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c farmer
10-14-2015, 10:11 PM
Anyone here use them?

I just got the 50mm sausage kit.

Fwismoker
10-14-2015, 10:21 PM
Nope, thought about it though once but seemed a little expensive....but I'm a cheap arse

ssv3
10-14-2015, 11:11 PM
I've used them for dry aging some ribeyes both boneless and bone in. Currently doing a capicola and it's 2 oz's away from my target weight. They work as advertised.

snapper-G
10-15-2015, 08:54 AM
I've made two batches of soppressata using Umai bags. Turned out pretty good but I wasn't getting much drying action in my home refrigerator. Took them to work and put them in one of our walk-ins that has a lot better airflow and reached my target weight loss within three weeks

aawa
10-15-2015, 09:08 AM
I used them on a NY Strip and a Boneless Ribeye.

They work great if you do not have a proper dry age setup at your home.

Shagdog
10-15-2015, 09:23 AM
I see people in my sausage user groups on FB use them quite often with success.

Grimm5577
10-15-2015, 11:08 AM
I've used them for steaks, they work as advertised. Simple and easy.

Ackman
10-15-2015, 12:16 PM
I made two batches of bresaola with them and they were wonderful. Down to weight in about 4-5 weeks. On the other hand I have two pieces of capicola that have been in the fridge for 8 weeks now and have only lost 27% weight and seem to have stalled there. Not sure what to do with those...may just have to open them and try

c farmer
10-15-2015, 09:09 PM
Thanks guys, hope to get something going this weekend

arclite
10-15-2015, 10:39 PM
Use them for ribeye rolls and strip loins. They work well for steaks (45 day ribeye's are my favorite) assuming you have decent airflow.

I considered converting my spare fridge to a dry age setup, but then where would I put my beer?

Smokin69th
10-16-2015, 04:16 PM
Use them for ribeye rolls and strip loins. They work well for steaks (45 day ribeye's are my favorite) assuming you have decent airflow.

I considered converting my spare fridge to a dry age setup, but then where would I put my beer?

Sounds like you need a bigger fridge :-P!

I've used them. Just finished a 45 day boneless ribeye. Outstanding flavor. Gonna put one in the sous vide when I get home tonight.

CabinFever
10-19-2015, 12:57 PM
I just looked into these after reading this post...cured meats in my future!

Thatgrimguy
10-19-2015, 01:01 PM
They are awesome. You should get into dry aging with them!