BedouinBob
New member
For all of us without a vacuum seal, what do you use for wrapping your meat for dry aging? Or is this one of those "suck it up and buy a vacuum machine" deals?
What do you wrap in?
- Thread starter BedouinBob
- Start date
DivotMaker
New member
Suck it up and buy a vacuum sealer. lol. 
Seriously, there isn't a better investment for our hobby - I'd be lost without one!
To answer your question about dry-aging: You can dry-age with the meat unwrapped, or wrapped in a few layers of cheese cloth. I have done it both ways, but now only use the UMAi dry age bags; they are incredible! They even have a kit that includes a vacuum sealer!
Check out all of our posts here on the dry age bags, and go to www.drybagsteak.com to learn a lot about the process. The advantage to the bags (unless you have a very controlled dry aging setup) is that they are like Gore-Tex for meat; they allow the moisture to escape, but bacteria can't get it. They work really well.
Seriously, there isn't a better investment for our hobby - I'd be lost without one!To answer your question about dry-aging: You can dry-age with the meat unwrapped, or wrapped in a few layers of cheese cloth. I have done it both ways, but now only use the UMAi dry age bags; they are incredible! They even have a kit that includes a vacuum sealer!
Check out all of our posts here on the dry age bags, and go to www.drybagsteak.com to learn a lot about the process. The advantage to the bags (unless you have a very controlled dry aging setup) is that they are like Gore-Tex for meat; they allow the moisture to escape, but bacteria can't get it. They work really well.
Pork Belly
Moderator
You can do it without the sealer, http://www.youtube.com/watch?v=E97xZjDJ4lQ
Alton Brown demonstrated a similar method on his show using two Rubbermaid containers, one as a base and one as a lid. He placed a rack in the bottom and had holes drilled all over to allow airflow. Alton was recommending that method to enhance a beef roast over a few weeks but you could go longer. This guy with the salt pans seems to have a good method. I believe you could get by with kosher salt instead of sea.
Alton Brown demonstrated a similar method on his show using two Rubbermaid containers, one as a base and one as a lid. He placed a rack in the bottom and had holes drilled all over to allow airflow. Alton was recommending that method to enhance a beef roast over a few weeks but you could go longer. This guy with the salt pans seems to have a good method. I believe you could get by with kosher salt instead of sea.
mnsmoker
New member
I couldn't resist this one having done a 28 day a 30 and a 35 day; get the vacuum sealer and the umai bags they make this nearly a fool proof method for dry aging beef, you just need a fridge capable of holding a consistent 34 degrees for a month or better..........and a couple hundred bucks for the meat......ugh!!!!
DivotMaker
New member
mnsmoker said:
Ain't THAT the truth! Crazy...
BedouinBob
New member
Thanks guys. I will have to give it a shot for Christmas roast. OK Tony I will suck it up. Bummer though, my birthday is in January. Is there something like Thanksgiving presents?? ;D
DivotMaker
New member
BedouinBob said:
Happy Fall Equinox, Bob! September 23rd! Nothing says "welcome to Fall" like a new vacuum sealer! 8)
BedouinBob
New member
Great idea Tony! Any suggestions on make model? I don't have much experience in this area.
DivotMaker
New member
Bob, check out the "Gadgets and Gizmos" section - lots of great reviews in there. I have a FoodSaver Professional III, but they don't make it anymore. If I needed to replace it, I would look at the Ary VacMaster Pro 260.
BedouinBob
New member
Thanks Tony. 
