UMAi bags

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Fizzerpilot

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So, I’ve done my due diligence with searches here... and it appears that the results with dry aging whole ribeye and the like, has been positive.

However, looking at reviews on AMAZON paints a very bleak picture. Perhaps these individuals are not well versed in the use of, or what to expect from, a dry aged primal cut?

Is the opinion of then Bretheren that these bags continue to work well? It seems a bit less obtrusive than the Steak Ager kit... and less costly.

Thanks!
 
Thank you! In the future, when our new house/shop are finished, perhaps I can dedicate a fridge to aging. For now, I need an alternative. I already own a FoodSaver with manual mode, so I just need the bags and $120 of beef
 
I'll chime in with the rest. Once you admit that you're not creating a vacuum seal, just keeping the bag ~80% in contact with the meat surface, you're golden.

I've done a bone-in rib roast and a loin roast, both a bit over 35 days, and the outcome is great and pretty much effortless.

Just be sure to put some beer in the fridge so you open and close the door a lot - this approach likes airflow.

- Ed
 
Thanks! I’m pretty excited for this project... the wait will be brutal. I will probably need to start another, as soon as the first is finished.
 
Done quite a few Scotch fillets (Rib Eye) and the meat came out superb.
Start with very good meat and end up with awesome meat.
We stopped doing the bags because of the wastage, I reckon we lose nearly 20%
The trimmings make fantastic gravy.
Shame your not closer I could get a heap of Bags to you
 
I wish we were too brother... my goal is to go bagless someday.

This has been an epic culinary year... since I began smoking. Brisket, butts, ribs, bacon, reverse seared ribeyes... and plenty of Laphroaig. We have been eating well... 2018 will only get better!

This forum has been at the center of it. Thanks!
 
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I've had great luck with Umai bags too. 45days of dry aging is my favorite length of time for ribeyes and KC strips.
 
They're awesome! I've done quite a few and excellent results each time.

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I have a 10 pound prime rib roast from Costco getting a couple weeks dry age in a UMaI bag right now for Christmas dinner. Very happy with the results. Yes, trimming the dessicate away kind of sucks, but that’s part of the deal and why dry aged beef costs so much, but the end product is phenomenal.

PS - you can minimize loss with keeping the dry age to a somewhat reasonable time, such as two to three weeks.
 
cowgirl said:
I've had great luck with Umai bags too. 45days of dry aging is my favorite length of time for ribeyes and KC strips.
Click to expand...

That's where I'm going with the next one. Had to pull at 37 this time to make room for the turkey to defrost.
 
Last batch. I tend to leave as much of the crust on as I can, because I like the flavor.
 

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I’ve been using them for years and love them. Everything turns out fantastic! I use a food saver game saver titanium to seal the bags. The really helps when doing bone in ribeyes. I'll admit, I found the game save on sale at woot about a year or two ago!
 
EdF said:
Last batch. I tend to leave as much of the crust on as I can, because I like the flavor.
Click to expand...

Ed,
I have always been worry about the crust, one reason I have yet to try dry aging. So is it perfectly safe to consume?

Smokey
 
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