t=238700 http://www.bbq-brethren.com/forum/sh...light=dry+aged http://www.bbq-brethren.com/forum/sh...light=dry+aged __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

07-18-2018, 12:28 PM	#6
EdF is One Chatty Farker Join Date: 01-25-17 Location: Atlantic Highlands, NJ	I've used the bags exclusively too. They're a bit expensive, but they eliminate all kinds of factors you need to attend to if not using them: humidity, possibly a dedicated fridge, careful temp control. They're easy and convenient. __________________ Large BGE. KBQ C-60, Uuni Pro, TEC Cherokee FR, Polyscience SV machine. And their helpers.

07-18-2018, 02:33 PM	#7
TedW is Blowin Smoke! Join Date: 05-12-09 Location: Northern Michigan by the Pinkie	People dry aged meat in their kitchen fridge for decades before plastic bags. Even Alton Brown had an episode in a plain old kitchen fridge. I’ve done plenty in my fridge. So they are clearly not necessary but to each his own __________________ Outlaw Smoker 26 x 60 Patio - Stick Burner 007 Drum - Stick Burner Large Big Green Egg - Lump Burner Weber 18” Jumbo Joe - Lump Burner Weber 26" - Lump Burner

07-18-2018, 08:43 AM	#2
CakeM1x is One Chatty Farker Join Date: 04-23-12 Location: Madison, WI	Dry ageing removes moisture and concentrates the beefy taste. It also tenderizes the meat as the enzymes break down the connective tissue. Has more of a funky/earthy taste the longer it ages.

07-18-2018, 10:05 AM	#4
pmad is One Chatty Farker Join Date: 08-15-11 Location: St. Louis, MO	I've never used a bag in dry aging.

07-18-2018, 03:11 PM	#8
The Wookiee Full Fledged Farker Join Date: 09-14-15 Location: North Bend, WA Name/Nickname : %#$*	Agree with cowgirl & edF... I use umai and they are terrific... __________________ Hunsaker Stainless / MAK 1 Star / Ooni Pro / Weber 26” c SNS / Blaze Pro 44”

07-18-2018, 05:14 PM	#10
Norm Quintessential Chatty Farker Join Date: 02-22-10 Location: USA Name/Nickname : Private	I tried a primal ribeye in one and one naked. Only difference I could see was the charge on my credit card.