Pot roasts, London broilers and similar cuts.

[Michael K Johnson]

Hello. I’m new to this forum and have successfully done one 28 day dry aging of a large boneless ribeye loin. It made wonderful dry aged ribeye steaks for fathers day. Everyone loved the steaks and best of all, no one died from my cooking!

I have a couple of questions. Should I try to use the Umai bags on ordinary cuts of beef such as Pot Roasts(rump or chuck), London Broilers, or other similar smaller hunks of meat? OR, would this just be a waste of a good dry age bag?

Whether using good cuts (ribeye, etc…) or cheaper cuts listed above to dry age, is it okay to use thawed from the freezer hunks of meat? What if the meat has been in the freezer for several months, but was wrapped properly?

Also…sorry for all the questions…if I am able to use out of the freezer meats, how do I replicate the liquid protein shake that is usually found when opening fresh meat from the cryovac bags? Do I just dampen the meat, or is better to dry it and then put in the Umai bags for sealing? Thanks for any help.

[Ron Pratt]

Welcome to the forum! Looks and sounds like your first attempt was a smashing success! As for dry aging lesser cuts like you mentioned it’s up to you, but I would not waste my time nor bag. As for aging previously frozen meat – sure you can! I believe you would find that many times those large sub-primals suitable for dry aging have already been frozen when shipped! As for the missing moisture what I have done before is using a food grade mister I lightly spray the meat using bottled water. You just want to make the surface slightly wet, not dripping wet. Then if you do over-wet it just shake the excess off, don’t dry it! Ron

[Michael K Johnson]

Thanks Ron! I was thinking it would be a waste of a bag on those cheap cuts. That’s what my pressure cooker is for. Doing a pot roast tonight in it as a matter of fact.

Now I do have just two or three good sized leg roasts of Venison in my freezer from last hunting season. How does venison do with dry aging? It doesn’t have hardly any fat in it, so I’m not so sure. I’d be willing to sacrafise one roast to try, but they are only two pounds each or so. Is that too small to dry age?

And…the video where they cure duck breast for several days, then rinse and seal in Umai bag for however long…when they cut it open are they eating it raw? I assume the curing process and dry aging makes it safe…I hope? I’m game to try, just want to make sure I don’t kill my family. 🙂

[Ron Pratt]

I have no experience with venison, though I recall the topic came up once years ago and I can’t seem to find that thread. I think the conclusion was due to the next to non-existance of fat and the small size it wouldn’t benefit. Now OTOH I know their are people here who grind it for various sausage recipes. Maybe some one will chime in about that as well and answer your duck questions also! Ron

[Jim]

When it comes to venison, duck and other leaner, smaller chunks, dry curing or dry sausage making is the way to go. To learn more about this subject I would recommend book by Stanley Marianski and his website:
http://www.meatsandsausages.com

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