Dry Aged Beef Rib...

[Gonna Smoke]

...round 2. I dry aged a bone-in rib roast for 42 days and it turned out pretty good https://www.smokingmeatforums.com/threads/dry-aged-beef-rib-steaks.312711/#post-2290332. But I wanted to take one to the next level. I had this boneless beef rib half in my freezer that I bought back at Christmas so I thawed it out, vacuum sealed it in a UMAi bag and into my garage fridge for a while. Plan is at least 60 days on this one...

Stay tuned, I'll be back in a couple of months...

 

[BGKYSmoker]

Cant beat the UMAi process. Easy and very user friendly.

Here is a tip: Place the label on the sealed flap, having it right on the bag can affect that area for drying.

 

[Gonna Smoke]

Cant beat the UMAi process. Easy and very user friendly

Yes and EASY is exactly what I need...

 

[BGKYSmoker]

Yes and EASY is exactly what I need...

I own and run a UMAi FB group. The owner of UMAi is a good friend of mine and she is there to help Admin.

 

[Gonna Smoke]

Cant beat the UMAi process. Easy and very user friendly.

Here is a tip: Place the label on the sealed flap, having it right on the bag can affect that area for drying.

Hadn't thought of that, thanks...

 

[bauchjw]

Im in! Another thing I need to try!

 

[mneeley490]

I did a couple 60-day briskets. They were juicy and delicious! But you're going to lose a lot of it after trimming.

 

[daspyknows]

New project in the works. I saw Amazon has the bags.

 

[Gonna Smoke]

New project in the works. I saw Amazon has the bags.

I didn't know that they were available from Amazon, I ordered direct from UMAi. After checking out the prices, direct from UMAi seems cheaper...

 

[Ringer]

I'm going to try the sausage maker wraps. They held the shape a little better in the head to head with umai but we're the same other than that. It's a wrap and netting vs a sealed bag.

 

[mneeley490]

I'm going to try the sausage maker wraps. They held the shape a little better in the head to head with umai but we're the same other than that. It's a wrap and netting vs a sealed bag.

One difference I've noticed between the Umai bags and Sausagemaker wraps, is that the Umai bags will come off completely. The Sausagemaker wraps do not; they fuse to the meat. Not a big deal if you plan on trimming 100% of the surface area, but I would not use them for sausage or charcuterie.

 

[Ringer]

One difference I've noticed between the Umai bags and Sausagemaker wraps, is that the Umai bags will come off completely. The Sausagemaker wraps do not; they fuse to the meat. Not a big deal if you plan on trimming 100% of the surface area, but I would not use them for sausage or charcuterie.

Good to know.