Top 10 reasons to use UMAi Dry bags

nolaegghead

10. Reduce water loss for a juicier steak.
9. No need for a curtain of pickle jars to hide science experiment from wife.
8. Stimulate economy by buying more stuff (presumably made from crude oil feedstocks).
7. More al dente texture due to less thamnidium mold collagenolytic enzymes
6. Less trimming for the squeamish.
5. Act of "bagging meat" very Earnest Hemmingway-ishy.
4. Opening bag is like Christmas present for excitable medical examiner.
3. More efficient use of refrigerator shelf space.  You can stack stuff on bag of dead meat. Like Beer.
2. Divorce lawyers are expensive 
1. If you die before harvesting dry aged beef, obituary is less brutal when rotten meat is bagged.
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0. (bonus) Because it pisses off Stike (edit)

nolaegghead

Please feel free to add to list.  Open debate is critical to a free society.

RRP

11.  Because it pisses off stike! 

bgebrent

Hilarious!

texaswig

It keeps the kid from wanting to poke it every time he goes to the fridge to get cheese sticks or pickles. 

SRFShane

13. When wife calls and asks what you're doing, "bagging my meat" becomes a completely reasonable response.  

WeberWho

You won't get stds 

nolaegghead

True, uncovered meat can get the AIDS!!!!  AIEEEE!!

Darby_Crenshaw

Juicier is one way to say there is less condensed beef flavor, more water

it's a personal preference which is better.

it doesn't piss me off if you use them. I just have literally never heard one person explain why they use them other than to say their wife won't "let" them do it the tried and true way in the fridge (commando).

i'd live to actually have a discussion, but the simple fact here is that whether it is curing, aging, whatever, people prefer a simple yes/no answer.  And frankly, they prefer to be told things rather than figure things out. 

RRP and I discussed a loooong time ago, with some info from the dry bag folks, the differences in drying between the two methods. 

Commando initially dries faster. But at 45 days or so the rind is thick enough that it slows drying, while the dry bag at this point allows faster drying in comparison. Basically. Around 45 days-60 days they were saying the drying is the same

my point has always been, a person ought to understand the tools they are using

i don't begrudge a guy using them. Or even getting them free for running their forum. But i do think when some OP posts a nice cook he did after aging his own way, we don't need an unsolicited commercial for Umai. I could see if the guy asked about them or even if someone else had. 

Does StCharcoal mentions how great his charcoal is every time someone mentions Royal Oak? No. 

call me crazy. Just thought the dude who posted his cook did fine and didn't need any training wheels, especially when he didnt ask for any

DoubleEgger

Wednesday is shaping up once again to be the new Friday...

SGH

DoubleEgger said:

Wednesday is shaping up once again to be the new Friday...

It's always Friday on the forum

DMW

bags

Scottborasjr

I'm willing to do a side by side test of bags or no bags in the steak locker that @SGH posted yesterday. All I need is the financing for the steak locker, the steak and the bags......

nolaegghead

UMAI bags are fun bags and everyone likes fun bags.

YukonRon

They hold Hotdog Sandwiches!

nolaegghead

I see what you did there

Terrebandit

I wasn't expecting the essay. 

DoubleEgger

Terrebandit said:

I wasn't expecting the essay. 

I was...

mgoblue0484

What is the minimum weight and length of time required to dry age? I've had a store bought dry aged steak; I don't recall liking it any more than a regular 'ol steak. I would like to try it, seems intriguing to me.

nolaegghead

mgoblue0484 said:

What is the minimum weight and length of time required to dry age? I've had a store bought dry aged steak; I don't recall liking it any more than a regular 'ol steak. I would like to try it, seems intriguing to me.

@mgoblue0484 Stick with primals and subprimals.  Depends on what it is.  You could cut a standing rib roast in half and dry age half of it.  There's more waste the smaller your cut, and a small cut like a steak would dry out before it could fully age.  I would say meat is typically aged a minimum of 21 days all the way up to 60 days.  You could go shorter or longer for less or more of the effect.

mgoblue0484

Thanks for answering my question.

JRWhitee

If my wife new how much this forum cost me every year I wouldn't be able to come out to play anymore...

Little Steven

#1: You just have too much freakin' money.