Removing bag after 10 days? anyone try that

This topic has 2 replies, 2 voices, and was last updated 4 years, 3 months ago by mike seltenrich.

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July 28, 2020 at 1:02 am #3826

mike seltenrich
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So there are some people out there that still think that Umai bags is a form of wet aging…
I know, I know this has been debunked and these are just haters…
But as I was examining my most recent ribeye primal in Umai bag at about 10 days I started thinking..

The crust at this point has formed – its hard on the outside everywhere… If I took the bag off now I think this thing is fine and even if you handled the outside it is so dessicated it wouldn’t start growing randoms stuff very easily…

Now I haven’t tried this…yet… but I’m thinking about it..

So is the true purpose of the Umai bags — to protect the meat when it is still moist and at risk for growing molds, etc until the crust forms on it. This of course is essential in an ‘community’ fridge that possibly drops of other foods, or hands touch the meat — things that would be much less likely to happen in a dedicated dry aging refrigerator.

Thoughts??

July 28, 2020 at 1:25 am #13219

Thea
Keymaster

Mike,
Just saw this reply. Yes, there is persistent link from GoLbSalt in 2012 with some very unscientific information indicating UMAi Dry® is no more than wet aging. It is false.
Several peer-reviewed scientific articles have proven the efficacy and authenticity of UMAi Dry® aged meat. the water vapor transmission rate and oxygen permeability of the UMAi Dry® membrane is very different from oxygen barrier laminated vacuum bags for “wet aging,” preservation of meat.
The barrier UMAi Dry® provides prevents outer contamination through out the process–even after the “bark” has formed. It also prevents cross-contamination (aka smell) from fridge to meat and meat to fridge. If you remover the bag, you will find the meat surface is a great host for mold and bacteria. The smell of the aging meat will also be released into the fridge–and the room.
In commercial operations, a dedicated fridge is essential, as is humidification and dehumidification, ultraviolet lights and an all-in/all-out procedure to reduce potential contamination.
Let us know what you choose to do, and what your results are, okay?

July 28, 2020 at 2:17 am #13220

mike seltenrich
Member

I agree in my experience the Umai bags DOES dry age the meat for sure.

HOWEVER the one thing I have noted is that there is not quite as much nutty/cheesy taste at 45 and 60 days as in dedicated fridge without bag…

Hence my thoughts of removing the bag — I agree that this would very likely result in the meat taking up smells from other items in the fridge and hence my hesitation.

I have also thought about putting some pedicle from a previous dry aged piece INSIDE the bag to seed it with some mold, but haven’t tried that either.. My goal is to get safe molds growing inside the bag..
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Removing bag after 10 days? anyone try that

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