Reddit reviews UMAi Dry Ribeye/Striploin Packet
We found 4 Reddit comments about UMAi Dry Ribeye/Striploin Packet. Here are the top ones, ranked by their Reddit score.
Age your favorite steak cut in the refrigerator and enjoy premium, naturally tenderized, flavor-rich steaks at a fraction of the typical deli price!Includes (3) 12” x 24” bags and easy to follow instructionsBPA FreeRequires a vacuum sealer
UMAi Dry Ribeye/Striploin Packet https://www.amazon.com/dp/B00HUS4J4S/ref=cm_sw_r_other_apa_i_grE2Db1PGSVCS
Search youtube for "guga foods dry aging".
I should add a little background:
The steaks are vacuum sealed with special bags that enables the dry-aging process with use of a frost-free modern refrigerator. The bags are basically a “membrane” to let moisture out, but moisture cannot creep in.
Amazon link: https://www.amazon.com/dp/B00HUS4J4S/ref=cm_sw_r_cp_api_i_R3o4BbN8NB597
There are several YouTube videos that end up with nicely done dry aged steaks.
You should get you some dry age bags, age the steaks for 1 month, then sous vide and reverse sear them. Takes $10 a pound steak to $40 a pound or more steak. Easy peasy, buy bag , vacuum seal them in bag, put in fridge between 33-39f and wait. Actually, waiting the 27 days is the hardest part.
Umai Dry bags and a vaccum sealer is a great place to start.
Vaccum Sealer: https://www.amazon.com/dp/B01D5TMBE0/ref=cm_sw_r_cp_apa_i_IJbvDbPANG2SB
Umai Dry: https://www.amazon.com/dp/B00HUS4J4S/ref=cm_sw_r_cp_apa_i_wKbvDbVW1HXJQ
For dry aging I suggest the biggest whole loin you can buy.
I've found 20-35 days works best for most cuts but every cut is different so do your research. (35 for ribloin works great). Also don't throw away the trimmings. Grind the trimmings up and mix them with hamburger meat. You'll love it trust me