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View Full Version : First Try With Umai Dry Aging


rexster314
04-09-2019, 03:30 PM
Full prime strip loin in the Umai bag today. 30 days ageing. Vac chamber makes it easyhttps://uploads.tapatalk-cdn.com/20190409/16bc710e652f1ae673354d4e90044538.jpghttps://uploads.tapatalk-cdn.com/20190409/de4dc21b5b25777c1a41ae1521c765e2.jpg

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Pedro7
04-09-2019, 04:12 PM
Looks like these are getting popular. Just did one myself for 32 days and it came out killer. they may merge this thread with this one, FYI.

https://www.bbq-brethren.com/forum/showthread.php?t=268160&page=3&highlight=umai+dry

Big George's BBQ
04-09-2019, 04:31 PM
Nice Please give your review when its finished

WhitesideJC
04-09-2019, 09:48 PM
Looking forward to the results. These posts about the Umai bags always remind me that I have some stashed away in my drawer that I've never used. Some day...

rexster314
04-17-2019, 03:17 PM
UPDATE:
The strip loin has lost a little over a pound of moisture since April 9. Today I saw one of our local grocer's sales ad with bone-in prime rib roast on sale for $6.99/lb. Grabbed a 19.65 lb one. Got it home and cut off a 2.6 lb steak for supper tomorrow night and packaged the roast in another Umai bag.

The first pic is of the strip loin looking good. Second pic is of the prime rib roast

MountainMan
04-20-2019, 10:29 AM
I just received my bags for my first try of ageing a ribeye.


I'm wondering whether to purchase a prime or choice Rib Eye Steak primal.


After dry ageing 35 to 45 days would there be a significant enough taste difference between the two to purchase the prime?


TNX

NCGrimbo
04-20-2019, 03:53 PM
I'm wondering whether to purchase a prime or choice Rib Eye Steak primal.

After dry ageing 35 to 45 days would there be a significant enough taste difference between the two to purchase the prime?

I've been using prime due to it having more marbling. From what I understand, a lot of the dry aged flavor comes through from the fat within the meat. But I'm also trying a little experiment (https://www.bbq-brethren.com/forum/showthread.php?t=269808) to see if I can tell the difference between 21, 30, and 43 day dry aged ribeyes and I want to make sure I used prime for all 3 roasts.

I've also read that there is a significant difference in a 30 day dry age versus a 40+ day dry age. What I've read is that the flavor starts to get an beefier and earthy flavor once you go beyond the 40 day time period as opposed to just a beefier flavor at 30 days..