UMAi dry bag Ribeye- dry aged 45 days Final <Pic heavy>

Discussion in 'Curing' started by browneyesvictim, Mar 6, 2017.

  1. browneyesvictim

    browneyesvictim Smoking Fanatic ★ Lifetime Premier ★

    16.6 lbs. of boneless Angus choice ribeye. Here it is going in the drybag. I learned 2 things:

    1. My vac sealer sucks! Not in a good way,

    2. Drain more liquid out of the original bag. it needs to be dry! The liquid will just soak the vacmouse strip.

    Im aiming for 45 days.

    Last edited: Apr 20, 2017
  2. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    How long do you plan to age? 
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks like a good start.

    The last ribeye I aged I just set it in the fridge on a drying rack uncovered for 40 days.

    No bag or anything special. Just a regular two door fridge.

    Best steaks I've ever had!

    It's hard to go back to a regular steak after having a dry aged one.

  4. browneyesvictim

    browneyesvictim Smoking Fanatic ★ Lifetime Premier ★

    45 days is my target. Lets see if I can last that long! Went in on 3/4/17. Sitting on a rack in a spare fridge at 38'. This is my beer fridge, so the door gets opened regularly. [​IMG]  

    Al- I saw your post and was encouraged! Lets see how this UMAI bag does. However, I didn't get a very good bond with the bag to the meat. I didn't get the greatest vacuum to draw itself on it. But I'm going to let it ride....

    I will post progress pics.
  5. sea2ski

    sea2ski Newbie

    I have dry aged several times.  Is this your first?  Have you had 45 day before?

    If you have done this before and you have gone 45 days, then you know what you are in for!  Kudos to you, because many will not even try it!

    If not, I suggest going a bit shorter, like 30 days. Then take a couple steaks off, and cook them, and freeze one. Place the meat back on the rack and take a few off a few days later and repeat. Take note of the texture and do the same. Then again a few days later..... same thing.  When you get to the end, take the first one you froze, thaw, cook and compare side by side to the others and decide where your "sweet spot" is.

    My favorite is 32-34 days. 45 is too dry for me. I have gone as long as 80.  No thank you....

    If you like dry age - you should try dry aged pork roast. Out Of This World!!!!
  6. mneeley490

    mneeley490 Master of the Pit OTBS Member

  7. browneyesvictim

    browneyesvictim Smoking Fanatic ★ Lifetime Premier ★

    I haven't dry aged beef myself like this before, but have been around it and tasted its glory! I have dry aged some venison before, and I REALLY liked the results.

    I would go 30+/- days for most other sub-primals as they are tipically smaller and less fat marbeling. UMAi suggests going at least 30 days up to 50 days with this cut. Here is a 50 day Cowboy

    Yes. It will be pretty dry at 45. I may decide to dig into it before that- at least 30 and no more than 45, but. 80 is just crazy!

    I like your trial method., but would end up cooking all the steaks at once so you could compare them? 

    I would love to try dry aging a pork roast! I gotta pump the brakes a bit though... one at a time for me, so I cant get too excited. I already have belly bacon and Canadian bacon (loin) curing in the fridge too at the moment. What cut of pork roast would you suggest?
  8. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    A good comparison would have been, cutting the roast in half and aging one in the bag and one without. As the video said, dry aging has been done for millennials.

    Seems the use of the bag would be a cross between wet aging and dry aging. Wet aging will tenderize the meat, but the flavor does not improve over time do to the lack of free flowing air. True dry aging will both tenderize and improve the flavor over time. Dry aging improves flavor by concentrating the compounds responsible for flavor when moisture is lost over time. From a flavor standpoint, moisture loss is a positive.

    From what one can see, your roast has good marbling, which is essential in producing a juicy steak. If you do another, ask for one with a good fatcap. A roast with a good fatcap will require less trimming in the end.

    I have my dry aging cooking methods narrowed down to two methods, salt crusting and souse vide, examples follow.

    Keep up your good work and enjoy your roast. I am quite certain it will be good.

  9. sea2ski

    sea2ski Newbie

    @browneyesvictim. I realize I did not make myself clear about cutting one steak off and freezing it. What I wanted to state is that if you cut off one extra steak and froze that one, you could cut however many others you wanted at that time and eat those. So for example: you have one other person in your house. Cut off three steaks, cook and eat 2 and freeze one. Then a week or so later, do it again. Then so many days /weeks do again. So you could do 30 day, 40 day and 50 day aged using only 9 steaks. And for the last cook, you get a 30,40, and 50 day steak all at once. The difference is dramatic. You can really dial in what you like doing it this way.

