The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › First time user, first time success? 6 week aged
- This topic has 21 replies, 8 voices, and was last updated 11 years, 6 months ago by
Jeff.
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September 14, 2013 at 6:37 am #1706
Jeff
MemberSeptember 14, 2013 at 8:21 am #7302Ron Pratt
MemberSeptember 17, 2013 at 5:28 am #7309Chris Penning
MemberSeptember 18, 2013 at 4:13 am #7310Jeff
MemberSeptember 18, 2013 at 7:53 am #7311Thea
KeymasterSeptember 28, 2013 at 11:19 pm #7347Jeff
MemberOctober 2, 2013 at 11:22 am #7355Rob Babcock
MemberNovember 10, 2013 at 10:25 pm #7430Jeff
MemberWell, it’s been 6-weeks and here’s what I have to show for it:

Some nice 42-day aged ribeye steaks this time. Purchased the subprimal at Costco – USDA Choice. The steaks came out with a nice mahogany red color and pleasant earthy smell. I prefer ribeyes more than NY strip steaks so I found these tastier than the NY steaks I did 6 weeks ago.The subprimal didn’t have much fat-cap on top so when carving off the dried jerky portion, I lost more red-meat than I wanted to.
I used the “pantyhose method” this time and got a nice bond throughout the meat, even in the “valleys” on ribbed side. Took the pantyhose off after 5 days.
I vaccum-bagged the steaks I didn’t eat that night (the photo only shows a portion of the steaks produced by the subprimal). My little Foodsaver got one hell of a work out.
March 30, 2014 at 5:18 am #8035Jeff
MemberJust did another! 49-day rib eye (from Costco)
I used the “pantyhose method” again to ensure a good bond. Took it off after 5 days.

Just BBQ a few steaks just now.
March 30, 2014 at 7:10 am #8036Randy Haarsma
MemberWow that looks awesome , I have a ribeye loin in the fridge going on 14 days, hopefully I can hold out the 45-60 days
LTS
March 30, 2014 at 7:10 am #8037Ron Pratt
MemberJeff – THOSE are BEAUTIES!!! Let’s compare calendars to see when I can visit you to help confirm they are ok for human consumption! hehehe
RonApril 2, 2014 at 12:38 am #8042Garth Leader
MemberWhat is the panty hose method?
April 2, 2014 at 12:39 am #8043Garth Leader
MemberWhat is the panyhose method?
April 2, 2014 at 5:25 am #8044Jeff
MemberI saw on youtube (and also read on this forum) a method where after vacuum sealing the meat in the drybag, you put the steak into a woman’s pantyhose.
The thought being that the slight elastic properties of the panthose keeps a gentle pressure to ensure a good bond between the bag and meat.
Some meat, especially ribeye has ‘valleys’ and it’s sometimes hard to get the bag to maintain good contact in those parts. The pantyhose helps maintain the contact (for the first few days) until the bag forms a good bond.
I’m not really sure it helps, though it looks like it does. But I’m also not sure how important it is to have the bag maintain contact in those valleys since it has good bond elsewhere else (cuz you will never have 100% contact anyways). I think it mainly gives us reassurance of good contact so we sleep well at night 🙂
April 2, 2014 at 7:20 am #8045Ron Pratt
MemberThanks for the reply, Jeff – I didn’t want to jump in on that question directed to you, but as you said we have posted that hint here many times! The panty hose just needs to be a clean piece of the leg portion. Thigh for a larger sub-primal and calf for a smaller one. It is an easy alternative to “butchers’ netting” which used to be readily available at butcher shops. Just don’t leave it on more than say 4 or 5 days as you don’t really want the hose and the UMAi bag to bond. OK? Ron
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