July 25, 2011 at 2:13 am #1273JoshMember
Just thought I’d share my first experience with anyone interested. I live in a remote town in Australia, called Broome, there is NO dry aged steak within 1000km or more (except the dead cows on the side of the road!) so did a search and came across UMAi. ordered the kit and tried a couple of scotch fillets, i did a 1kg and a 3 kg, the smaller one supposedly lesser quality, thought i may as well do a good one properly first up!
Have just pulled out the smaller one after 27 days (luckily I work away so waiting was easier!), it dropped in weight by about a 3rd, and then I trimmed a bit too heavily, I should have read more forum posts as itsounds like some of the drier meat should be left on. luckily i couldn’t bring myself to throw it or give it to the dog so i vacuum sealed it and put it in the freezer. From what I’ve read it will be either stock or burgers! I did try some of it raw and tasted like fresh meat so quite impressed
1 Question, obviously the outer layer looks like awesome jerky, is there any way to flavour it before dry aging, or would any marinade ruin the bond to the bag and result in rotten meat? can you flavour it afterwards?
I drive a large charter boat with a full time chef and his opinion is that if you can’t eat it raw it shouldn’t be eaten cooked! from what i saw i think it is all edible raw as the smell is perfect! he suggested leaving all the outside on and cutting extremely thinly with a meat slicer. the slices could be used in japanese style coooking in a broth or almost eaten raw. has anyone tried this? i probably will try it but if anyone else has would love to know!
Also thought I’d mention my dramas with initial bagging. I have a Foodsaver machine so was reluctant to buy another vacuum sealer but went ahead with it anyway. I practised with a couple of vacuum bags and then the smaller drybags, and found the same problem as everyone, the dry bags are so much thinner that rubbing around the snorkel doesn’t really work to let the air out. I ended up using the wire part of a bulldog clip in both bags, which i sterilised first. had some success but is still frustating! also any juices on the sealing surface definately affect the heat seal. don’t let your meat touch the bag near the top!
The large scotch didn’t seal as well as the small one and I actually cut the seal 2 days later and resealed. I don’t know about everyone else but it seems we worry to much as both steaks appear perfect and there was definately air inside the larger one, its just that you need to keep the bad stuff out til that skin forms on the meat. I hope so anyway!
Anyway I have trimmed the small one and will have for dinner tonight, just came on here to look for the best cooking method, traditionally I’ve always cooked on a hot plate and grill, but may involve the oven from now on! Definately like the process and will be putting more in a bag soon! thanks for the great product!
Also has anyone tried any other meats, such as lamb or kangaroo. being red meats they should improve also? kangaroo forms a natural skin in the wild, preventing flystrike and infection so may not even need the bag! If I ever get around to it will let you knoww the results!July 25, 2011 at 1:43 pm #4896Ron PrattMember
Welcome aboard, Josh!
Thank you for your long introduction letter – I feel like I know you already!
First off aging individual steaks like you have tried is not really recommended as there is too much face surface to wick moisture in the aging process and that then means more trimming loss. I’m not saying you can’t do it – because you proved it can be done! Instead most dry age sub-primals of meat which in your case would weigh in about 6 to 8 kg.
The outer, hardened aged crust is an acquired taste and not everyone enjoys it. Personally I like it cold the next day after it was cooked along with the rest of the steak…but then that’s me!
As for seasoning before going in the Drybag – that is not recommended for several reasons.
And lastly about the roo and other wild game you have down under I have not a clue, but this forum has many foreign members and perhaps someone will chime in with an answer!
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