DuckSouth.com

There was a thread on MMT last week about a guy who dry aged his own beef using UMAi steak bags. So apparently these bags are way different than your typical vacuum seal bags. They are actually membranes that allow air and moisture to escape while at the same time protecting meat from bacterial growth. This allows the average joe to dry age in his refrigerator 20+ days without risking contamination.

I bought a pack of 3 bags from http://www.drybagsteak.com for around $20. Last night, I stopped by the grocery store and picked up my ribeye roast. It weighed in around 18 lbs at $11.80/lb. That's an expensive one, USDA Prime. I would've gotten USDA Choice ($10/lb) but they only had half roasts. All you do is drain them of liquid, place in the membrane bag, and seal using a vacuum sealer. It says in the instructions that horizontal food saver units work the best, which is what I happen to already have.

I've got this one scheduled to cut for my family's Christmas dinner, aged at 39 days. I'm starting another one next week for my wife's family gathering. Hopefully I don't kill everyone from food poisoning. This stuff is supposedly the cat's meow! There is also the issue of self control, not slicing this thing up for a football Saturday.

I'll update with pics as the aging proceeds.

Day 8




Day 13

So does the meat drain any? If so, does the liquid stay in the bag, or drain out?

teul2 wrote:So does the meat drain any? If so, does the liquid stay in the bag, or drain out?

There was some bloody/juicy drippings from the meat that pooled in the bottom of the bag when I first set it up. The liquid was gone in about 7 days. It escapes as vapor through the bag and does not drip. You would think the bag is just a regular vacuum sealed bag by looking at it. Oxygen in, moisture out. The outside of the roast is firm to the touch now, having formed the "bark" that will be present through the rest of the aging process.

How do you plan on cooking it? Im impressed with the broccoli.

the tree wrote:How do you plan on cooking it? Im impressed with the broccoli.

steak seasoning, wrap in saran overnight, bring to room temp, salt lightly just before going on the grill.

I've got a weber kettle. Push all the coals to one side, hot and burning. Sear each side for ~1.5 minutes on hot side, move to cold side and bring to internal temp of around 120-130 depending on preference. Take off, loosely cover with foil, let rest, and serve.

If anyone prefers their steak medium well or well done, I'll have some fresh flank steak available for them. They'll never know the difference.

The broccoli is a staple at my house. That and sweet potatoes. Once duck season starts, I generally start to gain weight, what with all the Double Quicks we stop at. Gotta stay healthy in the off season to prepare for the Tasty Cakes.

Avoid drooling while lighting the fire.

Smoke68 wrote:The outside of the roast is firm to the touch now, having formed the "bark" that will be present through the rest of the aging process.

Do you trim the "bark" off when prepping it for the grill?

teul2 wrote:

Smoke68 wrote:The outside of the roast is firm to the touch now, having formed the "bark" that will be present through the rest of the aging process.

Do you trim the "bark" off when prepping it for the grill?

Yes

y'all won't need a knife in the place setting, but i understand the etiquette of it and such...

Where did you find a Prime Ribeye in Jackson area??


it really does make a difference in the flavor - basically its reduces the moisture and increase the natural flavor.

jdbuckshot wrote:Where did you find a Prime Ribeye in Jackson area??


it really does make a difference in the flavor - basically its reduces the moisture and increase the natural flavor.

I got it at Kroger in Starkville. You should be able to find them anywhere that cuts their own steaks.

I'm cooking it this Saturday. I'll try to give a photo update during the process.

Nice !!, Very Nice!!

Smoke68 wrote:I'm cooking it this Saturday. I'll try to give a photo update during the process.

Going to need step by step photos. At least slicing and trimming.