The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Welcome New Users! › Welcome to the Forum! › Hi From Ontario, Canada – 2 Questions
- This topic has 7 replies, 5 voices, and was last updated 9 years, 5 months ago by Dr. Frederick Howard.
December 19, 2013 at 9:52 pm #1803
I came here to start educating myself to some of the tips and suggestions regarding the UMAi bag usages. Just ordered my first kits and now anxiously awaiting their arrival!
I own a business full of lots of great equipment like #32 sized grinders, chamber sealers, etc and have a steady supply of different meats that I’m looking to experiment with for personal use. Eg I have duck quite often and saw the post regarding duck proscuitto.
I was curious if I need the mouse paper with the use of a chamber sealer. I’m assuming that the answer is ‘no’ based on how a chamber sealer works versus a typical vacuum sealer (a chamber sealer basically to my understanding creates a vacuum around the bag itself then seals versus a foodsaver type that draws air from inside the bag. LOL it’s not for the home kitchen as it’s a 3-phase beast. I’d love to know prior to risk of wasting a bag on my first seals.
Second, I was curious if it’s possible to dry cure a hanger steak. I’m sure that I could do a 28-35 day dry age (which I plan to do), but what about a dry cure on one like done with a round? Or is the grain of the beef all wrong for such a cure? I get lots of these cuts sent my way and always looking for different ways to use them. For anyone unfamiliar with a hanger steak, it’s also referred to as a butchers steak/bistro steak/or Onglet in France. Only one (splits into 2 steaks when trimmed) per beef so not very common to be found – but still very cheap – but quite flavourful so I’m thinking a 28 day age on these will really make the flavours pop.
Finally, when dry aging a steak, the hangers are relatively ‘small’ about 2-3″ wide, and maybe 6-8″ long. Should I dry age one per bag, or do I put multiple pieces in one bag and seal?
Sorry for the newbie questions, just very excited to get going.
Regards.December 19, 2013 at 10:43 pm #7615Ron PrattMember
Welcome to the forum, Dave! I have called for the Calvary to assist answering about the chamber sealer. OTOH about the hanger steak which down here is more commonly called a tri-tip I too love that tasty piece of beef. I have never aged one though simply because it is small and odd shaped so the loss due to trimming will be greater on a percentage basis. Try it and see is, but I enjoy my trt-tips as is. RonDecember 20, 2013 at 12:28 am #7616
Hey, thanks so much for the welcome and advice Ron! Very much appreciated. I’m anxious to get going, but I suppose the wait gives me lots of time to read up and educate myself in advance.
I think there might be a difference between the hanger and the tri-tip. I’ve had tri tip before, and the hanger once trimmed of the grisle that separates the two halves looks like a small chateaubriand type piece. It has to be served rare/medium rare or gets tough. From what I’ve read, it comes from the pectoral area versus the bottom of the sirloin. If you get a chance, give it a try! It’s a tough cut to find sometimes, but it has a very different taste from most other cuts I’ve tried. I read that it may be due to it’s close proximity to the kidneys. In any event, it’s one of my favourite cuts considering how cheap it is (like Flank used to be before it became popular). You can have a peak at it in this link:
This pic gives a bit of a scale idea.
The ones I get are from grass fed black angus and are quite big so if I don’t need to trim after it’s been dry aged think it may be doable… I’ll definitely share my results once I’ve had a go at it.
Thanks again! Really love reading the posts and experiences here.
DaveDecember 20, 2013 at 7:39 am #7617JimMember
We can’t really speak to aging a hanger steak, because we don’t have any experience with it. We have some commercial processors taking about doing it. However we can definitely say that you do not need the VacMouse adapter if you are going to use the chamber sealer to seal UMAi Dry.December 20, 2013 at 8:57 am #7619Dr. Frederick HowardMember
And welcome to the forum where we all share and learn from one another. I’ve included a link to a previous thread. Hope this helps.
DocDecember 21, 2013 at 9:26 pm #7626
Thanks re Chamber sealer! Much appreciated!
And thanks for the link re Tri Tip! Like the Calgary poster, not a lot of them around here available. But I’ll definitely use it as a guide to process my Hangers and share how it turns out. Thanks, Doc!December 22, 2013 at 12:34 pm #7629LLOYD A CUPICCIAMember
I can see dry aging a TRI TIP but not a hangar aka skirt which I believes from the diaphragm. After 28 days of dry aging a hangar you would end up trimming so much there would be nothing left. hangars/skirt steaks have so much flavor I don’t think Dry aging is necessary.
I love dry aging big prime subprimal cuts.December 23, 2013 at 4:33 am #7631Dr. Frederick HowardMember
After looking at the picture that you posted, maybe this link will shed additional light. A thin piece like the hangar might be best treated like a tenderloin – a short time to deepen the beef taste without the trimming loss.
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