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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-08-2015, 02:11 AM   #1
ssv3
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Default 45 Day Dry Aged at Home Ribeye pron

So I gave the dry aging with the Umai bags a whirl and it turned out great. I know purists will dismiss the use of these bags for dry aging but it was a painless and easy way to do it so I though why not.

I ordered me a combo pack from Umai and this is what I got. Complete with instructions plus they have a website with videos, forum, FAQ's etc.



Got me a clamshell foodsaver since the automatic foodsaver won't work well getting all the air out when vacupacking the meat.



And of course the meat. I got a boneless ribeye to make it easy as this was my first try.



All you do is take the meat out of the cryovac and put it in the Umai bag, massage the air out as the foodsaver takes as much of the air out as possible. All you do is make sure the special bag makes contact with 75-80% of the meat surface. During the course of aging the bag adheres to the surface more and more and creates a bond. The bag is permeable and during the process allows moisture to escape and evaporate.

Put it in a fridge and make sure air will circulate around it. I placed it in my outdoor mini fridge.

And wait



8 days



16 days



29 days



37 days



And finally 45 days



I started at 15lbs and at day 45 it's around 12lbs (where it should be)

Out of the bag



Cut into it



This is the best pic of what the color looks like and smells insane even raw. Tender as heck to the touch as well.



Trimmed into 14 steaks total of 8lbs. I didn't go too thick this time around. About 2lbs of good fat trimming leftover for grinding into sausage etc and 2lbs of inedible waste.



Vacuum packed ready for to go into the freezer.



I'll do a cooking review later and thanks for looking.
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Unread 01-08-2015, 03:01 AM   #2
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Great write up. The beef looks outstanding!
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Unread 01-08-2015, 03:16 AM   #3
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Wow that looks fantastic. I can hardly wait 3 hours when I get some ribeye in my fridge, let alone 45 days. I am sure those will turn out epic.
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Unread 01-08-2015, 04:59 AM   #4
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wow nice job, ive been wanting to try dry aging, now i think i just might do it, thanks for the great post
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Unread 01-08-2015, 06:52 AM   #5
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Hell yeah, thats what I'm talkin about
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Unread 01-08-2015, 07:00 AM   #6
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Looks pretty painless - Look forward to the taste test!
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Unread 01-08-2015, 07:21 AM   #7
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I've got to try this. The images are very helpful.
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Unread 01-08-2015, 07:32 AM   #8
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Great lookin steaks. Thanks for the review
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Unread 01-08-2015, 07:37 AM   #9
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Thanks for the great tutorial!

Those steaks look awesome!
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Unread 01-08-2015, 08:21 AM   #10
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That was amazing Now I need a couple hundred to try it.
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Unread 01-08-2015, 08:30 AM   #11
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I want that! Do you need a separate fridge - is there a concern with odors coming and going?
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Unread 01-08-2015, 08:45 AM   #12
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Santa brought me a sampler pack of UMAI bags! Now I gotta clear out the fridge and get some meat.
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Unread 01-08-2015, 08:51 AM   #13
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Steaks look awesome Thanks for the review Looking forward to when you cook them
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Unread 01-08-2015, 08:58 AM   #14
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Thanks for the post. Gonna have to give this a shot.
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Unread 01-08-2015, 09:12 AM   #15
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Thats cool. Never heard of this before. So if the bag lets moisture exit it, why doesn't air enter it and ruin the vacuum.?
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