1/10/2024 0 Comments Umai dry artisan meat kit![]() ![]() UMAi Dry® brings together the best of old world artisan meat tradition with sophisticated modern technology making it easy for you to craft authentic dry aged steak, charcuterie and salumi in the comfort of your own refrigerator. and allow time to transform the meat like fine wine! Rest on open wire rack in home fridge for good air flow to all sides of meat.Seal meat into UMAi Dry® with manual vacuum sealer.Purchase whole subprimal ribeye, stripling or sirloin.5 VacMouse® vacuum adapter strips (for use with manual vacuum sealer).Enough to dry age three 12-16 lb Subprimal Ribeye, Striploin or Sirloin cuts.When sealing your steak in the UMAi Dry bag, you only need to adhere 70-80% of the meat surface to the bag.Create the rich, nutty flavor and buttery texture of dry aged steak found in prime steakhouses. With UMAi Dry, air pockets pose no problem. With traditional vacuum sealing, users need to be concerned with contamination and bacteria which is why “air pockets” can be dangerous. There is an important differentiation between vacuum sealing and sealing UMAi Dry with a vacuum sealer - the purpose of sealing UMAi Dry with a vacuum sealer is not to keep bacteria out it’s simply to bring the bag in contact with the meat surface. UMAi Dry does not require a vacuum seal to make dry aged steak at home. Do I need a vacuum sealer to dry age beef? All sealing methods are outlined in the instructions for dry aging beef. Once in the UMAi Dry bag, seal the bag using one of three methods: vacuum sealing, immersion method or netting method. Transfer the meat into the UMAi Dry bag using the clean transfer process (outlined in the induced instruction packet). Remove your meat from the processor packaging, but do not wash the meat or otherwise clean the meat. Some people really like this, others prefer a shorter drying duration for their steak. However, some customers dry age their beef for up to 100 days in UMAi Dry bags! The longer the steak ages, the more the flavor develops. The tenderization and flavor development stage lasts as long as the meat is being dry aged. We recommend dry aging steak for 21-45 days in your UMAi Dry bag. Fun Fact: the moisture evaporation stage lasts for about 7-10 days. Check out this Copper-plated Grid Rack, a best seller and customer favorite! Also, you will need to place the meat on a metal rack to facilitate air flow into the UMAi Dry age bag. ![]() Basically, you should be using your best fridge for your this project. This is because the compressor on the fridge doesn’t run on those fridges like it does on your kitchen fridge. What does that mean? It means that the beer fridge in the garage, or the wine fridge in the basement are not optimal environments for your meat project. Once sealed in the UMAi Dry bag, your meat should be placed in a modern, full size refrigerator, one that effectively controls the humidity to draw the moisture out of the inner environment of the refrigerator. Natural enzymes in the meat break down the connective tissue thereby tenderizing the meat and imparting a distinct dry aged flavor Moisture evaporates from the meat, thereby concentrating and intensifying the beef flavor During the aging period, the meat is protected from mold, bacteria, and odors. UMAi Dry age bags for meat are essentially a breathable membrane that creates the perfect dry-aging environment for your steak. The bags are designed to age whole sub-primal cuts of beef in your fridge for 28, 35, 45 days or more. Why? Because the untrimmed, processor-packaged beef is covered in a gooey, moist “meat glue” which is essential for the UMAi Dry membrane to bond with the surface of the UMAi Dry bag.ĭry aging bags. Your meat should be in the original processor packaging (the thicker plastic often stamped with USDA, not meat that has been wrapped in thin plastic wrap on a styrofoam tray) whenever possible. We recommend selecting a well-marbled sub-primal cut of beef (full ribeye, striploin, or sirloin). ![]() Untrimmed, untouched beef produces optimal Dry Aging results. Let’s talk about the four things you need to dry age meat in more detail: The process of dry aging steaks is very simple, but understanding the science and logistics of the process will improve your experience. Whether you want to explore the finer flavors of traditional meat preparation or are looking to impress guests at your next holiday gathering, it’s easy to get great results dry aging your own beef at home. DrybagSteak has been in the dry age meat business for over 15 years, and our dry aging bags for beef are the best on the market. UMAi Dry brings together the best of old world artisan meat tradition with sophisticated modern technology making it easy for you to craft authentic dry aged steak, charcuterie and salumi in the comfort of your own refrigerator. ![]()
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