Author Topic: UMAi Bags (Dry Aging) (Read 11307 times)

Bigshooter · « **on:** August 26, 2019, 04:56:58 AM »

Has anyone tried these bags? How well did they work if you used them? The reviews and YouTube video's make them look like they work very well. I have some coming this week and should get some meat in one of them by this weekend.

Stein · « **Reply #1 on:** August 26, 2019, 06:47:26 AM »

Looking forward to your reviews. The reviews I saw that were positive were almost all from people that were sponsored or given them for free. I did read a couple of critical reviews that said they didn't do anything compared with normal open air dry aging in the refrigerator.

I don't have any first hand experience or know one way or another, so looking forward to seeing what they do for you. What are you going to put in them?

Redstar · « **Reply #2 on:** August 26, 2019, 08:54:38 AM »

I've used them and like them. I've done a cheap sirloin, a ribeye and a brisket. Haven't tried any venison though. All were successful and tasty. It's nice that you can dry age meat and not stink up the fridge. It is a little fidley getting the seal right.

I bought this set of their bags - https://umaidry.com/collections/all/products/sampler-packet-umai-dry-vacmouse

Here's a couple pictures from the brisket tests my wife and I did (it was awesome)
https://www.facebook.com/wiferneer/photos/a.2228187894135866/2322025464752108/?type=3&theater
https://www.facebook.com/wiferneer/photos/pcb.2323426624611992/2323426551278666/?type=3&theater

Carl · « **Reply #3 on:** August 26, 2019, 09:14:25 AM »

Before made a curing chamber, I did a capicola in an Umai bag and it turned out great! To tell you the truth, I couldn't tell the difference between the Umai/refrigerator and the "proper" curing chamber one.

I would say they are definitely worth trying. Follow the instructions for the cure. It's very easy.

Carl

Bigshooter · « **Reply #4 on:** August 28, 2019, 10:41:42 PM »

Quote from: Stein on August 26, 2019, 06:47:26 AM

Looking forward to your reviews. The reviews I saw that were positive were almost all from people that were sponsored or given them for free. I did read a couple of critical reviews that said they didn't do anything compared with normal open air dry aging in the refrigerator.

I don't have any first hand experience or know one way or another, so looking forward to seeing what they do for you. What are you going to put in them?

I'll post pics and do a review for sure. I got the bags today. I should have meat in the bag by Saturday.
Most of the bad reviews I saw were from the non-steak stuff. I am only interest in doing steak.
I'm going to start with a prime ribeye or NY. And go for 37 days (as long as I get it started Saturday).

Bigshooter · « **Reply #5 on:** August 28, 2019, 10:42:51 PM »

Quote from: Redstar on August 26, 2019, 08:54:38 AM

I've used them and like them. I've done a cheap sirloin, a ribeye and a brisket. Haven't tried any venison though. All were successful and tasty. It's nice that you can dry age meat and not stink up the fridge. It is a little fidley getting the seal right.

I bought this set of their bags - https://umaidry.com/collections/all/products/sampler-packet-umai-dry-vacmouse

Here's a couple pictures from the brisket tests my wife and I did (it was awesome)
https://www.facebook.com/wiferneer/photos/a.2228187894135866/2322025464752108/?type=3&theater
https://www.facebook.com/wiferneer/photos/pcb.2323426624611992/2323426551278666/?type=3&theater

Same bags I bought.

I can't believe at 30 and 48 days it wasn't darker than that.

The cooked looks awesome.

Bigshooter · « **Reply #6 on:** August 30, 2019, 12:48:20 AM »

After watching more videos I think I will start with a choice rib roast. It looks to me that if you go with a NY Strip after you trim it up you end up with a pretty small steak. I plan on getting a whole 7 rib roast and use ribs 1-4 as steaks and ribs 5-7 as a roast. That way i'll be able to cook it a couple of different ways. I also have decided to go choice instead of prime. Most videos guys are just doing choice so I think I will go that route for my first one.

Bigshooter · « **Reply #7 on:** September 03, 2019, 08:15:06 PM »

Didn't get the meat until today. I will end up cutting it up in 35 days. I also wasn't able to get bone in. All they had was boneless. It is 18 pounds. It took the biggest bag I have. Which I think is the biggest bag they make.

