Dry aging your beef could not be any easier and it can all be done from the comfort of your own home. Thats right, with the help of a product from Umai http://www.drybagsteak.com you can dry age your beef safely and easily.
Dry aging will intensify the beef flavor as well as break down the muscle fibers in the meats to make a more enjoyable experience. This process is lengthy and thus one of the reasons why its so expensive if purchased elsewhere.
I started off with buying a Boneless Ribeye from Costco. It’s grade was “Choice” and costed about $8 a pound. It had been ‘Wet Aging” for about 2-3 days so it was pretty fresh.
This video is how I used my Weston Pro 2300 vacuum sealer with the UMAI product. It was a little challenging but I am sure it will be well worth it. You can do this with almost any vacuum sealer.
After the meat is vacuumed sealed, you must keep it in a well ventilated refrigerator thats at 35F – 38F for 28 DAYs. At that time you can take the meat out and prep it for use and I will show that process so please stay tuned.
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