September 1, 2016 at 10:55 pm #2726
I’ll be dry aging my very first large piece of prime boneless rib eye that I purchased from Costco. It has a nice beautiful cap on it. I’ll be using the umai bag of course. Can’t risk ruining a $170 piece of meat!!! 🙂
My concern is the refrigerator. Do I need a fan in it to circulate the air? It’s a modern frost free frigidaire side by side that’s about 4 years old. Also how do I maintain the humidity? I don’t see a humidity button in the fridge. Just a temp control that goes from 1-9!
Thanks for any advice.September 2, 2016 at 12:01 am #10560
Welcome aboard! First of all you can quickly put your concerns to rest! As long as your refrigerator is running properly then you need no auxillary fan to circulate air, nor be concerned about adding humidity. The properties of the UMAi Dry bag takes care of those issues. Often time people arrive here after reading scads of “how to” reports and watching videos. Oftentimes they all contradict each other so it’s no wonder confusion abounds! That’s the beauty of UMAi Bags!
Before you get started would consider following me? Do not trim your first bag! You may be lucky and get a perfect seal on your first attempt, but if not, trim off the failed seal and start another seal! I must have sealed my first one 6 or 7 times before I got the hang of it! You would be surprised how many guys needlessly go through all of their bags the first time thinking first attempt sealing failed so rip that bag off and start a new one. That is so crazy! RonSeptember 3, 2016 at 3:31 am #10561
My refrigerator is in the garage and the garage does get hot. But today when I checked the inside temp at around 5pm where the garage temp was in the 90’s, it registered 37F. That’s with the refrigerator set at max cold.
The morning temp in the fridge is in the 20’s though. So question is: will it dry age well with temps ranging from the mid 20’s to mid 30’s?September 3, 2016 at 5:58 pm #10562
Constant freezing and thawing will not be good! In fact here’s what is published in the Q & A section:
WHAT ARE THE TEMPERATURE REQUIREMENTS FOR DRY AGING WITH UMAI DRY® TECHNOLOGY?
Dry age at temperature between 34-38F. Typical household refrigerators and restaurant coolers are designed to protect food items like fruits, vegetables, fish and meats from spoilage without freezing them. Please make sure that your refrigerator maintains temperature between 34-38 F to ensure proper aging and prevent spoilage.
Personally I strongly suggest you get that out of that garage environment NOW and into your more stable refrigerator in my kitchen. RonSeptember 3, 2016 at 8:17 pm #10563
Thinking of purchasing a dedicated refrigerator/cooler for all my dry aging needs. Are there any decent units specifically tailored for dry aging meats? Any recommendations? ThanksSeptember 3, 2016 at 8:50 pm #10564
I suppose some company somewhere sells an overpriced regrigator marketed for that purpose, but the advantage of using UMAi Bags is no such special equipment is needed! You can dry age right there in your kitchen refrig! RonSeptember 3, 2016 at 9:25 pm #10565
Okay thanks. I’ll try that first and see how it works out.September 7, 2016 at 2:14 am #10576
Tried vacuum packing the sub prime today but heck I just could not get a tight seal with the 5000 series food saver fancy mancy machine! It’s one of those fully automated ones with bells and whistles!
So I returned it to Costco and ordered the low tech food saver V2244 model from Amazon. Hopefully that works better.September 7, 2016 at 2:07 pm #10577
The more simple one should do the job! Ron
- The forum ‘Dry Aging Steak with UMAi Dry®’ is closed to new topics and replies.