From a lot of reviews alot of people talked about how hard it was to vacuum the air and seal it but I didn't have any problems.

Bigshooter · « **Reply #8 on:** September 10, 2019, 12:35:08 PM »

Day 1

Bigshooter · « **Reply #9 on:** September 10, 2019, 12:39:57 PM »

Day 7

Boss .300 winmag · « **Reply #10 on:** September 15, 2019, 05:18:47 PM »

Bigshooter · « **Reply #11 on:** September 19, 2019, 06:54:55 PM »

Day 16

Stein · « **Reply #12 on:** September 19, 2019, 08:03:46 PM »

Just tell me what day to show up. 🤞

Sent from my iPhone using Tapatalk

Bigshooter · « **Reply #13 on:** September 27, 2019, 04:39:47 PM »

Day 24

Bigshooter · « **Reply #14 on:** October 04, 2019, 12:43:40 PM »

Day 30.

Bigshooter · « **Reply #15 on:** October 08, 2019, 07:30:32 PM »

Day 35

Bigshooter · « **Reply #16 on:** October 08, 2019, 07:31:33 PM »

Did all steaks.

Bigshooter · « **Reply #17 on:** October 08, 2019, 07:32:19 PM »

All trimmed.

Bigshooter · « **Reply #18 on:** October 08, 2019, 07:36:47 PM »

I'll be cooking 1 tomorrow. Had a bunch of grouse that needed cooked so that was dinner tonight.

Bigshooter · « **Reply #19 on:** October 10, 2019, 07:46:54 AM »

I cooked a steak up last night and I was impressed. I think the biggest thing I noticed was how tender it was. I don't think I have ever ate a steak that tender before. The flavor was really good. I would call it more beefy tasting than normal. I will be starting another one really soon.

Carl · « **Reply #20 on:** October 10, 2019, 08:47:51 AM »

Thanks for the update.

Bigshooter · « **Reply #21 on:** April 29, 2020, 12:59:01 AM »

So I saved all the dry aged fat and ground it up with top round roast. It is some of the best burger I have ever had.

Also started another ribeye the other day. If you have thought about dry aging and haven't done it, do it asap you are missing out.

MacAttack · « **Reply #22 on:** April 29, 2020, 05:55:34 PM »

Wow! Looks awesome!

Magnum_Willys · « **Reply #23 on:** April 29, 2020, 07:07:42 PM »

So meat in the bag then stick in fridge at ? 36 ?

Bigshooter · « **Reply #24 on:** May 02, 2020, 12:37:23 AM »

Quote from: Magnum_Willys on April 29, 2020, 07:07:42 PM

So meat in the bag then stick in fridge at ? 36 ?

MtnMuley · « **Reply #25 on:** May 03, 2020, 07:07:49 PM »

I forgot and left a couple bags in for 51 days. Too long. I think 25-30 days is perfect.

Bigshooter · « **Reply #26 on:** May 03, 2020, 07:38:03 PM »

Quote from: MtnMuley on May 03, 2020, 07:07:49 PM

I forgot and left a couple bags in for 51 days. Too long. I think 25-30 days is perfect.

I've read a lot about people saying days 45-60 there is a lot of funky taste. Then it mellows back out past 60. I've done 35 days twice and loved them.

MtnMuley · « **Reply #27 on:** May 03, 2020, 08:30:40 PM »

My trimmings were way too much, and the flavor wasn't the best.

Bigshooter · « **Reply #28 on:** May 24, 2020, 12:09:42 PM »

35 days. Turned out awesome. I think this one is closer to prime than choice.

