How Long to Form a Bark

This topic has 5 replies, 2 voices, and was last updated 11 years, 10 months ago by Paul Kane.

Viewing 6 posts - 1 through 6 (of 6 total)

Author

Posts
May 9, 2014 at 4:43 am #1944

Paul Kane
Member

First attempt at dry aging. I’ve got a 10 lb sirloin strip in the fridge. I think I’m in good shape but I was curious about how long it takes to form the initial bark? I’m only four days in and it still looks fairly fresh.

I’ll try to post pictures if this works out.

Thanks!

May 9, 2014 at 5:56 am #8146

Ron Pratt
Member

Welcome aboard, Paul! 4 days is way too early to expect any significant color change. By chance did you take an initial picture to compare? Bark is a very subtle change. How long do you plan to age it? With sirloins I have gone 45 days as the shortest and to date 60 days the longest. There have been several posts about sirloin aging here so you might want to look back. One major suggestion I will make now is before the bark does start to mute the grain direction of that meat you should take a permanent marker and draw lines on the outside of the UMAi bag denoting the two distinct pieces that make a sirloin what it is. Then after aging you will have an idea how to separate the two sections. Believe it or not a sirloin is 2 pieces with perpendicular grain. Steaking it out across the grain with both pieces will be better than cross grain in one and along the grain with the other! Again…welcome aboard! Ron

May 9, 2014 at 4:47 pm #8147

Paul Kane
Member

Thanks Ron. I have a couple of pictures that I’ll try to post once I figure it out the best way to post pictures. I plan on going 28 days. This isn’t the whole sirloin, just the strip (I think). As I said, I think I’m in good shape. Read through all the advice and it was extremely helpful.

I, like you, used a Foodsaver 1050. Ran through a couple of practice trials. Found that when I moved the setting to 5 I just melted through the bag.

Thanks again!

July 6, 2014 at 1:36 am #8416

Paul Kane
Member

Well I let it go 28 days. My son was moving and he really enjoys his steak so I broke it open.

Didn’t have a scale to check the weight loss but I will next time. Out of the bag and ready for trimming.

Trimmed and ready to slice.

Ended up with nine nice steaks and a chef’s treat (even if there are only six here)!

Need to start another one ASAP! Thanks for all the useful information contained on this forum!!

July 6, 2014 at 1:40 am #8417

Ron Pratt
Member

A+ for you, Paul! Now it was worth the wait wasn’t it? Ron

July 6, 2014 at 1:50 am #8418

Paul Kane
Member

Thanks Ron, I really couldn’t believe how easy it was. I purchased a kit last year but never got around to using it. I forgot where I put it so I ordered another one. Found the original kit (less the package of Vac Mouses). End result is that I now have lots of bags but I’ll need to get more VacMice (?) I guess. Family was skeptical but I got the green light!

Thanks for discussing this on the Original Forum!! That’s how I found out about it.
Author

Posts

Viewing 6 posts - 1 through 6 (of 6 total)

The forum ‘Dry Aging Steak with UMAi Dry®’ is closed to new topics and replies.

How Long to Form a Bark

Want to become a distributor?

Privacy Preferences