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DRY AGING

ugdlocal13
ugdlocal13 Posts: 12
in Cookbook
Has anyone ever tried dry ageing their meat. I would like to know what type of vacuum sealer I would have to buy because mine is to advance. Here is the site that you get the equipment from.
www.UMAi.com

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Comments

  • RRP
    RRP Posts: 26,027
    ugdlocal13 said:
    Has anyone ever tried dry ageing their meat. I would like to know what type of vacuum sealer I would have to buy because mine is to advance. Here is the site that you get the equipment from.
    www.UMAi.com

    full disclosure - I am the moderator on that forum and will gladly answer that and any other questions over there.
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  • JohnInCarolina
    JohnInCarolina Posts: 32,587
    Pretty sure you don't need any bags.
    "I've made a note never to piss you two off." - Stike
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  • Chubbs
    Chubbs Posts: 6,929
    Plenty have. Try the search feature or grab a cocktail and wait for folks to chime in. 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • DMW
    DMW Posts: 13,833
    You don't need to bag your meat. Or hide it behind pickle jars.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • SGH
    SGH Posts: 28,883
    RRP said:
     I am the moderator on that forum 
    Ron, I guess it's a good thing that you are not the moderator on this forum or I probably would have been banned a long time ago  =)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • nolaegghead
    nolaegghead Posts: 42,109
    Buy a big chunk of meat (bigger the better, like she says).  Put it on a drying rack.  Put it in the refrigerator.  Wait 4-6 weeks.  Eat.
    ______________________________________________
    I love lamp..
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  • bgebrent
    bgebrent Posts: 19,636
    nolaegghead said:
    Buy a big chunk of meat (bigger the better, like she says).  Put it on a drying rack.  Put it in the refrigerator.  Wait 4-6 weeks.  Eat.
    It is this simple.  You want your temp below 40F.  Plenty of examples on the forum and lots of folks very experienced here.
    Sandy Springs & Dawsonville Ga
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  • ElkhornHusker
    ElkhornHusker Posts: 493
    bgebrent said:
    nolaegghead said:
    Buy a big chunk of meat (bigger the better, like she says).  Put it on a drying rack.  Put it in the refrigerator.  Wait 4-6 weeks.  Eat.
    It is this simple.  You want your temp below 40F.  Plenty of examples on the forum and lots of folks very experienced here.
    That is all I did, simple
    Elkhorn, NE
    1 large egg
    28" Blackstone
    Akorn Jr. 
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