Walt
New member
Ok Tony, I'll raise you 2 weeks! Just returned from SAMS with a 16.7 lb whole rib eye. I received my UMAI sampler kit last week as well as a Weston Pro 2300 vacuum sealer. Upon my return from SAMS I was ready to get started. This is very simple. Put the whole rib eye in the 12" x 24" UMAI Drybag, position the clean mouth of the bag on the sealer & insert the VacMouse, close the lid & seal. Make sure to massage the bag while sealing to assist in air evacuation. Place on a wire rack in a reliable fridge with good ventilation & wait.
The VacMouse looks like a folded piece of Bounce dryer sheets. It is used to act as an air chamber for removing the air. The 1st picture is the VacMouse.
I have chosen 35 days to age since it will end on my Father-in-law's birthday. I will update with pictures as it progresses.
3.5 days into it. 1/10 of the way done. The 4th picture below is the respective photo. The change from the pure white fatcap to the tinged red is apparent & the bond with the drybag seems to be very good. Only 31.5 days to go.....o
7 days in, 4 weeks to go. See the 5th picture below.
15 days in. 3 weeks to go. See the 6th picture below. That brownish / purpleish color is becoming more dominant. The meat is becoming much firmer. In some places, it looks like due to moisture / weight loss the bag is pulling away. However, the bond is still strong throughout. There has been an 8% reduction in weight due to moisture loss, 1.3 lbs. It is now 15.4lbs.
22 days in 13 days to go. See 7th picture below.
28 days in 7 days to go. See the 8th & 9th pictures below. The pressure is on to celebrate father in law birthday this weekend. I may not make it the full 35. The entire piece is a rich brownish / purpleish color & is firm as a piece of wood. The center is still a little squishy. It now weighs 14.8lbs. A 1.9lb or 12% loss in weight from start. Its a beautiful thing!
Its D Day! Day 37! See final picture. I made a concerted effort to minimize waste while trimming. With a sharp knife in hand and a bit of patience, the trimming was not too difficult. The meat is dark, rich and earthy smelling. Its very stiff and almost feels like wood. As stated earlier the original piece was 16.7lbs. It lost 2.3lbs through evaporation, down to 14.4lbs. After trimming, 13.6lbs turned into 12 very nice steaks. UMAI is everything they advertise. Very simple process that requires very little effort and produces a fantastic result. I highly recommend giving it a try.
Thanks for the inspiration, Tony.
The VacMouse looks like a folded piece of Bounce dryer sheets. It is used to act as an air chamber for removing the air. The 1st picture is the VacMouse.
I have chosen 35 days to age since it will end on my Father-in-law's birthday. I will update with pictures as it progresses.
3.5 days into it. 1/10 of the way done. The 4th picture below is the respective photo. The change from the pure white fatcap to the tinged red is apparent & the bond with the drybag seems to be very good. Only 31.5 days to go.....o
7 days in, 4 weeks to go. See the 5th picture below.
15 days in. 3 weeks to go. See the 6th picture below. That brownish / purpleish color is becoming more dominant. The meat is becoming much firmer. In some places, it looks like due to moisture / weight loss the bag is pulling away. However, the bond is still strong throughout. There has been an 8% reduction in weight due to moisture loss, 1.3 lbs. It is now 15.4lbs.
22 days in 13 days to go. See 7th picture below.
28 days in 7 days to go. See the 8th & 9th pictures below. The pressure is on to celebrate father in law birthday this weekend. I may not make it the full 35. The entire piece is a rich brownish / purpleish color & is firm as a piece of wood. The center is still a little squishy. It now weighs 14.8lbs. A 1.9lb or 12% loss in weight from start. Its a beautiful thing!
Its D Day! Day 37! See final picture. I made a concerted effort to minimize waste while trimming. With a sharp knife in hand and a bit of patience, the trimming was not too difficult. The meat is dark, rich and earthy smelling. Its very stiff and almost feels like wood. As stated earlier the original piece was 16.7lbs. It lost 2.3lbs through evaporation, down to 14.4lbs. After trimming, 13.6lbs turned into 12 very nice steaks. UMAI is everything they advertise. Very simple process that requires very little effort and produces a fantastic result. I highly recommend giving it a try.
Thanks for the inspiration, Tony.
I'd probably die if I 1) had to wait that long, and 2) taste that it's actually better! ;D There are people who go 50+ days! 3 weeks is all I can stand!
Hope you don't mind I started a poll for you!! ;D I can pull it down, if you want. lol! For the record, I think you can do it!!
