So, you bought a few UMAi Dry bags and now it's time to dry age some meat. There are some tricks of the trade that, after over 10 years in the dry aging business, we've learned (some the hard way). That's why we're imparting meat wisdom to you here and now, to make sure your first experience dry aging your meat with UMAi Dry sets the bar pretty dang high. Because, let's be honest, there's nothing better than wowing your dinner guests and modestly thanking them for their accolades.
Let's get started! Below is a collection of (pro) tips, helpful links, videos, and some companion products we love that will help you dry age like a PRO!
PRO TIP #1:
GET HELP. GET SOCIAL.
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:
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
PRO TIP #2:
FORGET ALL THE RULES OF VACUUM SEALING.
For all you Fight Club fans, this is actually rule number 1, 2 and 3. We'll repeat: Forget all the rules of vacuum sealing!
Why? Because UMAi Dry is a moisture and oxygen permeable membrane,
not an oxygen barrier vacuum bag.
Therefore, you are not truly vacuum sealing with UMAi Dry and you do not need to get every last bit of air out of the bag before closing the end. Roughly 75-80% UMAi Dry contact with meat is all you need. Air pockets pose no risk whatsoever!
NEED A SEALER?
We suggest something like the ones below. Our starter kits include a vacuum sealer, or you can purchase this one on its own directly from our website.
NO SEALER? NO PROBLEM!
If you don't own (and don't want to purchase or can't borrow) a vacuum sealer, check out one of these two "low-tech" methods, both of which are perfectly acceptable and 100% safe to seal your meat.
Explore the Netting Method | Try the Immersion Method
NO SEALER? NO PROBLEM!
WORKING WITH BONE-IN MEAT
WORKING WITH BONELESS MEAT
Visit our YouTube channel for lots more videos. Plus, explore channels from some of our favorite YouTubers who use UMAi Dry to dry age their meats.VIEW MORE VIDEOS
PRO TIP #3:
DO NOT DRY INDIVIDUAL STEAKS.
Why? Because while the meat is drying, a “bark” or “pellicle” forms which you will trim off before cooking. This bark can account for up to 20% of the meat. If you dry age an 8oz. steak, the steak you end up cooking will be around 6.5oz. (because math).
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.
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