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Unread 03-05-2013, 10:50 AM   #1
KnucklHed BBQ
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Default DryBag Steak Aging in Process

Howdy!

Been a while since I posted anything 'round here...


This past week I enveloped a 5.8lb ribeye in a small drybag steak bag for a 2 week journey of flavor concentration.

Here's how it started






Since I have a regular FoodSaver vacu-sucker, I got the kit that included their "Vac Mouse" so that it would work with this type of bag. It's a strip that looks like an extra thick dryer sheet that's been doubled over, basically it gives the air in the bag a way out once the lid is closed on the bag.

They recommend running a 2nd seal across it just to be safe.



Before weight: 5.81





I put it in the bag on Feb 27th, and weighed it yesterday, after 5 days in the bag the weight is down to 5.39lbs... Kinda wondering if it is going to loose too much water since it's a smaller roast... I guess we'll see!
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Unread 03-05-2013, 10:55 AM   #2
bmonkman
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I have been considering doing this. I'm looking forward to seeing how things turn out for you and how the meat tastes after you grill it.

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Unread 03-05-2013, 11:33 AM   #3
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Keep us posted on how it turns out. Looking forward to seeing pictures of the process.
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Unread 03-05-2013, 11:34 AM   #4
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Sweet man, where did you get the bag?
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Unread 03-05-2013, 11:39 AM   #5
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I'm very interested in seeing how this goes - I've dry aged a few roasts, but not in a bag. Looking forward to seeing what happens!
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Unread 03-05-2013, 01:14 PM   #6
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I recently did a 30 day age on a 12lb NY subprimal cut. The end product was pretty dang tasty. I cooked 2 up for dinner a couple of days after I had trimmed it up and my gf commented about how the the steak tasted more intense (she didn't realize that I had cooked up the dry aged steaks) Afterward I told her that I had trimmed up the big hunk of meat I was dry aging.

For the ease of use and the end results, I was happy with the way the umai dry age bags work.
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Unread 03-05-2013, 01:41 PM   #7
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Quote:
Originally Posted by fingerlickin' View Post
Sweet man, where did you get the bag?

I got the combo packet, $23 isn't too bad for the peace of mind that the bag brings IMO - less chances of ruining an expensive cut and whatnot...

http://www.drybagsteak.com/shop-dryb...k-in-house.php

I'll be doing this whole peice as a roast but once I see how this turns out I'll prolly get a whole ribeye primal, age it and then cut steaks off and vac-suck them for individual meals.


Quote:
Originally Posted by aawa View Post
For the ease of use and the end results, I was happy with the way the umai dry age bags work.
How much did you end up trimming off and loosing? I honestly don't expect the same exact results that traditional dry aging gives, but I was kind of wondering if you have less trim loss than traditional...
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We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this. ~Butz

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Unread 03-05-2013, 01:48 PM   #8
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Interesting, looking forward to seeing the results. I've been tempted to try it before, but always chicken out.
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Unread 03-05-2013, 01:57 PM   #9
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Quote:
Originally Posted by KnucklHed BBQ View Post
How much did you end up trimming off and loosing? I honestly don't expect the same exact results that traditional dry aging gives, but I was kind of wondering if you have less trim loss than traditional...
I didn't weigh how much I had to trim off or weigh the end product. I would guess i trimmed off about 1/8 or 1/16 in to remove the rind.
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Unread 03-05-2013, 02:31 PM   #10
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I've wanted to try the Dy Bags since I first read about them, but haven't. Maybe this will be the catalyst.
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Unread 03-05-2013, 02:42 PM   #11
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Where does the weight go? With a sealed bag the weight of the contents should remain the same. (or is it just me?)
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Unread 03-05-2013, 03:02 PM   #12
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Quote:
Originally Posted by pbj View Post
Where does the weight go? With a sealed bag the weight of the contents should remain the same. (or is it just me?)
If you look at the way the bags work. It forms a "bond" with the meat. The bag is pourous and allows moisture to evaporate but doesn't allow anything else in. The water evaporates out thus the weight goes away.
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Unread 03-05-2013, 03:03 PM   #13
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It's a specially designed bag that allows moisture to breath out but keeps about and bacteria out
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We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this. ~Butz

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Unread 03-05-2013, 03:04 PM   #14
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Gaaaahh! Deguerre'd in my in thread!
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We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this. ~Butz

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Unread 03-05-2013, 03:10 PM   #15
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Quote:
Originally Posted by KnucklHed BBQ View Post
Gaaaahh! Deguerre'd in my in thread!
Huh?

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