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RECIPE: ( directly from the UMAI Dry website)
Step 1: Select Your Meat
Always dry age whole, sub primal cuts (not individual steaks) for the best results. We recommend Ribeye, Entrecote in Europe (Scotch filet in Australia), NY Strip (Striploin), or Sirloin. You can dry age Tenderloin (filet mignon) but only for short period of time (4-5 days) so as not to lose expensive tender meat to trim.
Step 2: Transfer Meat
Use the clean transfer method and keep the seal area free of liquids to ensure the best heat seal. Wipe the opening of the bag with a paper towel prior to sealing.
Step 3: Sealing the Meat in UMAi Dry
We recommend sealing your UMAi Dry bag at a 45-degree angle due to the commonly narrow sealing bar on most heat sealers. Position the meat at a 45-degree angle to the sealer and grasp the opening of the bag in your hand to create some wrinkles for better airflow and then seal the corner. Since our UMAi Dry bags melt at a slightly higher temperature than other drying bags, seal the bag a 2nd time for 20 seconds. Wait until the material is cool to check the seal and make sure it is transparent.
Next, reposition the meat parallel to the heat seal and insert the VacMouse vacuum aid strip to allow air to be drawn out by the vacuum pump in the sealer. Massage the air out of the bag corners and meat crevices while the vacuum is running. UMAi Dry does not require an absolute vacuum, making it easier for meat crafters to learn how to make dry aged steak at home.
The purpose of vacuum sealing is simply to bring your UMAi Dry bag into contact with the meat to allow for efficient moisture release.
Add a label with your anticipated dry aging start and end date. We recommend dry aging steak for 21-45 days in your UMAi Dry bag.
Step 4: Refrigerate Meat
Place your UMAi Dry bag in a modern, full-size refrigerator that effectively controls the humidity to draw the moisture out of the inner environment of the refrigerator. Fun Fact: Moisture evaporation stage lasts for about 7-10 days. The tenderization and flavor development stage lasts as long as the meat is being dry aged. We have customers who dry age for up to 100 days in UMAi Dry bags!
Step 5: Trim, Steak Out, & Let’s Eat!
After the desired aging period, the meat can be removed from the UMAi Dry bag and cut into steaks. I prefer thicker steaks, 1 ½”-2”. The bark that has formed on the meat is usually easiest to trim off after cutting the individual steaks. Any remaining steaks that won't be cooked within a couple days can be vacuum sealed into a Foodsaver type bag and stored in the freezer for up to a year.
- After trimming the bark off of the meat, season liberally with kosher salt and pepper. Set aside while starting the grill.
- Fill your grill with FOGO Premium Charcoal and prepare for indirect grilling at 250°.
- Once the grill is at temp, place the Meater Wireless Thermometer into the center of the steak. Place the steak on the grate and close the lid. Cook until the internal temperature is 115°. Remove the steak and switch over to direct grilling. Once the fire has built up, sear the steaks for approx. one minute per side. Remove, carve, enjoy!
Dry Aging At Home
Did you even know that you can dry age steaks at home without one of those uber expensive dry aging refrigerators? It’s true, you can, and the best part is that it is really simple to do and won’t cost you an arm and a leg. The only thing that you need is UMAI Dry Age Bags to do it!
What is Dry Aging?
Dry aging is nothing more than placing a piece of meat in a humidity and temperature-controlled environment. This, combined with proper air circulation is all that is involved with dry aging. What we are trying to accomplish is a natural decomposition of natural enzymes and connective tissues in a given piece of meat. When done properly, this process will create a more tender and more flavorful piece of meat.
During the process, the meat will develop a hard outer shell and will turn a dark mahogany color. This is mostly due to the amount of moisture being removed form the meat and the growth of mold on the outside of the steak. I know, I know, mild on your steak sounds gross, right? Well have no fear, it will all be trimmed away before cooking.
What cuts of meat to use:
First off, you do not ever want to dry age a single steak. Why, you ask? Simple. The outer edge that forms on the steak will account for about 20% of the meat when you trim it away. This will not leave much steak for you to cook and eat. Nope, it is always better to start with a full, subprimal cut of beef. 15 lbs. is a good size.
The other really important part is to use meat that is still packed in the original cryo-sealed packaging. The reason being is that these cuts have the entire surface coated with myoglobin, or “purge” which is a type of thick, sticky protein that covers the meat when vacuum packaged. UMAI Dry needs this “meat glue” to bond with the meat surface.
The best recommended cuts to use are these:
- Rib subprimal (boneless)
- Short Loin
Is Dry Aging worth it?
It may take a little bit more effort and time, but dry aging is definitely a great way to add flavor and tenderness to your steak. It adds an almost nutty, blue cheese hint of flavor to a steak that you cannot attain anywhere else. I would not say that I will be doing this with every steak that I cook but it is certainly in my plans to do it more often. It is nice to be able to achieve these kinds of results without going out and spending $1000 or more on a dry aging refrigerator. For just under $30, you can be dry aging beef right in the confines of your own kitchen.
So what are you waiting for? Get yourself some UMAI Dry Age Bags and get to aging! Until then, remember to get out and grill and we will see you the next time on The FOGO Life.