Oh my my Umai

[bbqwizard]

My wife bought me some Umai bags for my birthday. Needless to say I was pretty excited about it. So, I went out and bought a small rib roast. I'll let the photos do the talking. Ok, well with some commentary :wink:

The first post of photos is during the process. We ended up trimming it today instead of the 18th as written.

[bbqwizard]

Throughout the process you can smell the subtle differences as it aged.

When I broke the seal the VERY mild aroma was that of aged cheese. The texture was also similar to a nicely aged cheese.

[Joshw]

Looks great, I find myself looking at the charcuterie bags quite often. One of these days, I am going to give them a try.

[bbqwizard]

We decided to invite my in-laws over to help enjoy this awesome thing....

I fired up the cooker got the skillet hot, and threw in some smoked beef tallow I had made the day before. I added some garlic herb butter just before serving.

I encourage everyone to try this method the first chance you get. I WON'T be my last!

[ShadowDriver]

Great walk-through, Phillip.

I need to join the crowd now that we have some extra fridge space in the garage.

Great shots of those in the skillet, especially with the herbed butter at the end.

Have a great week!

[bbqwizard]

Looks great, I find myself looking at the charcuterie bags quite often. One of these days, I am going to give them a try.
Do it! A very fun process, start to finish.
Great walk-through, Phillip.

I need to join the crowd now that we have some extra fridge space in the garage.

Great shots of those in the skillet, especially with the herbed butter at the end.

Have a great week!
Thanks brother! You definitely do. I'm not going to lie. This could get quite addicting.

[Happy Hapgood]

Think you just pushed me over the edge of trying it.




Thanks!

[bbqwizard]

Think you just pushed me over the edge of trying it.


Thanks!
I think you'll be glad you did. It's a little un-nerving watching an expensive piece of meat age like that, but after literally one day and we could see the process was working, I was hooked.

[Capt]

What a great process! Thanks for sharing!

[jasonjax]

I've been very happy with the UMAI dry bag aging process. The only PITA part is getting the vacuum sealer to vac-seal the bags properly. Otherwise the process is straight forward and created some amazing beef.

[Big George's BBQ]

Sounds amazing That is something I would like to try

[EdF]

We just took out a pancetta on Saturday. 4 weeks. Came out great!

[Pedro7]

I've been very happy with the UMAI dry bag aging process. The only PITA part is getting the vacuum sealer to vac-seal the bags properly. Otherwise the process is straight forward and created some amazing beef.

That was the only issue I had too. I got it sealed, but it was a pain. I'm going to do the water/zip ties method next time.

I also couldnt be happier with the results.

[bbqwizard]

What a great process! Thanks for sharing!
My pleasure!
I've been very happy with the UMAI dry bag aging process. The only PITA part is getting the vacuum sealer to vac-seal the bags properly. Otherwise the process is straight forward and created some amazing beef.
Right on. I think it was tricky. I can't remember, but, if I recall I had to try it twice.
We just took out a pancetta on Saturday. 4 weeks. Came out great!
Awesome! Photos?

[EdF]

My pleasure!

Right on. I think it was tricky. I can't remember, but, if I recall I had to try it twice.

Awesome! Photos?

Unfortunately I'm on a road trip at the moment.