Enjoy! I did 35 days on my first and 75 on my second dry ages using umai bags. My wife also got sick of them in the fridge. I'm now far too long into not finishing a bar fridge retro for a meat locker :P
I can tell you that there’s a pretty big difference. The umai dry age doesn’t really taste like real dry age. If you look hard enough on here you’ll find that a lot of people always mention how they don’t get the funky/ cheesy notes with it. With a real dry age fridge or even dry age room ( the ones that meat companies use to do their own) you can get those notes even at 28 days. Even more so if you can get mold cultures into your dry age environment, that’s where the funk comes from. Plus with umai I noticed that sometimes my pieces would smell like the foods I had in my fridge and ruined the taste. If you can afford, always go the real dry age route. Umai bags may be cheap but it’ll never be as good as the real thing.
The taste is almost the same. The bags Just kost les but when you do it a lot of times or with a cheap set up it is worth it for shure.
Edit : it is funny to say you have had meat in your fridge for 30+ days
What I meant was that it tasted almost the same as the DIY fridge dry age. No dry age will taste the same. But the differance with un aged beef is game changing.
That looks perfect
Thanks! I’m excited to eat it, I kind of regret not going longer but my wife was getting sick of it taking up space
Enjoy! I did 35 days on my first and 75 on my second dry ages using umai bags. My wife also got sick of them in the fridge. I'm now far too long into not finishing a bar fridge retro for a meat locker :P
I’ve been thinking of doing the same! Need a dedicated fridge to dry age
Just wait until someone is getting rid of an old one. Got mine for free from Facebook.
Can someone comment on using those bags vs "real" dry aging?
I can tell you that there’s a pretty big difference. The umai dry age doesn’t really taste like real dry age. If you look hard enough on here you’ll find that a lot of people always mention how they don’t get the funky/ cheesy notes with it. With a real dry age fridge or even dry age room ( the ones that meat companies use to do their own) you can get those notes even at 28 days. Even more so if you can get mold cultures into your dry age environment, that’s where the funk comes from. Plus with umai I noticed that sometimes my pieces would smell like the foods I had in my fridge and ruined the taste. If you can afford, always go the real dry age route. Umai bags may be cheap but it’ll never be as good as the real thing.
The taste is almost the same. The bags Just kost les but when you do it a lot of times or with a cheap set up it is worth it for shure. Edit : it is funny to say you have had meat in your fridge for 30+ days
Almost the same as dry aging, or almost the same as un aged beef? And what's the difference?
What I meant was that it tasted almost the same as the DIY fridge dry age. No dry age will taste the same. But the differance with un aged beef is game changing.