The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › New to forum and using umai
January 6, 2019 at 7:33 pm #3304
Been seeing this bag used by various youtuber’s and thought this would be easy. Finally picked up a ribeye/strip loin pack from amazon and a 16.81 lb USDA Prime Boneless Ribeye from Costco and decided to try it out. Using the FoodSaver® V3240 Vacuum Sealing System, i tried to vacuum as best as i can and seal it. I didn’t realize you had to drain the bag before seal so i kind of transferred some juices over. Later drained and wiped the opening well before i sealed. First the 45 degree portion before putting that air strip and sealing again. Had noticed it kind of opens easily so i moved it with care to not open the seal
I had later moved this over to a friends house as he had a 2nd fridge in the garage too that he uses regularly. I have it on a cooling rack, not elevating it as much as some do but its something…
after 3 days
after 9 days. he mentioned its starting to smell like its spoiling. im going over later today to check. any tips? or what am i doing wrong? should i switch bags? double seal? i hope it didn’t go bad. thats like $200 going into trash 🙁January 6, 2019 at 7:42 pm #11947
As long as your friend’s refrigerator is working properly and is a frost free unit OR if not a frost free, but is opened at least daily there should be NO reason to sweat it! As meat ages it takes on an earthy or nutty smell.
RonJanuary 6, 2019 at 7:57 pm #11948
im still gonna go over to check it. just incase it maybe opened up or something. Better to be safe than sorry?
frost free most likely. i dont see frost in fridges besides those big top opening freezer units
is it normal to smell something through the bag?
Its an older ish unit but they use it quite regularly.January 6, 2019 at 8:08 pm #11949
Yes the UMAi Dry bag material is unique in that it allows the moisture and thus smell to penetrate, unlike a plastic bag. I am not being critical, but I wish I had a dollar for every newbie who thinks their meat is going to rot in one or two weeks!
RonJanuary 6, 2019 at 8:25 pm #11950
yeah i know its supposed to allow moisture out while keeping everything out from coming in. no ones an expert on their first try but i can imagine how many people are worried ! ! expensive piece of meat ! ! are there smells i should look out for that may think its going bad?January 6, 2019 at 8:32 pm #11951
Your nose will tell you if it was rotting as it would smell rancid enough to make you gag. Please do not mistake the earthy, nutty smell as being rancid! Please tell me what and how you feel after visiting your buddy this afternoon.
RonJanuary 7, 2019 at 12:01 am #11954
so the verdict was… i think it is ok. the wife was apparently complaining of a “smell” and believed it to be going bad every time they open the fridge (every few hours). wanted me to go over to check it. I put my nose up to the bag and didn’t smell anything. didn’t notice a nutty or earthy smell either lol.. just didnt smell anything XD nothing abnormal at least
some areas are starting to adhere to the bag now. poked around and dont see any mold or anything yet.
so we decided to continue on and see how it goes ! dJanuary 7, 2019 at 12:19 am #11955
Thanks for your reply confirming what I already knew it would be! NO offense meant to any ladies here, but over the years those complaints are not unusual from SWMBO. They “know” as soon as the dry aging has started they “smell” it!!! Can you just imagine those ladies whose husbands want to go commando without the UMAi Dry® bags must think about seeing a raw chunk’o cow sitting there? LOL
RonJanuary 7, 2019 at 1:54 am #11957
lol yeah ive seen tons of videos of those aging rooms with fans and controlled temp environment. was just a bit nervous. thanks ron !February 12, 2019 at 3:54 am #12071
so after 45 days, this is how it ended up
February 12, 2019 at 3:56 am #12072
Looks amazingly deep red and beautifully marbled !!!
16.7 lb down to 12.8 lb after 45 days, down to about 10 lb after trimming
the thing i cant get over is that smell after i opened the bag. it does indeed have a sour-ish smell to it. the center of the meat doesnt, just the edges. it does have a earthy sweet smell behind that but i cant get over the sour-ish smell 🙁 insights?
- The forum ‘Dry Aging Steak with UMAi Dry®’ is closed to new topics and replies.