Dry Aged Beef Rib...

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Gonna Smoke

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Sep 19, 2018
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...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...
Dry Aged Ribeye.jpg


Stay tuned, I'll be back in a couple of months...
 
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.
 
I did a couple 60-day briskets. They were juicy and delicious! But you're going to lose a lot of it after trimming.
 
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.
 
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.
 
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.
 
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