The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › First time dry age steak.
- This topic has 5 replies, 2 voices, and was last updated 8 years, 12 months ago by Ron Pratt.
June 14, 2014 at 1:20 am #2037
Hello everyone, Received my Umai drybag starter kit. Used it to dry a 14 lbs. New York Loin.
Everything went good but when the Foodsaver 2460 vacuums the air out, using the Vacuum Mouse, the bag wants to close together at the opening behind the vac. Mouse. Tried to pull apart, helped some, but in all it sealed pretty good and is now in refrigerator waiting on 28 days or do to pass. Frig. is at 34 degrees. Why doesn’t Umai drybag make bags with the open end of bag like Foodsaver bags, just 3″ inches are so. Thanks.June 14, 2014 at 1:35 am #8320
Welcome aboard, Steve. I’m not quite sure I follow what you said happened that it sealed behind the VM. The seal is supposed to be made across the VM. Did you have it pushed in too far? Can you post a picture?
Also, Im not following what you are asking when you posted “Why doesn’t Umai drybag make bags with the open end of bag like Foodsaver bags, just 3″ inches are so.” Maybe your sentence got chopped off…Are you asking if they offer a continuous roll? The bags are offered in various sizes to handle various cuts of sub-primals thus eliminating the need for the consumer to seal one end.
RonJune 14, 2014 at 2:37 am #8323
Thanks for the note and help. No the bag sealed fine across the vac mouse and bag, the part that closed together was the drybag
between the vac mouse inside edge and the piece of meat. I had about 3″ – 4″ of bag between vac and meat. And the question about the bag type: A regular Drybag with just the opening of the bag should have channels like the Foodsaver Bags have the rougher bag that way you would not have to use a vac mouse. But the drybags work ok, that would just make it easier to get a tight seal.
Thanks again.June 14, 2014 at 2:56 am #8324
The Food Saver bag material is a patented product that has those minute ridges which permit the air to be extracted. Food Saver bags are heavier gauge and purposefully permit the vacuum, but also seal out air and seals in moisture etc. The UMAi bag material is thinner and it breathes which is why it works for aging meat. The tasteless water in the meat penetrates as it escapes the UMAi material as it dries and ages. That is why you can not dry age meat in a FoodSaver bag – even if you tried that would be wet aging and the tasteless water would still be present. RonJune 14, 2014 at 3:44 am #8326
I put my Drybag meat in refrigerator, fat cap side up. Do I have to turn it over during it’s drying time are just leave it on the rack for the whole time?
This is my last question for today!!! Thanks again for the help.June 14, 2014 at 4:02 am #8327
Either way is fine – some people will turn it after several days – I personally do not turn mine nor take it off the rack to inspect it…why? Why chance disturbing the bond between the meat and the bag nor risk puncturing the UMAi bag or even tearing it! With your strip loin you will see there are peaks and valleys where the bones were removed – with the fat cap on top you won’t see those, but fat cap down then as the meat ages and shrinks it may appear to pull away from the bag and that is normal, but sometimes people get concerns. My advice is leave it as you have it now and don’t disturb it! Ron
- The forum ‘Dry Aging Steak with UMAi Dry®’ is closed to new topics and replies.