The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › The tale of 2 prime ribs
April 19, 2013 at 7:02 am #1597
This is for all you newbies.
I was just reviewing some old pics and thought I would share the results of my 1st prime rib and my second.
After my first experience, I thought I would never get the hang of this.
I thought I totally screwed up and wasted a hundred dollar chunk of meat.
Thanks to this forum and the uMAI support, I persevered and the end result was still awesome.
My second ribeye experience so far has been perfect and will be my benchmark going forward.
Just Thought I would share this because I couldn’t believe how much of an improvement I was able to achieve.
The following pic is just after 4 days. The bag has adhered to meat really well. I would say at this stage loosing the seal would be a moot point. I just can’t see the bag separating from the meat.April 19, 2013 at 9:14 pm #6915
Thanks for sharing, Al. You can move to the front of the class! :laugh:May 17, 2013 at 7:12 am #7017
Well the 2nd ribeye is finished. 30 days, which was the same time as my 1st. This project was perfect. The bond was excellent and I can’t see it being any better. The observation I have from this dry age vs. my 1st was this one had a stronger odour ( earthy). In the interest of quality control I fired up the Barbie and tried a small 8 oz steak. I did over cook it a tad, but the flavour was more beefy than my first attempt. I also noticed that I had no liquid on my cutting board.
So I would say that if the seal and bond are not great, then just age longer. For my taste, the 30 day age is perfect if I have a good bond.
I have some guests coming over this Saturday so I just cut up what I needed and just vacuum sealed the remaining chunk in one piece.
I’ll be making a trip to Costco tomorrow to start my 3rd ribeye.
AlMay 17, 2013 at 7:20 am #7018
Looks outstanding! You better hurry to Costco as I went past yesterday and the prices are inching up. My last two Prime ribeyes were $8.49lb. Now they are up $.10, not much but it probably signals a trend. In fact Prime Trip-Tips are up $.50lb – all in less than a week. Thanks for sharing once again.
DocMay 17, 2013 at 7:43 am #7019
I’m in Calgary , Canada and Costco does sell Tri Tips. I feel cheated!
AlMay 19, 2013 at 2:04 am #7025
Ah yes, but that outstanding Prime ribeye of yours should sooth the pain quite adequately.
DocMay 26, 2013 at 5:30 pm #7050Drew HawkinsMember
Good Day All,
For Canadians, do some searching around for better prices on rib eyes. I picked up mine for just under 6.00 a pound. The key is they don’t have to handle is much. Their fridge to your hand.
Does anyone have experience with the FoodSaver® V3840 for dry bagging?
ThanksMay 27, 2013 at 12:21 am #7053
Welcome to our forum, Drew! Regarding your model 3840 I vaguely recall that model being mentioned here sometime in the past, but it must have been buried well within a thread. When I Google it I see that is one of the upright models which will probably mean you will need to prop up your meat to be able to get it closer to the sealer bar. Also since you want to use a FS with your Drybags then I highly recommend you also order the Vac Mouse strips which makes sealing much easier. RonMay 27, 2013 at 12:40 am #7054
I believe that The Bag Lady has vastly improved the customer service piece, again – most bags come with the Vac Mouse included now. You’re basically asked to asked to make a choice “with or without” depending on what sealer is being used. BTW Bag Lady, your equal in customer service is none other than Costco – Kuddos!
DocMay 27, 2013 at 12:45 am #7055
Doc – my excuse for not knowing that? “Sales and shipping is a different department!” :laugh: :laugh: :laugh:May 27, 2013 at 1:30 am #7057Drew HawkinsMember
When I did the dry bagging here is how it went. Between the V3840 and an older 2000 series I borrowed from a friend we were able to apply the vacuum and get the seal. Not real happy at this point. The older 2000 series has an exposed wire that heats up and does not release well and tears the bag.
After again reviewing what I could find for information and tips and tricks I took my last bag along with the V3840 and practiced, practiced, practiced until I figured out what and how to make it work. After the 2nd day I was not happy with how the process was coming along and decided to re-vac and re-seal the bags.
Here is what I did;
• Opened up the V3840 as if I was going to clean it.
• Laid in the dry bag along with the mouse.
• Closed the unit. At this point the V3840 will not auto start. The dry bag material is not strong enough to activate the sensor.
• Take a piece of regular vacuum bag material and slide it in until the V3840 auto starts.
• From this point on regular procedures apply.
• After the seal is complete slide the bag out slightly and repeat for the second seal.
NOTE: The V3840 sealing strip does not have an exposed wire and seals much better
- The forum ‘Dry Aging Steak with UMAi Dry®’ is closed to new topics and replies.