DivotMaker
New member
OK, gang, started a new project today: 21-day dry-aged ribeyes! Some will end up in the smoker, but most will probably find their way to the Weber gasser!
Here's the process:
I've dry-aged prime rib before, with good success. The process for "open air" dry-aging is a little touchy; bacteria can be introduced to the surface of the meat, so you have to be very careful.
I recently learned about UMAi's dry-aging bags! These are plastic bags that are essentially like Gore-Tex for meat! They allow moisture to escape, and oxygen molecules to enter, but don't allow bacteria in and keep the meat protected. You can check out the videos on their site, and there are reviews on other forums and YouTube. I believe these are a simple way to dry-age in the fridge without much risk.
I picked up a 14.27 lb whole ribeye at Sam's today. It's a whole one in the cryo bag. Yes, the whole ribeye was $100, but it will produce about $250 worth of dry-aged steaks! If you've never had a dry-aged steak, you don't know what you're missing! The beef flavor is "concentrated," much like reducing a sauce to concentrate the flavors. When you slowly dry the meat, the fat and connective tissues break down, leaving very beefy-flavored meat that is incredibly tender.
I bought a sample pack of UMAi bags, and packed the new ribeye in one. The picture shows the ribeye, day one. I'll leave it on a wire rack in the fridge until 1/26, at which time I'll trim it, slice it, and grill it! The leftover steaks will be individually vacuum sealed and put in the freezer for later.
More updates to follow!
Their website is:
www.drybagsteak.com
Here's the process:
I've dry-aged prime rib before, with good success. The process for "open air" dry-aging is a little touchy; bacteria can be introduced to the surface of the meat, so you have to be very careful.
I recently learned about UMAi's dry-aging bags! These are plastic bags that are essentially like Gore-Tex for meat! They allow moisture to escape, and oxygen molecules to enter, but don't allow bacteria in and keep the meat protected. You can check out the videos on their site, and there are reviews on other forums and YouTube. I believe these are a simple way to dry-age in the fridge without much risk.
I picked up a 14.27 lb whole ribeye at Sam's today. It's a whole one in the cryo bag. Yes, the whole ribeye was $100, but it will produce about $250 worth of dry-aged steaks! If you've never had a dry-aged steak, you don't know what you're missing! The beef flavor is "concentrated," much like reducing a sauce to concentrate the flavors. When you slowly dry the meat, the fat and connective tissues break down, leaving very beefy-flavored meat that is incredibly tender.
I bought a sample pack of UMAi bags, and packed the new ribeye in one. The picture shows the ribeye, day one. I'll leave it on a wire rack in the fridge until 1/26, at which time I'll trim it, slice it, and grill it! The leftover steaks will be individually vacuum sealed and put in the freezer for later.
More updates to follow!
Their website is:
www.drybagsteak.com
