Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Umai dry age bag

Has anyone used the Umai dry age bag setup? If so did you like the results?

Used the bag once, maybe 3 years ago. The meat turned out awesome! I would not shy away from doing it again. Think I left mine rest for about 3 weeks.
There will be some shrinkage and waste, so be prepared to deal with that.

Would do again, but the gasket on my vacuum sealer took a crap. 15 LBS of meat is too much for a single man, without the vacuum sealer.

Umai for the win!!!

Thanks guys!! Bags on order!

Bow- how many days did you age that?

I recently did a 35 day dry age on a standing rib roast. Turned out amazing! Also made some lonzino and it was super easy and tasty, will definitely use them again.

That one was 45 days which seems to be my sweet spot. I tried one for 60 days and it was a little too nutty/funky for my taste. Back before meat was more valuable that Nazi gold I experimented from 21 days up. That 40'ish day range is where I've taken the last half dozen I've done. Just make sure the fridge you use cycles correctly. I tried one in my garage fridge and due to ambient temp the fridge didn't cycle enough to pull all of the moisture out. You'll be just fine. Enjoy!!

Looks great. I agree 40 ish days is about right. Less than 20 days isnt worth it.

I've done a fair amount without any bag and they've turned out fine.

Bowhunr

Give us the run down on what and how you age them. What’s your process

I have heard of umai bags but never tried this.

Its super easy.

Remove meat from package. Place meat in UMAI bag without rinsing it. Vacuum seal. Place in refrigerator on a cooling rack so air circulates around the whole thing. After how ever many days you want to age it cut it out of the bag and trim off the pellicle.

UMAI bags look like normal vacuum sealer bags but the secret behind them is they allow moisture out but they don't allow oxygen in. The bag will form a bond with the meat and as it dries often times the meat shrinks and separates from the bag which is fine. The bag is still doing its job. Lots of videos on youtube about how to make different aged meats.

The key is to use primal cuts instead of individual steaks to reduce the amount of loss.

^^^^^^^^SEE ABOVE^^^^^^^^

Sorry, I couldn't help myself.......haha

Awesome. Sounds very simple

Looks like I’m gonna have to get a couple on order and find some meat worthy of such a event!

Thanks

My advice is buy bags bigger than you need. I made that mistake and had to cut my primal down. It worked but it wasn't ideal

Can you reuse the bags?
Once the meat is inside the bag do you lay it on a flat pan on the rack in the refrigerator?

No you can't reuse the bags. Its best to put the meat on a rack that allows air flow around all of it. I use cheap cooling racks I got from town.

I still have no idea what the advantage of this bag is over just putting on a rack? Seems like an unnecessary step and cost.

Honestly you don't really need it, its just an added level of safety. Guga foods on youtube has done a lot of experiments with dry aging.

You won't need the bags if you have a fridge dedicated to dry aging. All the bags do is allow moisture out and prevent any odors from other things in the fridge from contaminating the meat. Unfortunately, I don't have the luxury of a dedicated fridge.

My beer fridge is where I do it. Has always worked well.