The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Time for the next one!!!
- This topic has 33 replies, 5 voices, and was last updated 11 years, 2 months ago by Matthew Garcia.
March 16, 2012 at 2:35 am #5834
Won’t the food saver bags work with the sinbo? Sams has the rolls of bagging material for the food saver if that is any help.March 16, 2012 at 2:40 am #5835
The Standard “non food saver” bags are much cheaper. The food saver bags that are specially designed have the special grooves in them, and are much more costly.March 16, 2012 at 2:44 am #5836
Yes, and the bags leave little imprints in food that is vacuum packed– especially smoked cheese. It would be nice to find some rolls of less expensive material for bagging.March 16, 2012 at 3:07 am #5837
I purchased the quart size from Umai recently. Maybe I spent too much or just right, bottom line, I like the bags and I like giving my money to umai.March 16, 2012 at 3:11 am #5838
No argument there, but it is good to have a roll of material to make a bag to fit the size of the food.March 16, 2012 at 8:30 pm #5839
My shortest aging so far was 21 days for a NY strip and longest 35 days. By far the 35 day was superior by comparison. Then for rib eye the shortest was 28 and longest was 60 days. The 28 was too short and only produced satisfactory results but no WOW factor. OTOH the 60 day was a stretch. All of my others have been 45 days. Guess it’s a personal thing but my best have been 35 for NY and 45 for rib eyes, thus those are my benchmarks. BTW percentage of weight loss (i.e. water loss) have been essentially identical whether 35, 45 or 60 days with all being 21% plus a few tenths.
RonMarch 16, 2012 at 8:34 pm #5840
Thanks for that good advice, Ron. I will stretch the existing ribeye project to 45 days and taste the difference. Project #3 is going in this weekend with the use of the Vacmouse.March 16, 2012 at 9:48 pm #5841
Ron, thanks for your tips regarding your experience with number of days aged.
Do you have any suggestions for a sirloin, they are pretty thick.
You had mentioned in a previous post in this thread, on the first page, that you had some concerns re: one of my sirloins I am currently ageing. I have posted some closup pics of that particular sirloin. Can you please have a quick look on the first page of this thread, last post.
DaveMarch 16, 2012 at 10:03 pm #5842
I’m sorry Dave – I should have acknowledged your reply – I see the ripples you describe – they just looked like the meat had been uniformly sliced like a spiral cut ham which is why made my comment last night.
BTW I’m on day 24 with my first sirloin myself. I had planned to go 35 days with it initially, though now I’m inclined to go 45 due to the shape and density of the meat as a whole. For years we have only used sirloins for “pepper steak” or cut in chunks for kabobs or in stroganoff. Guess I’ll just slab the meat and let our initial use guide our ultimate usage…though I have read some people compare the aged taste to that of rib eyes.March 17, 2012 at 1:17 am #5843
Thanks for having a look, I just wanted your experienced eye to check if all was OK.
I too have heard that an aged sorloin is similar to an aged ribeye.
I plan on slicing them down into steaks. It’s not as easy as slicing a striploin or ribeye. From the videos I have watched (youtube), you have to take the fat cap off, and attached to that fat cap is approx 3-5 steaks, just cut against the grain. Then you have the bulk of the meat left, just trim down into steaks.March 17, 2012 at 2:10 am #5845
That really reminded me of something I meant to do before starting the aging of that sirloin. It really was larger than the bag I intended to use – though I had already planned to trim much of the hard fat off in the first place. By the time I got done trimming and slipping/sliding and grunting to get that sirloin in the bag to my satisfaction of vacuuming and sealing I honestly forgot the direction of the grain! Hopefully once I trim the hard aged part I can regain my sense of “direction”! :laugh:March 17, 2012 at 6:16 am #5848
I cannot wait that long for a nice thick cut of Prime Rib Eye.
Then again, I paid some serious coin for this primal so I suppose I had better just get over myself and wait it out.
Any thoughts on thickness folks? I am thinking 1 1/2″, I tend to pan sear my steaks.March 17, 2012 at 1:40 pm #5849
Begin this mantra–“It’s worth the wait” and repeat until the urge passes!
Cut the thickness you like. On thicker pieces, I turn them often to get a more even temperature, or sear at high heat then roast until 5degrees short of the desired temperature and let them rest.
Nevertheless, this process somehow goes better with beer in hand!March 18, 2012 at 10:19 pm #5853
Amen to the beer comment.March 20, 2012 at 2:29 am #5867Scott MarkMember
I pulled my choice “Round Top Round” from Sam’s club yesterday and trimmed it out. I’ve got some pictures I’ll be posting tomorrow, I hope.
It was aged 30 days. At this point, I’ll say that I think this sub-primal (being more like a basketball than like a ribeye) could use some more time. As a result, I’m going to age the Top Sirloin (also from Sam’s) for at least 45 days.
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