UMAi dry aging bags
UMAi dry aging bags
Hi,
Do we have members that actually used UMAi dry aging bags for beef.
Reports are great sofar, even for using them for aging/curing coppa, pancetta, bresaola etc etc. I am intrigued with what they claim can de done with them with great results.
Cheers,
Jan.
Do we have members that actually used UMAi dry aging bags for beef.
Reports are great sofar, even for using them for aging/curing coppa, pancetta, bresaola etc etc. I am intrigued with what they claim can de done with them with great results.
Cheers,
Jan.
Jan,
I have been using these bags for nearly 6 months now, they are really amazing how they work.
I have attached a few photos of some Charcuterie that I have made. So far all have turned out perfect with no spoilage, maybe a little tweaking of the recipes to add a bit more flavour is all that is needed. I have added a few photos for all to view with a description of each.
1. Pork Cappicola (80 days) rubbed inside and out with 50/50 Chipotle powder and Paprika.
2. Venison Bresaola (31 days).
3. Tangello Lonzino finished with brushed on Cointreau prior to sealing in bag (35 days).
This is a very simple process, everything can be made all year round without fear of spoilage.
Photo
I have been using these bags for nearly 6 months now, they are really amazing how they work.
I have attached a few photos of some Charcuterie that I have made. So far all have turned out perfect with no spoilage, maybe a little tweaking of the recipes to add a bit more flavour is all that is needed. I have added a few photos for all to view with a description of each.
1. Pork Cappicola (80 days) rubbed inside and out with 50/50 Chipotle powder and Paprika.
2. Venison Bresaola (31 days).
3. Tangello Lonzino finished with brushed on Cointreau prior to sealing in bag (35 days).
This is a very simple process, everything can be made all year round without fear of spoilage.
Photo
WooHoo! I gotta try this. We're just back from a trip to Spain, and I'd love to do a ham in "jamón Ibérico" style. I'll never be able to duplicate it because the best ones are from acorn-fed hogs of a particular breed, but I'd love to see how close I can get. Looks like this UMAi bag technique might give me a shot at it.
...any idea how it works? It looks like the things are oxygen permeable.
Thanks, Crusty, for sharing. Tell me more!
Duk
...any idea how it works? It looks like the things are oxygen permeable.
Thanks, Crusty, for sharing. Tell me more!
Duk
Experience - the ability to instantly recognize a mistake when you make it again.
Ducko,
I can tell you sweet bugger all about these UMAi bags. Irdeer seems to be the local expert by just looking at what he made sofar. He might be the best man to send a PM to for more info.
My knowledge goes as far as seeing a TV program about ageing beef in these bags,
UNTIL I noticed them mentioned on You-Tube. Plenty of info there as well.
I even became a member of their Forum so I could ask questions, you better join as well Mate!
A USA order for the bags will have to wait until after the XMAS rush, with my luck they certainly will get lost in the rush.
Luckily I will not be without quality coppa and lonzini, Steve Plas from Perth is making some for me as well. It's great to have friends that are interested in Charcuterie.
Cheers Mate,
Jan.
I can tell you sweet bugger all about these UMAi bags. Irdeer seems to be the local expert by just looking at what he made sofar. He might be the best man to send a PM to for more info.
My knowledge goes as far as seeing a TV program about ageing beef in these bags,
UNTIL I noticed them mentioned on You-Tube. Plenty of info there as well.
I even became a member of their Forum so I could ask questions, you better join as well Mate!
A USA order for the bags will have to wait until after the XMAS rush, with my luck they certainly will get lost in the rush.
Luckily I will not be without quality coppa and lonzini, Steve Plas from Perth is making some for me as well. It's great to have friends that are interested in Charcuterie.
Cheers Mate,
Jan.
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- Location: Arkansas
Hi Jan.
There are a couple of Aussie stores selling these. Try www.thecookingshack.com.au or www.mistygully.com.au
Both these places have online ordering. Misty Gully is changing their name to Smoked & Cured
Cheers
Steve
There are a couple of Aussie stores selling these. Try www.thecookingshack.com.au or www.mistygully.com.au
Both these places have online ordering. Misty Gully is changing their name to Smoked & Cured
Cheers
Steve
Misty Springs Free Range Pigs
Here's some informatio about the company that makes UMAi dry bags, as listed on LinkedIn at http://www.linkedin.com/company/umai-drybagsteak-llc
So tell me, is this an alternative to building a temperature/humidity controlled fermenting system? It looks like you can do this in a refrigerator with no modification. If that's true, then
WooHoo! WooHoo! Stan'-you-se'f back! Feathers gonna fly when duh duck gits into the fermented sausage bidniss!
If you go to their website, you arrive at http://www.drybagsteak.com/ which says (in part)UMAi Dry (DrybagSteak, LLC) is a Minneapolis-based company that has developed the application of UMAi Dry material, a moisture-permeable material, for dry aging beef and dry curing meat in ordinary restaurant or household refrigerators.
The membrane-like material releases moisture and allows some oxygen to permeate to create the flavor and texture of dry-aged steak or dry-cured products like capicola, pancetta, bresaola, lonza and other traditional southern European dry cured meats.
UMAi Dry is sold as bags for application requiring a vacuum sealer. UMAi Dry prevents the introduction of odors, mold, bacteria and off-flavors into the aging meat and prevents the aging meat from affecting foods that are stored nearby.
We currently sell our product both direct and through our website: www.umaidry.com.
Specialties
in-house dry aging and dry curing meat expertise, UMAi Dry for dry aging beef or lamb, UMAi Salumi, UMAi Charcuterie
Their "Artisan Salumi" kit comes with a kit which includes Bactoferm T-SPX culture, plus a copy of Stan Marianski's "The Art of Making Fermented Sausages," so it's bound to be good.The material forms a bond with the proteins on the surface of the beef allowing moisture to permeate out while blocking oxygen and off-flavors.
So tell me, is this an alternative to building a temperature/humidity controlled fermenting system? It looks like you can do this in a refrigerator with no modification. If that's true, then
WooHoo! WooHoo! Stan'-you-se'f back! Feathers gonna fly when duh duck gits into the fermented sausage bidniss!
Experience - the ability to instantly recognize a mistake when you make it again.
Ducko,
I am hellbend on trying these bags for everything they suggest. I like modern inventions, innovation and techniques although I am still leaning towards the old fashioned way of making various kinds of charcuterie.
It's bloody hard to teach an old dog new tricks.
So you and me will be the first newbies on the forum to give these UMAi bags a flogging. I am not talking about "irdeer" He an old hand at this, looking at his photo's.
Cheers,
Jan.
I am hellbend on trying these bags for everything they suggest. I like modern inventions, innovation and techniques although I am still leaning towards the old fashioned way of making various kinds of charcuterie.
It's bloody hard to teach an old dog new tricks.
So you and me will be the first newbies on the forum to give these UMAi bags a flogging. I am not talking about "irdeer" He an old hand at this, looking at his photo's.
Cheers,
Jan.
...sure does look that way, but if it can allow me to avoid sinking megabucks into a temperature/humidity controlled rig, it might be worth a shot.oops1215 wrote:...too easy.
However, I believe in the "second mouse gets the cheese" philosophy- - I'd sure like to hear from someone who has tried the things. (Also, I'm cheap. ...and you thought ROSS was bad...!)
Experience - the ability to instantly recognize a mistake when you make it again.