    As for the pork, I used a high quality bone-in rib end pork loin roast. Cooked at 225F and reverse seared. Pulled at 137F and a short rest. One of the best pork meals I have ever had.
    I will let the pictures do the talking:

    Try it. You will not be sorry.
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Is it done yet????

    A good quality vacuum packer is day and night difference. The VacMaster line is great. I know of two commercial operations that use them for packing fresh filleted fish at the coast.

    My Pro 380 is a joy to use. I had an original food saver that I purchased i when I was 14, that was 1980 something. It worked great. Up until about 6 years ago. Then it died. I was gifted a new one and it sucked. It would overheat every three to four bags and had to cool down. I suffered with it for a couple years then made the move. Glad I did. I couldn't justify a chamber unit as I pack things that won't fit. I may buy one though that darn Nepas almost has me talked into one...
  11. browneyesvictim

    browneyesvictim Smoking Fanatic ★ Lifetime Premier ★

    1 week

  12. browneyesvictim

    browneyesvictim Smoking Fanatic ★ Lifetime Premier ★

    2 weeks- Looking better!

    Those are a Canadian (loin back) Bacons (ham) in the stockinettes drying for a few days before going in the smoker.
  13. browneyesvictim

    browneyesvictim Smoking Fanatic ★ Lifetime Premier ★

    3-1/2 weeks. This Saturday will mark 28 days. Due to a pressing family emergency of sorts, I sort of have a conundrum whether to stop at 30 days.

  14. browneyesvictim

    browneyesvictim Smoking Fanatic ★ Lifetime Premier ★

    At 28 days It weighs 14.74 lbs. So that's only 11% weight loss so far. I was expecting it to be more (less). Everything looks good with no off smells. I'm going to let it keep going as it is. I'm thinking I should get it at least under 12 lbs. I would hit the 30% weight loss 11.62 lbs.

    So the question for you dry aging experts: Is the percentage of weight loss a phantom number and age is more important or vice-versa?
  15. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Although not an expert, of course age is important when dry curing. The weight loss, when dry curing, can closely be predicted. As you are not actually dry curing the weight loss may not be comparable. 

  16. browneyesvictim

    browneyesvictim Smoking Fanatic ★ Lifetime Premier ★

    39 Days

    45 days

    Ending weight just shy of 14 lbs, The batteries in my digital scales went dead, so I had to break out ol' trusty rusty!

    Here is the bottom side out of the bag. There is no bad smells at all or any visible mold. Just darker.

    Trimming. When I do this again, I think I will trim off the in-between the rib bone meat before-hand to make this flat and easier to trim. I can use that trim before, but now that was all waste.

    I really didn't need to trim off very much. Just the hard darker outer surface. More like shaving it than trimming it. Just getting around the uneven surface where the ribs were was the most tedious/

    Sliced shots.

    Ended up with 12 steaks each 1-1/2" thick.

    2 lbs of trim total after subtracting the weight of the bowl.

    And thank you to Lisa Bilotta @  and Dirtsailor for the VacMaster Pro 380 recommendation, I am LOVING my new sealer! This thing is so FAST and POWERFUL! 

    So now.... for the final taste test, that will be forthcoming. As badly as I wanted to enjoy one of these yesterday, I already had some SL ribs planned that were going that turned out really good too! (Al's never fail method) braised in hippie juice! Stand by for a plated shot of steak. I think I will do a simple scant salt, pepper and garlic over lump oak charcoal with Kiawe chunks. ...or possibly Sous Vide for a couple hours at 135' and pan sear or torch.... hmmm...
    Last edited: Apr 20, 2017
    dabigbozman and myownidaho like this.
  17. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Oh,  baby, baby!  [​IMG]
  18. myownidaho

    myownidaho Master of the Pit SMF Premier Member

    Looks great! I'm now sure where I'm going to find the room, but I have got to dry age some meat.
  19. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looking great! Can't beat the 380...

    My bresola is ready to put in the UMAi tonight.then another long wait!
    Last edited: Apr 20, 2017
  20. browneyesvictim

    browneyesvictim Smoking Fanatic ★ Lifetime Premier ★

    In the water bath with my home made SV controller.
    Last edited: Apr 21, 2017

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