Noobie Here….

[Jeremy]

Hi all,

I’ve been reading up on the forum, looking at YouTube videos and general research on the UMAi bags and what all I need.

So, I bought a small dedicated refrigerator for Beer / Meat Aging. It’s about half the size of a regular one.
I picked up a digital thermometer that does logs / High – Low Temp and High – Low humidity.

I have a Food Safe V3485 vacuum sealer. It’s a stand up style where you just slide in the bag for it to seal.

Will this work properly?

Additional Questions:
What cut of meat should I try first?
What size of bags should I buy first?

[Ron Pratt]

Welcome aboard! In all your reading of the forum I would have hoped you had run across the warning not to use one of those “dorm size”, or beer or wine refrigerators! The problem is they merely make the contents cold and most all don’t even circulate the air. In other words they do not extract the moisture being released from the meat. So while it may be cold, the moisture is still present and can make the meat rot. The best refrigerators to use are modern, frost free units commonly found in kitchens. Even if they are opened and closed several times a day is fine!

As for what meat to start with I suggest a choice grade and not prime! The sub-primal boneless ribeye say 10 to 14 pounds.

I’m sorry if I deflated your plans using that beer refrigerator, but better now than to wake up one morning to the smell of rotted meat.
Ron

[Jeremy]

I’ll take a picture of it but it’s larger than a dorm frig. More like a Apartment Frig.

[Ron Pratt]

size isn’t the matter – if it is frost free then you will be ok.
Ron

[Jeremy]

It’s a GE smr04damaww

https://products.geappliances.com/appliance/gea-specs/SMR04DAMWW

[Jeremy]

Reading owners manual… it has a defrost button.. So, this will not work..

How about my other questions…

[Ron Pratt]

The very first point said it is a “manual defrost”.

Then about your other questions I answered the one about what meat. Then about what size bags to order that really depends on what you plan to age in the future and I can’t answer that one.
Ron

[Thea]

FranknBeans,

UMAi Dry® is specifically designed to work in a modern frost free kitchen refrigerator. Our instructions specifically recommend against using a dorm, wine, beer or other “cooler” type refrigerator as it is not designed to manage the cups and cups of water that the meat will be releasing into the internal environment of the fridge. Fan, desiccant, salt–none of these actually manage the humidity, and the meat will not dry.

UMAi Dry® also specifies that you need a manual lid and latch vacuum sealer. The vertical automated models that FoodSaver is pushing will make the application of UMAi Dry® vary frustrating. These automated models require the rigid laminate oxygen barrier embossed vacuum material that FoodSaver sells. UMAi Dry® is a single layer flexible membrane. It is not a vacuum bag, not rigid and not compatible with the design of these automated models.
If you don’t want to buy another vacuum sealer, you can follow Ballistic BBQ’s guidelines for sealer-free application of UMAi Dry®: umaidry.com/nosealer

Hope this answers the questions.

[Bobby Perez]

Hello, I am new over here and do not know where to start?

[Ron Pratt]

Well sir, why not spend some time reading info to the left of your screen. Also reading posts on this forum.
Ron

[Thea]

Best start with videos! Check out the LEARN HOW: Watch How on umaidry.com
You can also join the Facebook closed group UMAi® Salami, Charcuterie and Dry Aged Steak.
If you have already bought your UMAi Dry® product, there are illustrated instructions inside.
How’s that for a start?

[Bobby Perez]

Thanks

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