The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › First Attempt, Prime Rib Eye FINISHED!
March 29, 2012 at 12:32 pm #1388
So I had a shaky start.
Apparently, I didn’t receive my test bags. I guess the packages changed the week I ordered my dry bag starter kit, and extra subprimals.
I am NOT smashing this company at all, and I understand, things just happen.
I received my sub primal package in the mail, and then the snorkel sealer, without aging bags. 🙁
So, I destroyed 2 of my 3 subprimals in the “testing” phase.
I emailed support, and they were GREAT!!! That was the test for me, because if I was left out to “dry” by support, I would have been done with this. But they made things right, and for that, they RULE. You now have a customer for life. There is NOTHING that matters more to me, they a staff that takes care of the customer.
They asked that I post pics, so on to that!
I went to Restaurant Depot, and the boneless rib eyes were on sale. USDA prime set me back 6.70 a lb there. 15 pounds is the size I got.
What I was doing wrong in my failed attempts was the actual seal. I had it set 3-4, and I really needed 5, and to WAIT for the elements to cool before moving the bag. period.
So I got the bag sealed. The snorkel kept getting blocked, and next time, i am going to try the paperclip method.
Day 1 pic. 3/24/12
This next pic is from day 3. 3/27/12
I really hope it is supposed to be that color. My fridge is right at 38, so I guess thats about right.
And today, day 5 3/29/12
I really hope this is the color it is supposed to be. I have a little air gaps on the ends I didn’t have a few days ago, not sure if we are already shrinking or what.
I plan on going 29 days. We shall see…March 29, 2012 at 1:56 pm #5912
Welcome aboard, Doug! Glad to hear it has all worked out for you. Thea and her staff are often time complimented on this forum for their excellent service. Your meat is turning brown as it should so don’t worry! In fact eventually it will look more like this:
As for the small air pockets don’t worry about them, but may I suggest you leave the meat without moving and handling it?
RonMarch 29, 2012 at 2:00 pm #5913
Hey Ron! Thanks for the reply!
I only moved the meat once, on day 4. Other then that it has been untouched.
I think the directions stated to fold over the excess bad, and secure it against the fridge to make sire it was snug. After the plastic bonded, I moved it about 1/2 an inch to the side to get air flow on that right side end.
Other then that, I am not touching the thing.
I have, however, ordered a fan, that will be here today. I will be putting under this puppy, hoping that will help airflow.March 29, 2012 at 6:51 pm #5914Matthew GarciaMember
I too had great difficulty the first time around, mostly my errors vs. Umai’s errors but Thea was fantastic.
I blew away my few primal bags and she had me cut the primal into two pieces and dry age in the smaller roast bags. Worked beautifully.
I too am currently aging a primal Rib Eye USDA Prime, and am on Day 13….. cannot wait to try it out! I am going to go 30 days and then give her a try.March 29, 2012 at 9:01 pm #5915
Ha, yeah, well next time I hope it goes smoother.
I am thinking I need to go to at least 40 days as I have been reading. So I may prolong my Steak Fest. ha
That fridge smells like meat alright, I am glad its the only thing in there.March 29, 2012 at 9:12 pm #5916Matthew GarciaMember
It does indeed get a lot smoother the next time you do it. I really REALLY like the method with turning the bag inside out and then rolling the bag along the length of the primal like a sock.
I also found that if you have someone help you it is really easy. I hold the primal while my missus applies the bag. For the actual suction part I also found that she is helpful by keeping the primal slightly elevated while I work out pockets of hair and or pinch the plastic to keep the snorkel open.
post pics asap please!! 🙂April 3, 2012 at 4:20 pm #5927
9 days in, here is the picture from this morning.
Now, I DID move the meat. Second time in the 9 days. The left side of the bag isnt adhering to the meat. There is some air in there, if you can see. so I am trying to press it against the fridge wall to get it to bond. You can see it better in the day 5 picture a few posts above. Bottom left corner.
Does this matter? Am I in trouble? Is there another way to do this?
Picture, its looking nice.April 3, 2012 at 4:28 pm #5928Andy StarvaskiMember
I’ve never had a “perfect” bond between my dry bag and subprimal but so far after doing at least a dozen or so roasts (just finshed a 42 day rib eye) , I’ve never had a problem with the meat spoiling.
from looking at the pictures, I think you’re in good shape and I wouldn’t worry about the corner. It looks like the meat is drying fine. B)April 3, 2012 at 4:49 pm #5929BarryMember
It is looking good. The worst part is the wait!April 3, 2012 at 7:29 pm #5933
just to echo the other opinions – you’ll be fine!April 4, 2012 at 3:11 am #5936Scott MarkMember
Andy wrote:quote :
The most perfect bonds that I’ve had have been for Top Sirloin, because they fit into my chamber sealer and I do get a _perfect_ bond.
HOWEVER – one of those perfect bonds was a raging success, and the other had some kind of spoilage problem and I had to toss the whole thing. Meaning that a perfect bond isn’t necessarily going to solve all the problems.April 4, 2012 at 12:59 pm #5938
How does one detect spoilage? Smell alone?April 4, 2012 at 1:14 pm #5939Scott MarkMember
badwolf wrote:quote :
In this case, smell was all that was needed.
Spoilage is a tricky issue. I’ve passed the Food Safety certificate, and I’d say that what is required in the food business is not necessarily what is required at home.
There are many food authors, and at the moment I’m thinking Michael Ruhlman, who say “If it doesn’t smell bad, go ahead and eat it”. Just yesterday (April 3) I pulled a package out of the fridge that was dated January 17. It was some chicken we had cooked sous-vide and the leftovers were vacuum packed with a strong chamber sealer.
I opened the package and it smelled like chicken. MILDLY. But like chicken. Not like any spoilage.
I’m torn between the sous-vide recipes for home that say “store for up to three weeks in the fridge” and the professional ones that say “store for up to two days”. Probably this has to do with “acceptable risk” and litigation in America.
We’re currently in a medical take-no-risks situation, so I pitched it. But otherwise I would not have been scared to eat this meat that was cooked and then packaged 10 weeks ago.
Getting back to your question — left alone, unfettered, for several weeks, I’d expect the smell to be a good indication of spoilage. I’d expect the spoilage to have a good chance to build up the smells that we humans can detect. In this case it wasn’t gasses. The bag didn’t swell like a balloon. But while trimming and cutting there was no denying that something went wrong.
For me, yes, smell alone at this point. It’d be great if somebody made a test strip, but nobody has.April 4, 2012 at 1:47 pm #5940
I don’t think many of us here can top toasty’s thorough and professional reply, but may I just add one thing? You have already told us this is your first attempt at aging and I can tell you are already apprehensive which makes you overly cautious. Not that that is a bad thing, but your nose/experience has no comparison to recall. You should be aware that the exterior of an aged sub primal will have an earthy – but not musty smell to it. OTOH once trimmed the meat will no longer have that same smell – at least not as heavy.
RonApril 4, 2012 at 1:50 pm #5941
Thanks for preanswering my next question, which would have been….
Should the meat inside, after trimming, smell like a normal steak?
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