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Facinating article on dry aging LONG but very good!
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Good article Ron. The article did not mention the option of Dy Age Steak Bags by UMAi. These bags are special vacuum bags that allow moisture to leave, oxegen molecules in but keep bacteria out. This makes dry aging in your fridge possible.
Here is my post on 30 day dry aged strip lion. The results were amazing and it was well worth the wait. Very easy to do too.
http://www.smoked-meat.com/forum/sho...466#post374466Smoke it.. and they will come!
Rob
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Originally posted by Wingman View PostGood article Ron. The article did not mention the option of Dy Age Steak Bags by UMAi. These bags are special vacuum bags that allow moisture to leave, oxegen molecules in but keep bacteria out. This makes dry aging in your fridge possible.
Here is my post on 30 day dry aged strip lion. The results were amazing and it was well worth the wait. Very easy to do too.
http://www.smoked-meat.com/forum/sho...466#post374466
fridges are not humidity controlled and are colder than dry ageing rooms, so won't ever be the same.
The bags actually slow the dehydration process down, simulating a higher humidity environment and bringing it much much closer to the process that occurs in the ageing rooms.
They also prevent surface mold and reduce oxidation. All things that lead to spoilage.
basically the idea with dry ageing is to have the meats own enzymes do the breaking down and not externally introduced molds and bacteria - both of which you will get is just wrapping the meat and leaving in fridge.
Good article thoughLast edited by curious aardvark; 01-16-2013, 07:47 AM.Made In England - Fine Tuned By The USAJust call me 'One Grind'
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Rob,
After reading your review here and watching your video, I tried the bags and they work great! I would say that the results I got have been as good as any dry aged steak I've ever bought or had at a restaurant.Don
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Second last paragraph...
A few readers have also mentioned the Umai Drybag Steak system, a specially-made cryovack bag that purports to allow true dry-aging at home by allowing moisture exchange, but preventing oxygen and other "bad" bacteria from getting in contact with your meat. I have a couple of steaks in the fridge resting in an Umai Drybag as I type.sigpic
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You are correct. I had several interruptions while reading the article and with its length.... I missed the end. I stand corrected.Smoke it.. and they will come!
Rob
Recipes & Smokes in HD Video
SmokingPit.com
Yoder YS640
Yoder Wichita
Arizona BBQ Outfitters Scottsdale
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Blackstone 22" Flat Top Griddle
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here is a followup post from te same person, think it is better than the original...
http://www.seriouseats.com/2013/03/t...f-at-home.htmlCharbroil SFB
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