Dry Aged Beef Umai Bag Method
I realize there take been several of these posts on dry aging of late, but I had started this process near 2 months ago then I thought I would go alee and post this. This is a step by stride on how to dry age beef using the Umai Bag. Dry out crumbling is the process of allowing meat, in this case beef, to cure out in a controlled temperature and humidity environment. All steaks you lot eat at a steak house are almost certainly dry anile. Dry aging accomplishes two things; first it draws out excess moisture in the meat giving information technology a deeper, beefier flavor (what the Japanese refer to as umami) as well every bit letting the natural enzymes occurring in the meat to begin tenderizing.
For nearly of united states of america at home that don't desire to get to the expense of having such a controlled surroundings necessary for aging, a special type of bag has been developed that safely helps achieve a very similar result. The bag itself acts like to the osmosis process whereby outside bacteria and such cannot enter the purse while wet is allowed to escape. Equally a event of this dry crumbling, the outside of the meat, or the pellicule, cures to a dry well-nigh jerky similar consistency while the meat inside becomes tender, dense and flavorful.
Here are the instructions that come with the Umai Bag. It's actually very easy to practise, the but requirement is to have a refrigerator that should be kept relatively close to the safety zone temperature. I do mine in my garage refrigerator and go on it at around 35-36*.
As you can hopefully see, the first step is to wash the cryovaced pocketbook the meat comes in, cut the cease off and insert into the Umai bag and depict out the cryo bag. Unfortunately my roast was a little too wide to achieve that so I used a very make clean pan and a pair of nitrate gloves to handle and insert instead.
I started with a 13.93# Pick Boneless Ribeye from Costco. Taking choice and turning it into prime number is office of the plus of this process. I got it bagged up and sealed with my vacuum sealer.....
Discussion of caution, these bags are frail and tear hands. They are not at all similar the plastic food saver numberless you are used to. At about $10 each, you desire to make sure you lot don't ruin 1. Sealing can be a petty tricky.
Once sealed and placed in yous frig, information technology's at present the hardest part, waiting for weeks to let it age. I ordinarily just practise thirty days but wanted to try 42 days to see if information technology did an fifty-fifty better job. More well-nigh my decision later. In the meantime, here are the intervals and how the meat began to expect after each week of curing.....
Week 1
Week three
Week 4
Week five one/2, actually getting funky !!
....finally after 42 days of waiting I pulled it and unwrapped information technology. The first matter I did was to weigh it to observe out my yield. Retrieve I started with almost 13.93 pounds and ended up with a picayune over 10 pounds, lost 3 and three/4 pounds of moisture !!!
Pellicle becomes very dry and aged, has the consistency to shiny beef jerky.....
Went ahead and cutting ten steaks that came out to be right around ane three/4" each with an boilerplate weight of correct around 16 ounces each, perfect pre-trimmed size. As to trimming, y'all tin can trim the entire roast prior to slicing or you can trim the sliced pieces. I choose the latter because I have more control and I exercise like to leave some on the steak, I actually like the way it tastes later it is charred.....
Notice the deep, nigh purple hew to the meat. That's a sign of intensified season. Even the fatty ends upwards with a richer taste. I threw a couple onto the gasser and grilled to medium rare. Succulent.....
PROS - Every bit mentioned, the steak has such a better richness and tighter texture. I took a piece of choice meat and turned it into prime. If yous dear beefiness, this is beef on steroids. Fifty-fifty the fat takes on a better richness in my stance. With the obvious lack of a lot of moisture, resting the steak only requires the time you pull it off the grill to the time it hits your plate !! Cut into it doesn't gush out a ton of wet and thus flavor is locked in. Plus only cheaper and better !!!
CONS - A long waiting flow. To be honest I adopt the 30 twenty-four hour period age as opposed to the 42 day period. I found there was as well much loss in yield this time and I similar but a bit more moisture in the meat. Also as mentioned the bags are rather expensive (at $10 each) and are frail. They tin be tricky to seal properly.
All in all I would highly recommend giving this a effort. Ownership ribeye in this quantity non simply makes for a better product only costs a lot less as well. Starting at $eight/lb, having it balloon to about $10-11/lb subsequently crumbling, gives y'all a bunch of steaks that would easily go for $15/lb or more in the store !!
THIS DEFINITELY GETS TROUTMAN'S Aureate SEAL OF Approval !!!
Source: https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/529101-42-day-beef-aging-with-umai-bag
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