#10 in Jerky & dried meats
Use arrows to jump to the previous/next product
Reddit mentions of UMAi Dry Ribeye/Striploin Packet
Sentiment score: 2
Reddit mentions: 4
We found 4 Reddit mentions of UMAi Dry Ribeye/Striploin Packet. Here are the top ones.
or
- START YOUR NEXT FOOD ADVENTURE with dry aged steak. With UMAi Dry, you push your edge and impress your friends without blowing your budget.
- PROTECT YOUR STEAK WITH THE ORIGINAL DRY AGING BAG. UMAi Dry has been professional chef-approved since 2007. Since winning the 2011 Product Innovation Award from National Restaurant Association, we’re the go-to dry aging product for at-home meat crafters.
- JUICY, TENDER, INTENSE FLAVOR develops slowly and safely over 28-45 days into an affordable steak house experience, right at home. Our loyal customers swear by UMAi Dry’s big, savory, beefy flavor, and buttery consistency.
- BUILD A FAMILY TRADITION of crafting dry aged steak in the comfort of your own refrigerator. With UMAi Dry, safely experiment with aging times and cooking methods. Expand your knowledge of artisan meat craft. Your grandpa would be impressed.
- NO VACUUM SEALER? NO PROBLEM. the UMAi Dry membrane is NOT a vacuum bag. Step-by-step instructions help you apply it with or without a gadget. Our sturdy, breathable material bonds with proteins on the meat’s surface, allowing safe moisture release and oxygen exchange while blocking odors. Air pockets pose NO RISK.
Features:
Specs:
| Height | 0.25 Inches |
| Length | 12 Inches |
| Number of items | 1 |
| Size | 3 Count (Pack of 1) |
| Width | 5 Inches |
UMAi Dry Ribeye/Striploin Packet https://www.amazon.com/dp/B00HUS4J4S/ref=cm_sw_r_other_apa_i_grE2Db1PGSVCS
Search youtube for "guga foods dry aging".
I should add a little background:
The steaks are vacuum sealed with special bags that enables the dry-aging process with use of a frost-free modern refrigerator. The bags are basically a “membrane” to let moisture out, but moisture cannot creep in.
Amazon link: https://www.amazon.com/dp/B00HUS4J4S/ref=cm_sw_r_cp_api_i_R3o4BbN8NB597
There are several YouTube videos that end up with nicely done dry aged steaks.
You should get you some dry age bags, age the steaks for 1 month, then sous vide and reverse sear them. Takes $10 a pound steak to $40 a pound or more steak. Easy peasy, buy bag , vacuum seal them in bag, put in fridge between 33-39f and wait. Actually, waiting the 27 days is the hardest part.
Umai Dry bags and a vaccum sealer is a great place to start.
Vaccum Sealer: https://www.amazon.com/dp/B01D5TMBE0/ref=cm_sw_r_cp_apa_i_IJbvDbPANG2SB
Umai Dry: https://www.amazon.com/dp/B00HUS4J4S/ref=cm_sw_r_cp_apa_i_wKbvDbVW1HXJQ
For dry aging I suggest the biggest whole loin you can buy.
I've found 20-35 days works best for most cuts but every cut is different so do your research. (35 for ribloin works great). Also don't throw away the trimmings. Grind the trimmings up and mix them with hamburger meat. You'll love it trust me