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Dry Aged Beef Rib...

GonnaSmoke

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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...
 

BGKYSmoker

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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.
 

GonnaSmoke

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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...
 

mneeley490

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

Ringer

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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

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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

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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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