The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Just getting started, need some tips from you guys
April 10, 2013 at 9:10 am #1592
Hey guys my name is Adam and I recently went to Cattlemens for dinner and I noticed a dry aging machine in the lobby.
I told my girlfriend it would be cool to have one of those but I can’t find any online or anywhere else.
I found the dry bag steak web site and decided it would be a great thing to try out.
My goal is to buy a strip loin, maybe around a 3-5 lb. size and do a 28 day dry age.
I will also get the bags sold on this site. My friend already has the food saver vacuum and said I can borrow it.
I also have a mini fridge that I was going to dial in at around 35 degrees for best results.
My question is, when I buy my strip loin, it will have a “best by”, or “use before” date on the package.
Do I need to somehow factor this date into my 28 day aging process? Can I just pop the loin out of the plastic and throw it right into my dry age steak bags, and go the whole 28 days?
I really want to try and do this on my own, any input would be great from you guys
Thanks for your timeApril 10, 2013 at 10:55 am #6900Dr. Frederick HowardMember
Welcome to the site. I’m sure that you will find this site very informative. The first thing that I would recommend before starting the process is view the “How To” section and read the instructions and watch the video. One time through will not be enough. While I am far from an expert and I favor Rib Eye and Sirloin, I think you first piece may be a little small as you will lose between 18% and 22% of the weight, leaving you with about 4 steaks. What if the steaks turn out magnificent (they will), will 4 steaks do it? As I’ve stated, I’m far from being an expert, but Ron our Moderator-in Chief will give you a much better orientation to the site. I just happened to be online so I responded. Good Luck in your endeavor.
DocApril 10, 2013 at 6:35 pm #6901
Adam, a hearty welcome to our forum! I was already getting my beauty rest by the time you posted last night but Doc has already given you some good advice. That is a pretty small piece of meat to begin with. The strip loins I age typically weight in at 10 to 12 pounds. As for time frame as long as the meat is still sealed in the cryovac bag from the packing house the meat is wet aging. While that period of time will start the tenderizing it does not count as part of the dry aging time. In a very simplest term think of dry aging as the period that the meat is releasing the tastless water within something that it can do in the DrybagSteak product, but can not do in the hard plastic cryovac. As Doc suggested please take the time to read the threads as much-o valuable advice has been shared here already which can bring you up to speed much quicker. I don’t mean don’t ask questions, but this forum is packed with hands on advice and experiences. One last question of you though…tell us more about that small refrigerator. If it is one of those small dorm-size units those typically do not have proper ventilation to dispense with the moisture being expelled from aging meat. The bottom shelf of your kitchen refrig is a much better spot. RonApril 10, 2013 at 10:32 pm #6902
Thanks for your input guys. Yes, doc I do agree that my loin size is rather small and I will most likely be taking your advice and picking up a much larger one. 10 lbs+. I didn’t realize how much weight the steak will lose through the dry aging process.
I now understand the wet aging/ dry aging difference and your answer was very helpful.
Further on, doc, you asked about my mini fridge. Yes it is one of those dorm size ones, and I agree about it not having enough ventilation. When I mentioned using it, I was concerned about keeping the temp at a steady level.
It seems it would be easier to keep it at 35 deg, although, if I don’t have proper ventilation then I guess it defeats the purpose.
If you say it’s ok to put in my regular fridge then I will do that.
Will my aging process be messed up by opening the fridge on a regular basis?
Grabbing a beer, waters, tonight’s dinner?
My next step will be to dial it in and get it at a steady 35 deg.
You guys have been very helpful.April 10, 2013 at 10:43 pm #6903
Adam, actually using your kitchen refrig that does get opened and closed on a regular basis is more suited and ideal! Reason is that helps turn over the air present and causes the compressor to cycle more often than a sealed tight never opened refrig! Stagnant air can lead to mold issues! Hopefully you have already read that the aging meat in the Drybag should be placed on a wire rack and not on a solid surface for sake of 360° air circulation. RonMay 10, 2013 at 5:27 am #6988
Ok gang I got a 13 lb strip loin last week and we couldn’t help but cut a couple steaks off it and throw it on the smoker before it hit the dry bag. They turned out awesome. So now I have about a 12 lb strip loin in the fridge. It’s been in for about a week now. I got it fat cap up and everything looks good. Do I need to flip it?May 10, 2013 at 5:55 am #6989
Adam, personally I say leave it alone!!! Moving it when there is no need to only raises a risk of tearing the bag. I realize my opinion runs contrary to The Boss, but since you already placed it fat side up it will be fine and no DrybagSteak police will stop by to check! 😉
RonMay 28, 2013 at 3:56 am #7060May 28, 2013 at 3:59 am #7061
Adam, that is looking mighty fine! RonMay 28, 2013 at 4:01 am #7062
Thanks Ron, we just cut it up and I’m trying to upload pics to the site but it just gives the link and no actual photo. Help?May 28, 2013 at 4:09 am #7063May 28, 2013 at 4:32 am #7064Dr. Frederick HowardMember
One good looking hunk of cow! Two suggestions -one regarding posting pictures. I couldn’t tell by your link, but if you use the link “that starts with (IMG) http:…..etc.”, then post to your text, then preview to make sure that it worked. If not, simply cancel the message.
Next, although its already done, it has been recommended that you first cut the steaks and then trim around each piece. This way you lessen the opportunity to cut and trim away some of your precious meat. After all, you’ve paid a near princely sum for the meat and waited patiently for the results. A few more minutes spent trimming just adds to your eating pleasure.
DocMay 28, 2013 at 4:46 am #7065May 28, 2013 at 8:59 am #7068
Ok we didn’t actually use the crocodile Dundee knife to carve the steak, that was just for jokes.
The steaks turned out awesome, I want to give a big thanks to Doc and Ron for all their help and input.
I wish you guys could have been there to share a New York with me.May 28, 2013 at 9:20 am #7069
- The forum ‘Dry Aging Steak with UMAi Dry®’ is closed to new topics and replies.