tinyfish Posted July 2, 2015 Report Share Posted July 2, 2015 I'm also dry aging a whole striploin in Umai bags. The strip went in on June 5th. Heres a shot about a week into the aging. I'm aging for 35 days. Quote Link to comment Share on other sites More sharing options...
tony b Posted July 2, 2015 Report Share Posted July 2, 2015 Awesome! I saw on their website, they show that you can do this with a vertical style FoodSaver, which is the kind that I have. So, looks like I might be trying this soon. At least it's only bags, and not another new kitchen gadget!! Now, my only problem is freeing up some fridge space for a month! Quote Link to comment Share on other sites More sharing options...
Cookie Posted July 2, 2015 Author Report Share Posted July 2, 2015 My only suggestion is to use a steak as thick as the one in the video or else the technique for applying can be a little too much. I like them that thick and that is what they use in the restaurant. I only apply on top and bottom as she does, not sides. If your steaks are a little thinner, just use slightly less, but I think it still needs to be a generous application. Quote Link to comment Share on other sites More sharing options...
5698k Posted July 2, 2015 Report Share Posted July 2, 2015 I'm gonna cut mine 1 1/2", I prefer them that way anyway. Robert Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 2, 2015 Report Share Posted July 2, 2015 Or I guess you could just coat one side but for sure the clarified butter makes a huge difference:) Quote Link to comment Share on other sites More sharing options...
5698k Posted July 2, 2015 Report Share Posted July 2, 2015 It does. Like I said though, the seasoning tastes pretty mild, I can see how it could be used generously. Robert Quote Link to comment Share on other sites More sharing options...
