Place Inside Umai Bag
Choose the correct sized umai bag for the cut of meat you have. You do not want to over stuff the umai bag as it could tear when vacuum sealing.
If there are any exposed bones I like to cover them with a paper towel or cheese cloth. This way they do not puncture the umai bags. This will be east to trim off after the dry aging is finished.
Roll the bag onto itself like a shirt sleeve. Doing this will ensure that the bag will not have any fat or water on the seal. Once the meat has been placed in the bag unroll the bag carefully to keep it dry.
Lava Dry Aging Bags + Dry Aged Beef Rolls
Do you want to prepare your loved one something special? Something that you do not get served every day at the plate? Then Dry-Aged beef would be perfect, because with the right equipment, the precious meat can be prepared even at home. In a gourmet restaurant you would pay more than $150 per kilo. A lot of money, which you can invest better and above all sustainable.
The solution: Dry aged in vacuum bags!
As basic equipment you need beef ideally a whole back or a big slice of entrecote, sure to grow, as well as a LAVA vacuum sealer and the LAVA A-Vac Bags. Requirements for dry aging would also be a refrigerator at a constant temperature control and some patience.
How To Prepare Meat For Dry Aging
If you want to prepare the cut of meat for dry-aging, you should trim any thick bits of fat and any silver skin. If it is a flattering cut, you can roll it and tie it like a rolled roast. It’s easy and effective. When vacuum sealing your cut of meat in the Umai dry-aging bag, remember it is not a regular vacuum bag. Because of that, you need to leave your meat moist, so you get good contact from the bag to the cut of meat.
About 80% of contact is good. Also, it is a good idea to use the Umai vac mouse to aid in extracting air. It is best to use the vacuum sealer in manual mode. During that, stop the vacuum before sealing to massage the air pockets out. Then continue the process and seal the food. Even if you did everything properly, there is always the possibility of some air leftover. If such a thing happens and air will be left in the vacuum bag, don’t worry. That is still okay. It is also possible that moisture would get in the first seal , then just clean above it and do a second seal. Then you need to carefully place the vacuumed, dry-aging bag in the fridge on a rack. Make sure that nothing will touch the sides of it.
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Bag Umai Dry Aged Ribeye/striploin
$48.25
BAG, UMAI DRY AGED RIBEYE/STRIPLOIN
BAG, UMAI DRY AGED RIBEYE/STRIPLOIN
Love dry-aged steak at restaurants?Want to make it at home?You can.With no odor and no mess.
The unique UMAi Dry® breathable membrane creates a perfect dry-aging environment for the ultimate steak.
Age whole sub-primal cuts of beef in your fridge over 28 to 45 days.
Then gather friends and family around for the most tender, flavorful steak youve ever served.
Suitable for strip loin, boneless ribeye, sirloin, Scotch fillet .
Holds approx. 12-16 lbs. of beef.
Packet includes:
- 3 UMAi Dry® Ribeye/Striploin size: 12×24 in / 30×60 cm
- 5 UMAi VacMouse® adapter strips for use with your vacuum sealer
- Dry Aging Time labels to record your start and target end dates
Vacuum sealer recommended.Heres a guide to manual lid-and-latch vacuum sealersfor the application of UMAi Dry®.
UMAi Dry is a Special Membrane, Not a Vacuum Bag
See umaidry.com/videos or umaidry.com/watchhow
This is no ordinary plastic bag!
Features:
- Breathes and allows meat to dry cure
- Protects meat while aging
Dry Aging Bag Vacuum Sealing
If you do have a vacuum sealer, you can use this method to seal the bag. Bear in mind that these are NOT vacuum bags so you will not have a true vacuum, but will have air pockets in the bag. As long as you have most of your meat in contact with your bag, its all good. Each bag comes with a Vac Mouse. Check out this video.
Bottom line, if you love tender and great tasting steak without having to buy expensive imported beef, this is for you.
WeightRecommended Reading: Where Can You Buy Wagyu Steaks
Charcuterie With Umai Dry
- The forum Charcuterie with UMAi Dry® is closed to new topics and replies.
After 10 wonderful years, this forum was officailly retired at the beginning 2021. While there is no longer fresh content, the forum is full of rich information about dry aging and dry curing. As such, we decided to let the forum archives live on indefinitely so future meat crafters can benefit from its insight and wisdom. Thanks to all who have contributed, you’ve helped build a legacy!
We’ve got resources to help you! Check out the Help Section on our storefront, or join the .
The Dry Aging Process: What To Expect
- Day 1: At least 75% of the meat surface is in contact with the UMAi Dry membrane. And your kitchen might be a mess.
- Day 2: UMAi Dry will relax, and may appear loose as it takes up moisture from the meat. There may be moisture pooling in the corners let time and your fridge take care of that.
- Day 4-5: Bond begins to form you may notice color change.
- Day 10: The meat should begin to turn mahogany brown. You may begin to catch an earthy, blue-cheesy, nutty scent.
- Day 21: The bark is firm and dark, mostly even in color, and almost firm enough to knock on. There may be softer and firmer spots. Small white dots may be salts, fat or mold, which is OK. Grey, blue, green, or black mold is bad news.
