Been dry aging a 3 bone rib roast. This is my first attempt and since I don't have a dedicated refrigerator I used the UMAi bag

Day 1 I started out with a small 8.41 lbs in an UMAi bag



Day 7 in the fridge out in the garage



Day 14 still in the garage



Day 14 other side



Didn't feel like the garage fridge was circulating enough due to cold weather so I made room in the kitchen fridge.

Day 21 a major difference



Day 21 other side



Day 28 wow! Lost 1.1 lbs of water

[img]http://i170.photobucket.com/albums/u258/elkhunter76/cooking/Day28_zps678a892b.jpeg[/img]

[img]http://i170.photobucket.com/albums/u258/elkhunter76/cooking/Day28B_zps30ec0407.jpeg[/img]


Day 28 other side

[img]http://i170.photobucket.com/albums/u258/elkhunter76/cooking/Day28A_zps3b409a05.jpeg[/img]

I want a new larger kitchen with a gas range!

That roast looked good to me at the start!
You may need to teach me again the advantage of drying out such a good cut of beef?

Outstanding Keith! Should be like butter

http://www.askthemeatman.com/dry_aged_beef.htm

http://www.lafrieda.com/30_Day_USDA_Prime_Standing_Rib_Roast_Boned_p/bfrpsrrbt30.htm

Should have lots of flavor and tenderness. We are going to need some ready to eat pics.

I will try to remember

You damn well better remember!!!

Mike

I've never been one for the use of UMAi bags, it's just not "real" dry aging. Also to me wet aging is a load %&@$ as well....IMHO....Also it's really hard to dry age in a small fridge as there isn't quite a lot of air flow (makes for some funky smells), but it can be done never-the-less.

The salt reference in this video I'm not that fond of, but I think he's mainly using it as an added desiccant because of the air flow is so low, and the fact he doesn't have control over humidity. In real professional aging coolers they don't use salt unless it's used for a curing/drying affect in some hams...ect. But this is a decent video: https://www.youtube.com/watch?v=E97xZjDJ4lQ

Still, bet it will be good eats....

Explain please why it is not real dry aging. Certainly is not wet. That piece lost over a pound in 28 days. The surface has dried out and hardened. Curious as to your reasoning and knowing your background is in meat processing.

Go to neutral corners !!!

Ship to me.

My big yaller lab will smell the brown truck a comin'.

Peace !!!!!

Not likely my friend

LOL.....He's not giving up any of that fine meat!



The bag lets moisture out that much is true, but doesn't let oxygen in which allows for a anaerobic (wet) age environment. By contrast it's more of a wet age compared to a dry age in theory. Oxygen is needed for the flavors to enhance do to spoilage bacterium/molds/fungi and help to break down connective tissues, not to mention gives it the pungent flavors. Moisture loss concentrates the flavors. Together you get a tender piece of meat and a concentrated "Beefy" and "Aged" favor in the end product. So if you Wet Age you don't get these "Aged" flavorings, and you don't get the moisture loss, it tastes and smells sour and flavorless.

Take a quick look at this: http://www.theatlantic.com/health/archive/2010/04/dry-vs-wet-a-butchers-guide-to-aging-meat/38505/

Or this: http://blog.golbsalt.com/2012/09/07/umai-dry-bag-is-it-really-dry-aging/

But the problem here is; how does the average person age meat in a small refrigerator? They don't have the right equipment?
UMAi does some of the process by allowing moisture out, but it doesn't let the spoilage organisms in. This creates enzymed broken product with moisture loss, but fails to give you that extra pungent flavor. But hey, it does work, you just don't get the real "Aged" end product, but you do get pretty dang close! Not bad if you ask me especially for the average person to be able to make these type products under below professional conditions. But there is a large difference between the three.

Wet=Bronze, Wet-Dry=Silver, Dry=Gold

Thanks for the explanation.

when r u gonna eat that beast...?

this next weekend I plan to trim it and cut into steaks

according to the wisdom around here it should be top notch...I hope the effort pays off...!!!

I appreciate this thread and all of the input. Thanks for the links etc. Carry on.

Mark

What is a UMAi bag?

http://www.drybagsteak.com/

Today was 38 days so I trimmed it and cut it up. At 38 days It lost 1.4 lbs off moisture. Before trimming off the crust it was 7 lbs. After trimming I ended up with 5.4 lb of steak. Some of the trimming loss was due to the "knuckle" bones between the rib bones so I could cut this into 3 nice cowboy cut steaks. I will post a few pictures later.

Well it looked darned good in the text you sent so I would say mission accomplished!!!

I'm sold! But I may cook mine whole.

you guys better not be sexting

38 days in



still in bag



out of bag

trimming



3 cowboy cut steaks

I'll be out soon as I get my driveway plowed! Great looking grub..

I'll take chop on the top please, med-rare, and some oyster mushrooms in butter and gin pan sauce.

drooling here.

Looking good.

What was the grade of that meat?

Choice or select I don't remember. Bought the roast at a Safeway.

never would'a thought the meat would look so good after sitting around like that...

I can make it for dinner in a couple of hours. Count me in. Thanks for the text brother!

Bob

You found a cut of meat like that where you live?

I guess I will stop packing it from home.

Looks really Good!

you are too late...but at least you would have appreciated it even at medium. Next thing I cook for my wife will be round steak extra well done grrr

I refuse to ruin a great piece of steak! Especially one I have put so much time into!

looks fantastic, elk, but it would be interesting to hear a description of the color of the interior, texture and flavor

It was the most tender piece of steak and wonderfully flavorful. I cooked it until it was just a tiny bit red inside. Overdone for my taste but an attempt to placate the person who gets a burnt hot dog next time.

That steak was almost 2" thick.

+1

Great job Keith! I have one that I have to over cook for also

Sounds like it was worth the effort, nice job.

Really, really nice Keith. I'm sorry missed your text the other day. So, will you do it again? Mine is 13 days in as of today.

Mike

Yep I will do it again!