Smokin-It User Forum!
Alternative Cooking Methods to Go With the Smokin-It Smoker => Dry-Aging Meat => Topic started by: icebob on January 30, 2016, 10:38:23 PM
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After reading about the UMAI bags, had to give it a try, went to Sam's last Saturday, and bought a 16.89# piece. My automated Foodsaver (model 3425) didn't work at all, went to Wally world and bought a fully manual 2000 series unit, this one did the trick. I'm 7 days in right now... trying to keep busy with the SI 3D so i can make the wait less painfull ;D
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You'll love it, Bob! The UMAi bags make it so easy!
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3 weeks down, 2 to go....
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I have one in that will be coming out April 1st (60 days). They are easy to overcook, so keep a close eye on them while grilling. The bags work really well for those of us in enviornments too hot to hang meat. Its a very short step from here to doing your own charcuterie. Good luck.
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...Its a very short step from here to doing your own charcuterie. Good luck.
Already got this http://www.amazon.com/gp/product/B008KVCPH2?psc=1&redirect=true&ref_=oh_aui_detailpage_o08_s00 (http://www.amazon.com/gp/product/B008KVCPH2?psc=1&redirect=true&ref_=oh_aui_detailpage_o08_s00) and this http://www.amazon.com/gp/product/B009VY1ANM?psc=1&redirect=true&ref_=oh_aui_detailpage_o08_s02 (http://www.amazon.com/gp/product/B009VY1ANM?psc=1&redirect=true&ref_=oh_aui_detailpage_o08_s02) stalking Craig list to find a good used fridge..
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Today is day 29 :P, less than a week to go 8)
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Today is the day :) 35 days... have to work until noon today and when I get home, butcher time!
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Here we go! what a relief to cut it and see some red! end up with 13 steaks between 13 and 16oz each. The start weight was 16.89 # and I end un after trimmed a lil shy of 12 #...
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Those steaks look really good!
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maybe because the dry aged process ( less water in the meat) but at the same temp as usual (130f sous vide) the steak was cooked a tad more... next one will be at 127f... still an effin good steak tho!
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Good job, Bob! I've done the SV steaks a few times now, and me and the fam both agree that my steaks on the grill far surpass them. Not that they are "bad," just not the same. I suggest you give steaks that good a whirl on the grill, in order to experience the real beauty of dry-aged steaks!
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Hello all
Have you guys heard about https://www.steaklocker.com. I own one and use it all the time for making charcuterie and for dry aging bone in Rib eyes, shortloins, leg of lamb, heavy fat tenderloins. the best part is the germicidal light and smart app which allows you to monitor your proteins in the locker.
enjoy the photos the bone in ribeye aged 55 days, the boneless rib 30 days, and the tenderloin 14 days.
thanks
Mike
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At that price, I'll keep using the bag ;)
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Hi icebob
I know the price point is a bit high, I guess it all depends on how much you would use it and I know steaklocker does have discounts fairly often. The locker has save me a lot of $, for example at Pat LaFrieda a 50 day aged bone in ribeye before shipping is right at 37.00 a pound. I know Costco has choice and prime bone in ribeye for around 8.59 lb and once you trim it your cost should be around 12.50 - 14.00 dollars lb that is 22.00 cheaper.
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Mike, that's a nice unit, and sounds like you use it a lot. Price is high, but justified for someone like you, who gets lots of use out of it. Have you ever tried the UMAi dry steak bags? Great alternative, for those who can't justify the steak locker (occasional dry-aging). The thing I like about the bags is that they remove any possibility of contamination; they seal out bacteria, but allow the meat to dry age. Thanks for sharing the locker.
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Mike, you may have saved my sausage aging delima! Pricy? Yes! But I am intrigued.... Now all I have to do is convince COMNAVHOMEPAC (my wife for you non-military types) that $1,500 is a good idea.... what can go wrong? ::)
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BedouinBob glad to help with any question you may have. I am actually meeting with both founders tomorrow at the Home and Housewares show in Chicago, so again I would be happy to help as much as I can. If you need more pics I have those as well.
Mike
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Just ordered the UMAi Ribeye/Striploin bags, 12x24. I think for my first dry aging, I am going to try a 28 day Ribeye Roast, and cut into steaks after aging. This forum has been a wealth of the best information (and spending money), vacuum sealer, fancy wood, sous vide, all of which have turned out to be fantastic investments! Even though I try to keep my gadget purchases as simple as possible, everything I've come across here has been multi-purpose, and well worth it. Next up...the Searzall. Don't think I can keep resisting that one any longer. I have tried.......
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from what i've been reading around the flavor profile really kick in after 28 days... this is why i went for 35....
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Hopefully this may be helpful to some if not all new to dry aging beef.
Mike
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Hopefully this may be helpful to some if not all new to dry aging beef.
Mike
Thanks! Sounds like the 28-35 day mark is where I want to go for my first one. Maybe closer to the 35.
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Kari,
I have done side by side comparisons & have aged them up to 60 days. The 1st 28 days really helps with tenderness but the improved rich beefy flavors develop in depth after 28. Personally, I wouldn't go less than 35 but usually settle more in the 50 to 60 day mark. Good luck.