- Day 28-45: The meat is firm and dark, and may begin to pull away from the UMAi Dry membrane. Separation is normal the meat is still protected in its custom dry aging space.
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Umai Dry Bags In Canada
- Brad CollinsMember
Hello, does anyone know if and where I can but these bags in Canada? Unfortunately to have the bags shipped to my location cost more than the bags. Any help and advise would be appreciated.Thanks
Ron PrattMember
This is the only source. BTW please dont be upset with UMAi its your postal rates. I have a cottage industry and I can ship to people in all 50 states for under $3, but when someone from Canada buys then the minimum postage cost is $10. Do you know anyone who uses one of those drop shipping stores along the border? Ron
August 26, 2016 at 7:53 pm#10548
I never was upset with UMAI, i know its not their fault for shipping rates.
- The forum General Questions is closed to new topics and replies.
After 10 wonderful years, this forum was officailly retired at the beginning 2021. While there is no longer fresh content, the forum is full of rich information about dry aging and dry curing. As such, we decided to let the forum archives live on indefinitely so future meat crafters can benefit from its insight and wisdom. Thanks to all who have contributed, you’ve helped build a legacy!
We’ve got resources to help you! Check out the Help Section on our storefront, or join the .
The Dry Aging Process
In the first 3 to 5 days the membrane material in the LAVA A-Vac Dry-Aging-Bag starts to connect with the meat. Put on rack in the fridge. Oxygen enters the meat, while moisture leaves. To ensure the best result, you should avoid any movement of the bag. Depending on your liking, you can age the meat up to 28 days. A longer aging is not needed and only changes the taste marginal. We recommend a maturation period of around 25 days.
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Umai Bags For Dry Aging Steak At Home
Dry aging is a technique that is applied to meat for three reasons:
- it concentrates the flavors by reducing the amount of water
- it tenderizes the meat by the slow activity of enzymes that are naturally present in the meat
- it adds additional flavor if you age for a long time .
If you go to a good steak house, the steak you will get there will be dry aged. Dry aged meat is expensive, because of the loss of water and the loss of the dry outer layer of the meat that has to be trimmed after dry aging. You can buy dry aged meat from specialty butchers, but you can also dry age at home. For this you could use a dedicated dry aging cabinet, but you can also use UMAi Dry bags. These bags are essentially a membrane around the meat, so that you can dry age it in your refrigerator without the aging meat affecting the other contents of your refrigerator or vice versa.
I tested the process with a 2 kg piece of ribeye. You can only dry age large pieces of meat, not single steaks, because after the drying process you will need to trim away the outer layer. With single steaks, there would not be enough left.
The ribeye I used is grass-fed beef from the German Simmental. On the one hand it is good to dry age this meat because it is not as tender as grain-fed beef, but on the other hand it is relatively lean and more fatty beef is even more suitable for dry aging.
I aged the meat for 34 days. The meat had lost 25% of its weight from the drying process .
First I peeled away the bag/membrane.
An Introduction To Umai Dry The Original Dry Aging Bag
UMAi Dry® brings together the best of old world artisan meat tradition with sophisticated modern technology making it easy for you to craft authentic dry aged steak, charcuterie and salumi in the comfort of your own kitchen fridge.
Browse the tabs above for our featured videos. Visit our YouTube channel for even more!
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Make Dry Aged Steak Salami & Other Small Goods
The Misty Gully Banquet Bags range includes solutions for Dry Aging Steak, creating your own range of small goods and Salumi, and also Salami Casings. These products all differ. The Salumi bags are designed in a way that smoke can permeate the bag to create smoked small goods. The Salami Skins are 50mm wide in diameter and act similar to a Fibrous Casing. All products are designed to work in your refrigerator. A vacuum sealer is required for the Steak and Salumi Bags, no sealer required for the Salami Casings.
Check out these quick videos showing you exactly how to use our banquet bags:
Please download the instructions or contact us for more information!
* We have a Facebook group dedicated to sharing advice and recipes on dry ageing. We encourage you to participate, join the discussion and share your tips and tricks on dry ageing.
Choose & Prepare Meat
Choose a large cut of meat to dry age. Dry aging single steaks is not a great idea since the amount of waste would be much greater than the usable portion.
When dry aging a steak sanitation is very important. Always clean all surfaces with food safe sanitizing solutions prior to preparing the steak.
I prefer to trim any large pieces of fat off the outside of the steak. This gives the meat more surface area to breathe. The moisture from the steak will not permeate through the layer of fat. If you prefer to leave the fat on you can do so. Finally trim off any visible or accessible silver skin. You do not need to chase the silverskin deep into the meat, just trim what is visible.
Make sure the meat is not dry to the touch. This can happen if it is left out for too long . If the meat is damp you can proceed to the next step. If it is dry in any spots just brush it with some water.
