Here we go, 60 day umai brisket project begins!

[73saint]

I bit the bullet and ordered the large bags from Umai dry. I’ve come to love their products, and when I saw this video:
I knew I had to do it.

So yesterday I went to Costco, and picked out the thickest, nicest prime brisket I could find (as close to 20lbs as possible) and away I went.

I’ve done a ton of research and knew my vacmaster would likely cause me some fits as I hear it’s not ideal for the umai bags. But nevertheless, most contend that a vacuum sealer isn’t even necessary, rather you just need a clean area, sterile bag transfer and 70-80% contact to moist, clean meat for this to work (also a modern fridge that cycles regularly).

Here a a few pics I took along the way:

Little under 20lbs but a big, nice prime brisket.



My work area after I washed the bags w warm soapy water and disinfected everything from the sink to the table, etc.
as I prepared to make the transfer to the umai bag.

And here she is all tucked away for a 60 day rest. As expected, my vacuum sealer wanted to melt the bag so I used a straw and a zip tie with some help from my g/f. I think I did ok, sure hope so as this would be an expensive fail.

I’ll keep you guys posted....

 

[dernektambura]

Sir, I am focusing like a Doberman to see how it will go... please keep us posted... did you use any ingredients before stuffing in to the bag?

 

[73saint]

Sir, I am focusing like a Doberman to see how it will go... please keep us posted... did you use any ingredients before stuffing in to the bag?

Nothing. Just the meat into the bag. Got as much air out as I could (would have liked a better seal but I just couldn’t get it w the vacmaster).

 

[dernektambura]

will regular vacuum bags work on same principle?

 

[73saint]

will regular vacuum bags work on same principle?

No I think the Umai bag is more of a membrain that allows oxygen and moisture out while keeping all the bad stuff from penetrating but I’m not exactly sure about that.

 

[dernektambura]

Hm...I do have a tons of questions if you don't mind educating me...

 

[dernektambura]

How the heck this whole thing works without any preservation... and what do you do with after 60 days? I mean, do you additionally spice it up and process or you cook it..

 

[73saint]

I will trim the “bark” after 60, season it as I normally would a brisket, and cook it as I normally would (I think to a lower temp/185 at the point from what I research) on my Lang smoker, at 250 degrees with pecan wood splits.

 

[dernektambura]

Do you ship samples to Canada? I'll take care of shipping cost.

 

[73saint]

Do you ship samples to Canada? I'll take care of shipping cost.

I’ll Trade you for some of that sausage!

 

[dernektambura]

I’ll Trade you for some of that sausage!

Mister, we have a deal. ... lol

 

[chilerelleno]

Watching.

 

[30" Jim]

I want to follow this as well

 

[meatallica]

Tuned in to see this one

 

[73saint]

Ok a little over a week in and I had to give an update. Seems to be doing its thing, definitely drying and getting a funkiness to it. I gotta be honest, I never knew what people meant when they were describing the smell of dry aged meats. But the smell this brisket is putting off is very very nice. Certainly distinct, pungent even. But not off putting at all.

 

[Carpenter Gary]

This is very interesting,I will be following your progress. I've been interested in the umai bag and the entire process

 

[Preacher Man]

You just got one more set of eyes peering over the fence.

 

[SmokinAl]

I actually just dry aged a brisket for 30 days in a UMAi bag & then cured it, my plan is to make Reuben brats with it.
I bought a small packer for the experiment, & I can tell you that you will be glad you bought such a big brisket, cause there is a lot of waste. By the time I trimmed off all the bark I had a real thin brisket, that is when I came up with the Reuben brat idea. If it works out, I'll do a thread on it. I took it out of the cure this AM & it's soaking in ice water right now. I also just got done cubing up 1 lb. of Swiss cheese.
Al