Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: Bigshooter on August 26, 2019, 04:56:58 AM
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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.
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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?
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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
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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
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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).
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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.
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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. :IBCOOL:
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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.
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Day 1
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Day 7
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🤔
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Day 16
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Just tell me what day to show up. 🤞
Sent from my iPhone using Tapatalk
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Day 24
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Day 30.
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Day 35
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Did all steaks.
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All trimmed.
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I'll be cooking 1 tomorrow. Had a bunch of grouse that needed cooked so that was dinner tonight.
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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.
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Thanks for the update. :tup:
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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.
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Wow! Looks awesome!
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So meat in the bag then stick in fridge at ? 36 ?
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So meat in the bag then stick in fridge at ? 36 ?
:tup:
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I forgot and left a couple bags in for 51 days. Too long. I think 25-30 days is perfect.
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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.
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My trimmings were way too much, and the flavor wasn't the best.
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35 days. Turned out awesome. I think this one is closer to prime than choice.
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Definitely looks prime to me. Jealous :tup:
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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.
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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 :dunno:
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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.
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I did this and it turn out awesome! you'll want to go a t minimum 28 days.
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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 :dunno:
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.
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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.
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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.
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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.
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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.
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Ahhsoo! :rolleyes: Learn sumpthin new every day!
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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.