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NPHuskerFL
Posts: 17,629
I'm researching Umai charcuterie & dry aging bags and attempting to buy at the lowest cost possible (wanting a good bit/bulk). I already use a vac saver. I already have #1 & #2 curing salt. Where do you buy your bags etc? What else do I need (vac mouse?). Any suggestions from y'all is appreciated.
LBGE 2013 & MM 2014
Die Hard HUSKER & BRONCO FAN
Flying Low & Slow in "Da Burg" FL
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Interested in this too Husker. I was planning to order the kits from the website but guess I will wait until I see responses from here. Their bresaola video is solid and on my list. Thanks for postingColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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As you may already know I serve as a moderator on the UMAi Drybag forum and I post there as RRP as well, so I'm giving you full disclosure! I have NO monetary connection to the company but I have used their product for several years to dry age my sub primals of beef and I got to know the owner and I offered my services gratis to set up a forum which I thought would help her.
There is only one source of that product and they ship all over the world. The material is unique as it permits the aging and moisture to be released on a controlled basis and one way. When using a Food Saver then yes the VacMouse really helps. A few years back before they discovered the VacMouse I made a 6 minute video on YouTube of how to seat a UMAi bag with a FS using a piece of FS bag, but trust me the VM makes it so much easier!Re-gasketing America one yard at a time. -
What are you guys talking about?
UMIA Dry bag? VacMouse?
I know what a food saver is.
What do ya'll do with this stuff?
XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ -
I'd post a link but I'm not sure Vanilla will let it go through, but give me a minute to try and edit this post...so let's see...
http://www.drybagsteak.com
Re-gasketing America one yard at a time. -
@NPHuskerFL. ..you interested in an aged bag?Green egg, dead animal and alcohol. The "Boro".. TN
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@RRP You Sir are a man of many talents! Thank you for that valuable info. So it seems safe to say I'm best suited to purchase directly from them Ron?
@durangler I'm wanting to age my own steaks, make prosciutto, pancetta etc etc
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
@RRP yep Ron that's where I'm looking (same link you listed).LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Prosciutto? Damn! Doesn't that take forever and a day? CuriousLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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NPHuskerFL said:@RRP You Sir are a man of many talents! Thank you for that valuable info. So it seems safe to say I'm best suited to purchase directly from them Ron?
@durangler I'm wanting to age my own steaks, make prosciutto, pancetta etc etcRe-gasketing America one yard at a time. -
NPHuskerFL said:XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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@greg345 The prosciutto will probably be one of the last things I try. It does take some time.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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I'm I correct in that each bag that is sealed needs it's own vac mouse @RRPLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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@RRP I'm officially a newbie on the forum you listed. Same user name. Only question thus far (I'm certain I'll have many) is there a mobile view?LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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NPHuskerFL said:I'm I correct in that each bag that is sealed needs it's own vac mouse @RRPRe-gasketing America one yard at a time.
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RRP said:I'd post a link but I'm not sure Vanilla will let it go through, but give me a minute to try and edit this post...so let's see...
http://www.drybagsteak.com
LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore -
Umai bags work great. I have a 21 lb. bone-in rib roast in one right now. Going for 45 days which will be March 6th. This is the second time I've done it and can't wait for some more dry aged steaks!
Mike
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE -
mahenryak said:RRP said:I'd post a link but I'm not sure Vanilla will let it go through, but give me a minute to try and edit this post...so let's see...
http://www.drybagsteak.comRe-gasketing America one yard at a time. -
Glad to have you aboard!
LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore -
@NPHuskerFL thank you, too, for raising the topic. I've considered this before but never took the plunge.
LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore -
@mahenryakDry aged primals at home, charcuterie etc. Nuff said
Just noticed I labeled egghead forum. I guess I should've put as OT....but, then again it falls right in line.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
@BOWHUNR that's awesome!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Is it worth the money for a family of 2 to do this and is it expensive ?Trenton ON 1 mbge for now
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BOWHUNR said:Umai bags work great. I have a 21 lb. bone-in rib roast in one right now. Going for 45 days which will be March 6th. This is the second time I've done it and can't wait for some more dry aged steaks!
MikeColumbia, SC --- LBGE 2011 -- MINI BGE 2013 -
@cook861 go price a whole pancetta or capicola. You can always vac save and freeze in portions.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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cook861 said:Is it worth the money for a family of 2 to do this and is it expensive ?Re-gasketing America one yard at a time.
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Let me understand this. You can use these dry bags to make dry cured sausages and Pancetta? If that is the case, I am in.XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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Cookinbob said:Let me understand this. You can use these dry bags to make dry cured sausages and Pancetta? If that is the case, I am in.
the girl friend, your wife, or your friends! Serving dry aged steaks will kick your reputation as a grill master through the roof!
Re-gasketing America one yard at a time. -
Thanks for the heads up on this Mr Ron. I've been wanting to try dry aging and I just so happened to buy a food saver this week. Masters Sunday is only 6.5 weeks away. I'll be eating dry aged beef for sure.
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