PRO TIPS FOR BEST RESULTS
Congratulations! So, you bought a few UMAi Dry bags. Now it's time to master some meat craft.
After over 10 years in the dry aging business, we've learned some tricks of the trade (some the hard way).
We are here to make sure your first experience dry aging with UMAi Dry is an absolute success.
PRO TIP #1
DO NOT AGE INDIVIDUAL STEAKS
Why? Because while the meat is drying, a “bark” or “pellicle” forms which you will trim off before cooking. This bark, plus water weight loss, can account for up to 40% of an individual steak. If you dry age only 10 oz. of meat, you'll end up with a skinny little 6 oz. steak.
We recommend starting with a 15-20 pound sub-primal cut of beef that is still in its processor packaging. Check your local club store or butcher. Make sure it is untouched and untrimmed to avoid possible contamination.
PRO TIP #2
UMAI DRY IS NOT A VACUUM BAG
UMAi Dry is a unique, scientifically proven, chef-tested technology that allows anyone to create custom dry aged steak and dry cured meats at home. The material forms a bond with the proteins on the surface of the meat allowing moisture release and oxygen exchange while blocking odors and contamination. With UMAi Dry you can craft dry aged steak, charcuterie or slow-fermented dry sausage in any well-ventilated cooler or refrigerator without risk of spoilage.
Click one of the thumbnails to learn more:
PRO TIP #3
FORGET ALL THE RULES OF VACUUM SEALING
It's okay to have a few air pockets. UMAi Dry® is not a vacuum bag: it’s a membrane that allows for both oxygen and moisture exchange. It works by creating a bond with the sticky, protein-coated meat surface. If at least 75-80% of the meat is touching the bag, you are good to go!
No vacuum sealer? No problem! Click one of these videos to learn more:
Vacuum Sealer Technique
Immersion Method
PRO TIP #4
MAKING STEAK? CHARCUTERIE? SALUMI?
Watch How!
Check out our curated playlists of over 70 excellent video resources to learn everything from starting out to advanced techniques.
Steak
Charcuterie
Salumi
PRO TIP #5
BOOKMARK YOUR CHEAT SHEETS
These Cheat Sheets provide a quick overview for reference and any time. Bookmark this page so you can reference the cheat sheets and our other Pro Tips.
Steak
Charcuterie
Salumi
PRO TIP #6
NEED HELP? VISIT THE HELP CENTER!
Don't be afraid to access our HELP section. That's why we built it! There are lots of answers to questions that now-Pros just like you asked, and we answered. Feel free to struggle...but we'll leave the link right here:
EXPLORE HELP TOPICS →PRO TIP #7
GET SOCIAL!
There's an entire community of meat geeks who are passionate about dry aging and freely share their expertise in a Private Facebook group. They're not officially affiliated with UMAi Dry, but we'll recommend them par none.
JOIN THE GROUP →NEED PRO TOOLS?
DIGITAL THERMOMETER, WATERPROOF
Single Copper-plated Steel Grid
Durable, space saving, rust-proof stackable gridded rack suitable for excellent air flow and distribution of support while dry aging or dry curing meat.
Rack Dimensions: 11.5 in (29.2 cm) x 16.75 in (42.5 cm)
MORE TOOLS OF THE TRADE
There's nothing like a new kitchen gadget! Check out our Tools & Accessories collection for more great products, including some for Charcuterie and Salumi.
VIEW MORE TOOLS →