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#UMAI DRY ARTISAN MEAT KIT HOW TO#
#UMAI DRY ARTISAN MEAT KIT FULL SIZE#
#UMAI DRY ARTISAN MEAT KIT FREE#

THE DRY AGING PROCESS: WHAT TO EXPECTĭAY 1 At least 75% of the meat surface is in contact with the UMAi Dry membrane. Any remiaing steaks that won’t be cooked within a couple days can be vacuum sealed into a Foodsaver type bag and stored in the freezer for up to a year. The bark that has formed on the meat is usually easiest to trim off after cutting the individual steaks. We have customers who dry age for up to 100 days in UMAi Dry bags! Step Step 5: Trim, Steak Out, & Let’s Eat!Īfter the desired aging period, the meat can be removed from the UMAi Dry bag and cut into steaks. The tenderization and flavor development stage lasts as long as the meat is being dry aged. Fun Fact: Moisture evaporation stage lasts for about 7-10 days.

#UMAI DRY ARTISAN MEAT KIT FULL SIZE#

Place your UMAi Dry bag in a modern, full size refrigerator that effectively controls the humidity to draw the moisture out of the inner environment of the refrigerator. We recommend dry aging steak for 21-45 days in your UMAi Dry bag. The purpose of vacuum sealing is simply to bring your UMAi Dry bag into contact with the meat to allow for efficient moisture release.Īdd a label with your anticipated dry aging start and end date.

#UMAI DRY ARTISAN MEAT KIT HOW TO#

UMAi Dry does not require an absolute vacuum, making it easier for meat crafters to learn how to make dry aged steak at home. Massage the air out of the bag corners and meat crevices while the vacuum is running. Next, reposition the meat parallel to the heat seal and insert the VacMouse vacuum aid strip to allow air to be drawn out by the vacuum pump in the sealer. Wait until the material is cool to check the seal and make sure it is transparent. Since our UMAi Dry bags melt at a slightly higher temperature than other drying bags, seal the bag a 2nd time for 20 seconds. Position the meat at a 45 degree angle to the sealer and grasp the opening of the bag in your hand to create some wrinkles for better airflow and then seal the corner. We recommend sealing your UMAi Dry bag at a 45 degree angle due to the commonly narrow sealing bar on most heat sealers. Wipe the opening of the bag with a paper towel prior to sealing.

#UMAI DRY ARTISAN MEAT KIT FREE#

Use the clean transfer method and keep the seal area free of liquids to ensure the best heat seal. You can dry age Tenderloin (filet mignon) but only for short period of time (4-5 days) as not to lose expensive tender meat to trim. We recommend Ribeye, Entrecote in Europe (Scotch filet in Australia), NY Strip (Striploin), or Sirloin. Follow these 5 steps to help you craft dry aged steak at home that is sure to be a crowd pleaser! Step 1: Select Your MeatĪlways dry age whole, sub primal cuts (not individual steaks) for the best results. Utilizing our UMAi Dry Artisan Meat Kit, you can create quality dry aged steak in your own refrigerator within a matter of weeks.

Natural enzymes in the meat break down the connective tissue thereby tenderizing the meat and imparting a distinct dry aged flavor.

Moisture evaporates from the meat, thereby concentrating and intensifying the beef flavor.

The meat is always protected from mold, bacteria, and odors while aging. Our UMAi Dry® system is based on a unique breatheable membrane technology that provides a perfect environment for each piece of meat to develop that special dry aged taste and texture that people crave. We recommend dry aging steak for 21-45 days in your UMAi Dry bag.As experts in the art of meat craft, we have curated a step-by-step process teaching you how to make dry aged steak at home.