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Old 01-03-2020, 04:35 PM   #1
bird_dog0347
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Default Dry Age at home, using Umai Dry bags

So I've been wanting to do my own dry aged steaks at home but I'm not going to commit to buying a fridge for it or anything like that, and after lots of research I've decided to try the Umai Dry bag (membrane) system. Basically it allows moisture to escape without letting harmful bacteria back in. The other day at Kroger I saw a whole black Angus choice tenderloin for $47 so I bought two of them. Last night I cut some up and made steaks, and vacuum sealed the rest of the steaks and froze them... and today I've put the other tenderloin into the membrane and put it in the fridge, shooting for valentines day or so to pull it out and trim it up. I'm also going to get a rib-eye sub primal and do that one too.


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Old 01-03-2020, 05:39 PM   #2
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I’ve never used them, but I hear to make 100% certain you got a good seal on that bag.

What do you plan to do with the pellicle?
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Old 01-03-2020, 05:43 PM   #3
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Iíve never used them, but I hear to make 100% certain you got a good seal on that bag.

What do you plan to do with the pellicle?
Double/triple seal is the trick, and it looks like I've got two really good seals on this one.

For now I plan to toss it... I have access to a nice grinder but it's a PITA unless you plan to make a bunch of meat/sausage. My family usually gets together once a year to make ~200# of Italian Sausage from scratch with it, maybe I can save some for then and use it when we already have it out.
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Old 01-04-2020, 06:27 PM   #4
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Double/triple seal is the trick, and it looks like I've got two really good seals on this one.

For now I plan to toss it... I have access to a nice grinder but it's a PITA unless you plan to make a bunch of meat/sausage. My family usually gets together once a year to make ~200# of Italian Sausage from scratch with it, maybe I can save some for then and use it when we already have it out.
Lots of people mix it 50/50 with fresh meat for hamburger. If you donít want to grind, you can render it down in to tallow and cook with it.
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Old 01-04-2020, 08:40 PM   #5
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I picked up a 19# prime brisket as well as a 17# choice boneless ribeye sub-primal today and started them, shooting for early to mid February to cut up the steaks and smoke the brisket.
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