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DRY AGING

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

Comments

  • RRPRRP Posts: 22,058
    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.
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • JohnInCarolinaJohnInCarolina Posts: 11,616
    Pretty sure you don't need any bags.
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • ChubbsChubbs Posts: 6,925
    Plenty have. Try the search feature or grab a cocktail and wait for folks to chime in. 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • DMWDMW Posts: 12,507
    You don't need to bag your meat. Or hide it behind pickle jars.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • SGHSGH Posts: 24,111
    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.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    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. 
  • nolaeggheadnolaegghead Posts: 26,712
    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.
    ______________________________________________
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  • bgebrentbgebrent Posts: 16,519
    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
  • bgebrent 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 
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