UMAi Dry Aging Bags I think they are called. Where do you get a decent price on them?
Thinking about giving this a go in the fridge.
Thanks.
Thinking about giving this a go in the fridge.
Thanks.
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Dry Aging Meat Bags
- Thread starter Happy Hapgood
- Start date
Blythewood BBQ'er
Babbling Farker
Definitely on my list of things to do!
Yeah, I'm going to try ribeye of round.
TroyA65
is one Smokin' Farker
I've got my first 12 lber going right now. I'm almost a week in.
Please post some pic's of the process!
Decoy205
Babbling Farker
I think I've been been called a dry aging meat bag.
Well, at least I'm 'er Wet aging :becky:
jwtseng
is one Smokin' Farker
The best price for these bags is the 25-bag "commercial" pack direct from Umai...comes out to about $5 per bag. Definitely cheaper than buying the usual 3-pack bundles. But don't forget to buy the vacmouse bundle pack too, since these aren't included with the "commercial" bulk packs.
I'm about to break open my first ribeye at 45 days.
I'm about to break open my first ribeye at 45 days.
Titch
somebody shut me the fark up.
The best price for these bags is the 25-bag "commercial" pack direct from Umai...comes out to about $5 per bag. Definitely cheaper than buying the usual 3-pack bundles. But don't forget to buy the vacmouse bundle pack too, since these aren't included with the "commercial" bulk packs.
I'm about to break open my first ribeye at 45 days.
Funny you said that.
I placed an order this morning and within 5 minutes got an Email suggesting that I will probably need the Vac-mouse bundle.
Very helpful Lady
Decoy205
Babbling Farker
Probably a better way to go! :grin:
I am doing a 19lb. whole prime ribeye right now. I keep my dry age meat in a small dorm fridge because it never gets used. I split it in two because of the size of the fridge. They work great and make O so delicious stakes and rib roast.
The best price for these bags is the 25-bag "commercial" pack direct from Umai...comes out to about $5 per bag. Definitely cheaper than buying the usual 3-pack bundles. But don't forget to buy the vacmouse bundle pack too, since these aren't included with the "commercial" bulk packs.
I'm about to break open my first ribeye at 45 days.
JW! I see you have that meat suspended for better air circulation I'm guessing. Wow! Just learned something new! Please post pic's what you open them!
I am curious too. What's the best temp to dry age in a fridge?
jwtseng
is one Smokin' Farker
Yeah with these bags, there's gotta be plenty of air circulation on all sides to "wick away" the moisture on the surface of the bagged meat and prevent mold growth. If your refrigerator has glass shelves, you'll need to suspend the meat on wire racks.
jwtseng
is one Smokin' Farker
With the Umai dry bags, your refrigerator will need to stay between 32-38 degrees F. This is generally a touch colder than what people usually have their everyday kitchen refrigerators set to, but any regular fridge should be adjustable into that range. Don't use a wine fridge...these are not usually cold enough (red wine at 54F) and don't always have active air circulation for cooling.
Bbq_lover
Full Fledged Farker
Here is the website.
http://www.drybagsteak.com
I do ribeyes all the time. I have a 15lb one going for 4 weeks. I will let it go another 2 before I trim and steak them out.
http://www.drybagsteak.com
I do ribeyes all the time. I have a 15lb one going for 4 weeks. I will let it go another 2 before I trim and steak them out.
Titch
somebody shut me the fark up.
Do you open the Door to allow fresh air at all?