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Choosing The Right Meat
Select beef subprimal striploin or boneless ribeye from the club store or butcher. Choose an intramuscular marbled peace, for example, Ribeye, Entrecote, striploin, Roast beef or ideally Heifers meat. Everything between 2 and 8 Kilo is ideal, avoid aging single steaks. Never use individual steaks! The meat should be marbled with a layer of fat, to prevent precious muscle meat loss. The meat should not be wet-aged, or stored in a cooling chamber for too long. Please consider that through dry-aging your meat can lose up to 10% of weight per aging week. Further weight loss occurs through skinning the dry crust.
Guanciale In Umai Bag
- Robert HirnerMember
I am going to try out my new UMAi bags making guanciale . I believe I have to cure the jowl first in a vacuum bag, then transfer to the UMAi bag and store in the fridge. Does anyone have any experience with guanciale? Do I re-season before bagging? Do I cut off any dry outer meat before using? Any help is appreciated!
- The forum Charcuterie with UMAi Dry® is closed to new topics and replies.
After 10 wonderful years, this forum was officailly retired at the beginning 2021. While there is no longer fresh content, the forum is full of rich information about dry aging and dry curing. As such, we decided to let the forum archives live on indefinitely so future meat crafters can benefit from its insight and wisdom. Thanks to all who have contributed, you’ve helped build a legacy!
We’ve got resources to help you! Check out the Help Section on our storefront, or join the .
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Craft Dry Aged Steak At Home: The Umai Dry Guide
As experts in the art of meat craft, we have curated a step-by-step process teaching you how to make dry aged steak at home. Our UMAi Dry® system is based on a unique breatheable membrane technology that provides a perfect environment for each piece of meat to develop that special dry aged taste and texture that people crave. The meat is always protected from mold, bacteria, and odors while aging. The Dry aging process has two parts:
Steakhouse Quality Beef At Home
If you have ever had the privilege of enjoying a steak at a high-end steakhouse, you know that nothing compares to a perfectly prepared and properly aged cut of beef. If youre lucky enough to have experienced such a treat, you also know that decent cuts that are dry-aged more than 28 days can be quite expensive to buy. Devoting an entire refrigerator or building your own Himalayan salt closet is likely out of the question for most hobby steak agers, so High Caliber is pleased to announce that we now carry the Umai Dry® line of products, so you can dry-age your beef at home.
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These Dry Aging Bags Are A Game
Get that fancy steakhouse flavor.
In the South, we love a steakhouse. Crispy wedge salads are accompanied by the creamiest of spinach dips, and the ribeyes cut like butter, especially when topped with Béarnaise. So, what do all of those classic steakhouse dishes have in common? You can easily make them at home as good as, if not better than, your local steakhouse with the help of a really good spinach dip recipe and these nifty UMai Dry Aging Bags.
Dry aging is the process many chefs use to transform red meat into the most tender, nutty, marbled, flavor-packed version of itself. It involves letting moisture slowly leave the meat and allowing oxygen to tenderize the muscle. Around 28 to 30 days is usually the sweet spot when letting a steak dry age, and while the traditional process involves storing meat in the open air of a drying room, that is not necessarily the best idea when trying to dry age steaks at home with the risk of contaminationwhich is exactly why food brand UMai came up with their popular dry aging steak bags.
So, you got them. How do they work? First, choose your cut. Keep in mind that thicker cuts tend to work best, such as ribeye, sirloin, porterhouse, roasts, or even a whole brisket. Shoppers note that large multi-person cuts tend to offer the best price for your buck overall and make it easy to trim altogether after dry aging and before slicing into portions. These can often be found at a deal at the local butcher shop or Costco.
Trim Steak Out & Lets Eat
After the desired aging period, the meat can be removed from the UMAi Dry bag and cut into steaks. The bark that has formed on the meat is usually easiest to trim off after cutting the individual steaks. Any remiaing steaks that won’t be cooked within a couple days can be vacuum sealed into a Foodsaver type bag and stored in the freezer for up to a year.
UMAi Dry® Aging Steak at Home Process Illustration:
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Dry Aging Thai Beef To Make Great Steaks
Everyone knows that Thai Beef is not that great. One thing that is is not done to improve poor quality steaks is dry aging. Dry aging will make a cheap piece of meat you get at your local market into a much more tender steak bursting with flavor.
Traditionally, dry aging requires a special unit that maintains a temperature of 35-40F as well as low humidity. Science has changed all that. With the UMAi Dry Aging Bags, you can dry age a subprimal strip loin, ribeye, or most any subprimal piece of meat to make it awesome.
The Dry Aging Bag creates an environment to age the meat in your every day refrigerator. No special equipment is needed. The specially designed membrane allows air to enter so that drying effects takes place while allowing moisture to leave. The membrane also keeps flavors that may be next to it OUT of the meat so you wont get any cross contamination of flavors. Aging time is really up to you. 21 days should be minimum for a tender steak. 35 days is good for adding additional dry aged meat flavor. Longer will give it even more flavor. Its up to you how much to age. You have full control.
There are 2 ways to seal the meat in the dry aging bag. Immersion and Vacuum Seal. With both methods, the goal is to have as much of the surface of the meat in contact with the bag.