MtnMuley · « **Reply #29 on:** May 28, 2020, 08:46:41 AM »

Definitely looks prime to me. Jealous

Bigshooter · « **Reply #30 on:** January 04, 2021, 03:10:27 PM »

Started an 11 plus pound NY loin today. If you love steak you should really try doing this. My GF is a huge fan of steak and she doesn't like anything that isn't dry aged now.

callturner · « **Reply #31 on:** January 04, 2021, 04:12:55 PM »

Not sure I understand. You vacuum pack it and let it rot in the fridge for a month? Then trim the rot off the outside and eat the decaying meat? Of coarse its gonna be tender. I age beef for 18 days then butcher. Never seen that done before

Stein · « **Reply #32 on:** January 04, 2021, 04:15:51 PM »

Dry aging can be much longer than two weeks, some Italian hams are dried for over a year. Some good steakhouses have their own drying room so they can do it themselves as much of the supply chain has gone to wet aging (cryovac) bags.

meathunter · « **Reply #33 on:** January 04, 2021, 04:17:34 PM »

I did this and it turn out awesome! you'll want to go a t minimum 28 days.

Bigshooter · « **Reply #34 on:** January 04, 2021, 04:23:40 PM »

Quote from: callturner on January 04, 2021, 04:12:55 PM

Not sure I understand. You vacuum pack it and let it rot in the fridge for a month? Then trim the rot off the outside and eat the decaying meat? Of coarse its gonna be tender. I age beef for 18 days then butcher. Never seen that done before

It's not a vacuum bag, yeah you pretty much got it right except the outer part isn't rotten. It's just dried out. I kept the black outer crust on my last one and ground it up with the dry aged fat and some cheap beef roast. And it's the best tasting hamburger you will ever eat.

callturner · « **Reply #35 on:** January 04, 2021, 04:59:14 PM »

Quote from: Bigshooter on September 03, 2019, 08:15:06 PM

Didn't get the meat until today. I will end up cutting it up in 35 days. I also wasn't able to get bone in. All they had was boneless. It is 18 pounds. It took the biggest bag I have. Which I think is the biggest bag they make.

From a lot of reviews alot of people talked about how hard it was to vacuum the air and seal it but I didn't have any problems.

What is the bag made of? The way I understand this is you vacuum the air out and seal it. I understand dry aging Ham or sausage . But they normally have a cure to kill the bacteria.

Bigshooter · « **Reply #36 on:** January 04, 2021, 05:13:14 PM »

Quote from: callturner on January 04, 2021, 04:59:14 PM

Quote from: Bigshooter on September 03, 2019, 08:15:06 PM
Didn't get the meat until today. I will end up cutting it up in 35 days. I also wasn't able to get bone in. All they had was boneless. It is 18 pounds. It took the biggest bag I have. Which I think is the biggest bag they make.

From a lot of reviews alot of people talked about how hard it was to vacuum the air and seal it but I didn't have any problems.
What is the bag made of? The way I understand this is you vacuum the air out and seal it. I understand dry aging Ham or sausage . But they normally have a cure to kill the bacteria.

Plastic I guess. It feels and looks like any vacuum bag but they say these are different.

Bigshooter · « **Reply #37 on:** January 04, 2021, 05:14:34 PM »

Quote from: callturner on January 04, 2021, 04:59:14 PM

Quote from: Bigshooter on September 03, 2019, 08:15:06 PM
Didn't get the meat until today. I will end up cutting it up in 35 days. I also wasn't able to get bone in. All they had was boneless. It is 18 pounds. It took the biggest bag I have. Which I think is the biggest bag they make.

From a lot of reviews alot of people talked about how hard it was to vacuum the air and seal it but I didn't have any problems.
What is the bag made of? The way I understand this is you vacuum the air out and seal it. I understand dry aging Ham or sausage . But they normally have a cure to kill the bacteria.

Go to youtube and search for Umai bags. Lotsa good info on there.

Stein · « **Reply #38 on:** January 04, 2021, 05:23:11 PM »

They are designed to slow down the drying process because the small cuts would dry out too fast as the surface area/weight is much higher than hanging a side of beef or even a quarter. So, it's like a breathable vac bag with a Japanese name.

callturner · « **Reply #39 on:** January 04, 2021, 06:43:39 PM »

Ahhsoo!

Learn sumpthin new every day!

MtnMuley · « **Reply #40 on:** January 04, 2021, 08:09:10 PM »

The last one I did was around a 10# NY loin. After trimming, they finished pretty thin up and down. Taste was great at 30 days, but I'd rather have a rib.

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Author Topic: UMAi Bags (Dry Aging) (Read 11307 times)

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