Umai Brisket...anyone?

[73saint]

I ordered the brisket charcuterie pack from umai today. I’ve grown to love their product for making dry sausages, and I love brisket so why not right?

I started this thread to see if anyone has tried this yet. I did a quick search but didn’t see any posts. I’ll be doing my research in the meantime, and look forward to taking lots of pics of mine along the way.

I’ll be sure to make a thread upon completion, but for the time being, if anyone wants to chime in with pointers, suggestions, etc. feel free to do so....

 

[bregent]

Interesting. What type of charcuterie do you make from brisket? Something like bresaola ?

 

[73saint]

Dry aged brisket. It ages for 60 days and then you cook it/smoke it/Sous Vide as you normally would

I probably shouldn’t have said charcuterie. I just meant using the bags for dry aging as you would steak.

 

[indaswamp]

I just age in the cryo-vac pack it comes in.

 

[73saint]

I just age in the cryo-vac pack it comes in.

That’s what I intended to do.

Wait, you mean the package the brisket came in? How do you do that? It’s supposed to age in the umai bag for 60 days, on wire racks in the fridge. I imagine you’d have a spoiled mess if you did the same in the cryovac.

 

[bregent]

Dry aged brisket. It ages for 60 days and then you cook it/smoke it/Sous Vide as you normally would

I probably shouldn’t have said charcuterie. I just meant using the bags for dry aging as you would steak.

Ah, gotcha. I haven't done it myself, but I see there are some youtube video's from Ballistic BBQ that have some good info on Umai dry aged brisket. Looks interesting. Seems that you end up with extremely juicy results because you don't need to cook as long for it to get tender. Give it a shot and post the results.

 

[DrewJ]

This guy did one and the results are pretty interesting. He's got two YouTube channels that are pretty entertaining and informative. One on Sous Vide and this one for all his other cooks.

 

[73saint]

This guy did one and the results are pretty interesting. He's got two YouTube channels that are pretty entertaining and informative. One on Sous Vide and this one for all his other cooks.

That video is what actually drove me to make the purchase!

 

[nanuk]

the only issue I have with aged cryovac meat is the smell... the long it sits in the bag, the more it smells when you open it.

I`ve had some I couldn`t get the smell gone, and it was noticeable after cooking also.

 

[crazymoon]

73S, I'm in!

 

[NellieKing]

I am REALLY curious on the results, I am thinking about dry aging a brisket also. I already have the bags just need to get a brisket.

 

[73saint]

I’ll start a new thread next week with the results. I’m over 50 days in, and plan to smoke mine next weekend (at approximately 57 days).

I’ve taken some pics along the way and will be sure to take good pics once out of the bag, and trimmed, etc.

I can’t wait!!

 

[NellieKing]

I’ll start a new thread next week with the results. I’m over 50 days in, and plan to smoke mine next weekend (at approximately 57 days).

I’ve taken some pics along the way and will be sure to take good pics once out of the bag, and trimmed, etc.

I can’t wait!!

I cant wait to hear/see your results also! Dry aging a rib eye right now, I was thinking I would do 30 days my first try.

 

[webs05]

I just bought some bags and I'm excited to try the same. Can't wait to see your results!

 

[73saint]

https://www.smokingmeatforums.com/threads/60-day-umai-brisket-project-pic-heavy.286169/

Did it Saturday.