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A project forty days in the making

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Wolfpack
Wolfpack Posts: 3,551
in EggHead Forum
i finally took the plung and bought some of the Unami dry age bags. After some difficulty getting the bag sealed I finally triumphed and into the beer fridge the ribeye primal went. 

So after much anticipation the calendar finally rolled around and it was ready. I went 40 days on this first go round. 

I was was surprised how hard the crust had become- takes some work to get everything sliced up. 

Cooking soon so will update...
Greensboro, NC
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
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    Looks good, can't wait to hear how it tastes.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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  • RRP
    RRP Posts: 25,898
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    That will be well worth your effort and wait! That was one nice marbled chunk-o-cow! I assume it was graded prime.
    Re-gasketing America one yard at a time.
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  • Wolfpack
    Wolfpack Posts: 3,551
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    Actually it wasn't prime- they only had two prime ones when I bought this one and they weren't as soft and floppy as this one. 
    Greensboro, NC
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  • Botch
    Botch Posts: 15,491
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    Wolfpack said:
    Actually it wasn't prime- they only had two prime ones when I bought this one and they weren't as soft and floppy as this one. 
    Even better!  
    _____________

    Tin soldiers and Johnson's coming...


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  • RRP
    RRP Posts: 25,898
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    Wolfpack said:
    Actually it wasn't prime- they only had two prime ones when I bought this one and they weren't as soft and floppy as this one. 
    COOL!!! I buy all my sub-primals for dry aging from SAM's. They only carry select grade. What I do is go on a Monday morning when the bins have been re-stocked so I'll have 12 to 20 to choose from. I've taught myself (and had good luck I suppose) learning to read the large end marbling in spite of the snarled up cryovac end seal.
    Re-gasketing America one yard at a time.
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    Looks fantastic!!!  Remember that it cooks faster than non-dry aged meat! SO pay attention to the temp of the meat. I was shocked at how fast it cooked!
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • CanadianAnvil
    CanadianAnvil Posts: 226
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    Looks great! I so want to try this! 
    I'm renovating a bedroom and bathroom in our house for the owmbo so its given me the green light to get some more toys!

    So the question is, how big is a full rib roast or a strip loin? One reason is for the bags to order and second is she okayed a chamber sealer if they will fit
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  • RRP
    RRP Posts: 25,898
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    CanadianAnvil said:

    So the question is, how big is a full rib roast or a strip loin? One reason is for the bags to order and second is she okayed a chamber sealer if they will fit
    As a rule of thumb a boneless rib eye sub primal will run 15 to 18 pounds and a strip loin 10 to 12 pounds. The issue you raise though is your interest in a chamber style vacuum sealer so you will need to know its dimensions. The larger the better, but the smaller it is then for use with a UMAI Dry bag there is an issue. A conventional vacuum sealer such as made popular by Food Saver works better since it will just be sealing the end, not trying to encompass the whole sub-primal.
    Re-gasketing America one yard at a time.
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  • CanadianAnvil
    CanadianAnvil Posts: 226
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    Looking at a vp215 so inside size is 11" by 5" by 15". Think that is big enough?
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  • Hawg Fan
    Hawg Fan Posts: 1,517
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    I've never tried aged meat so I'm interested in your final results.

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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  • RRP
    RRP Posts: 25,898
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    CanadianAnvil said:
    Looking at a vp215 so inside size is 11" by 5" by 15". Think that is big enough?
    IMO that might be a very tight fit. The most common/popular size UMAi Dry bag is their Ribeye/strip loin bag which is a flat 12 x 24 bag and is meant for a 12 to 16 pound sub-primal. I'm not saying that a 11 X 5 X 15 chamber wouldn't work, but it just seems too small to me. 
    Re-gasketing America one yard at a time.
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  • CanadianAnvil
    CanadianAnvil Posts: 226
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    Thanks for the info. We don't have a sealer now and dont want to buy two to dry age. I make alot of sausages so the speed and durability of the chamber sealer was a big plus. 
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
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    You can dry age without bags too. Not to step on toes. 

    Rinse, pat dry, place on cooling rack in/on a coookie sheet in the bottom of your beer fridge. Wait. 
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • CanadianAnvil
    CanadianAnvil Posts: 226
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    I know but my wife is squeamish of that. 
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  • RRP
    RRP Posts: 25,898
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    CanadianAnvil said:
    I know but my wife is squeamish of that. 
    UMAi Dry is becoming a real popular source of their speciality bags for various charcuterie.  That speciality side of their biz has taken on a life of its own outside of just dry aging beef sub-primals whether you want to consider bag or commando.
    Re-gasketing America one yard at a time.
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
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    problem is asking the wife in the first place. Heh heh heh. 

    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • bgebrent
    bgebrent Posts: 19,636
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    Those look amazing brother!  
    Sandy Springs & Dawsonville Ga
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  • nolaegghead
    nolaegghead Posts: 42,102
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    I think prime ribeye is too fatty.  Choice is my choice, regardless of price.  Nice job, can't wait to hear about the taste test.
    ______________________________________________
    I love lamp..
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  • Wolfpack
    Wolfpack Posts: 3,551
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    Sorry had an unexpected visitor show up at the house as the steaks were in final stages. So didn't get any pics.

    The wife noticed the difference and liked it- kids didn't notice anything but still ate theirs. I have eaten quite a few dry aged steaks and these turned out pretty well- not the best I have had but much better than normal.  I also kept one piece very untrimmed- I enjoyed the flavor but the ends remained fairly hard. 
    Greensboro, NC
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  • Little Steven
    Little Steven Posts: 28,817
    edited September 2015
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    CanadianAnvil said:
    Looking at a vp215 so inside size is 11" by 5" by 15". Think that is big enough?


    I got the 120 and it is terrific. Don't know where you are but Cedarlane Culinary in Burlington ON is the distributor for Vacmaster. I was able to negotiate.

    https://cedarlaneculinary.ca/Products/Detail?code=VP120&lob=Culinary

    Steve 

    Caledon, ON

     

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  • CanadianAnvil
    CanadianAnvil Posts: 226
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    I'm in Ingersoll so 15 minutes east of London on the 401
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  • Little Steven
    Little Steven Posts: 28,817
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    California moved us out of a playoff spot. You need to get on here.

    http://eggheadforum.com/discussion/comment/1779140/#Comment_1779140

    Steve 

    Caledon, ON

     

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