I appreciate your honesty. You've made it clear that it is for those who like the cheesy flavor in their steaks. When it comes to dry aged steaks, I prefer aged three to four weeks before the funky flavor develops. I get the dry aged texture without the blue cheese flavor. Great video captain.
Cool and informative video. Some others recommend pan instead of grill for the flavor of dry-aged steaks, so I guess I'll have to do both and see how they go. I'll be trying dry-aging for the first time very soon. The best steak I've ever had was from a local brewery's kitchen here in Minneapolis, a while back when we hosted the Super Bowl. They dry-aged those things 120 days, insane. It was unfortunately a one-time thing, so my goal is to eventually get something close to that.
Just found your channel when I was searching for UMAi Dry Aging Bag and I love your video. BTW WHat is the name of the small grill you used and what brand and where can I get one. See I'm a recent widower and I don't need a huge grill. Great Job
I e been using these for years. Like @tarmac1697 said fold over the bag to keep the bag clean. I also cut the bag so there is no large end flapping around. The roast when placed in the fridge should be placed on a rack so the air can flow around the entire roast. I also turn the bag over every couple of days to make sure I get even air flow. Nice job Ron👍
Would it be ok to use meat purchased straight from a local butcher? They process all of their meat, but I am unsure how it is stored and how much it has been handled.
Thank you for the video. I do have 1 question regarding the meater thermometer. Can I stick it in the steak while cooking on the cast iron pan? Would it damage the thermometer? Thanks
Probably a dumb question but we get our roasts online and they are frozen. Do you thaw before putting it in the dry-age bag or can you start it frozen.
I appreciate your honesty. You've made it clear that it is for those who like the cheesy flavor in their steaks. When it comes to dry aged steaks, I prefer aged three to four weeks before the funky flavor develops. I get the dry aged texture without the blue cheese flavor. Great video captain.
Thanks Jay, I hear you about the funk.
To keep bag clean you should roll the top of the bag down then the meat doesn’t touch the inside of the bag. Then you get a much better seal.
That is a GREAT tip!
Thank you so much for this video. Super helpful and well-presented. Your time and effort is most appreciated!
You're very welcome!
Those bags are magical. I did a beef tenderloin with it before. Very happy with the end result.
Yes sir Russ, they sure are
Cool and informative video. Some others recommend pan instead of grill for the flavor of dry-aged steaks, so I guess I'll have to do both and see how they go. I'll be trying dry-aging for the first time very soon. The best steak I've ever had was from a local brewery's kitchen here in Minneapolis, a while back when we hosted the Super Bowl. They dry-aged those things 120 days, insane. It was unfortunately a one-time thing, so my goal is to eventually get something close to that.
Very cool, I am curious about the pan idea now....
Just found your channel when I was searching for UMAi Dry Aging Bag and I love your video. BTW WHat is the name of the small grill you used and what brand and where can I get one. See I'm a recent widower and I don't need a huge grill.
Great Job
It is a BIg Green Egg Minimax. See our video that we just released to learn all about it
Thanks Cap'n! I've been wanting to dry age my own meat. I'll have to try this
Yes! It is so easy and delicious
I e been using these for years. Like @tarmac1697 said fold over the bag to keep the bag clean. I also cut the bag so there is no large end flapping around. The roast when placed in the fridge should be placed on a rack so the air can flow around the entire roast. I also turn the bag over every couple of days to make sure I get even air flow. Nice job Ron👍
That is exactly the way to do it John!
Thank you for sharing, your Video is very helpful
What temperature should I set on my fridge? Thank you
I did not have to adjust my refrigerator at all
You had me at the opening pub 👏
Gotcha
Awesome! Is it safe to leave those burgundy skin on? Or should I trim it completely? It looks really yummy like jamon
You probably could but I would not recommend it.
Is the foam piece necessary to use? Thanks for the video.
Yes, it is, as far as I know. It comes with it and says to use it so I would say yes.
Would it be ok to use meat purchased straight from a local butcher? They process all of their meat, but I am unsure how it is stored and how much it has been handled.
Yes, that'd be fine
Can meat be refrozen of being defrosted?
Thank you for the video. I do have 1 question regarding the meater thermometer. Can I stick it in the steak while cooking on the cast iron pan? Would it damage the thermometer? Thanks
You can absolutely use it while cooking n a cast iron pan. No problem at all.
Nutty Nutty Nutty - didn’t get the reaction I wanted for the dry aged
Hmmm, sorry to hear that
amazing!! just a regular refrigerator? what is the ideal refrigerator temp?
Yes! These will work in a regular old refrigerator. Normal fridge settings will work fine
Probably a dumb question but we get our roasts online and they are frozen. Do you thaw before putting it in the dry-age bag or can you start it frozen.
Great question Ken. I would defrost it, then start the process
@@FOGOcharcoal Thanks for the quick reply!!
What company could i buy the meet originally packaged? And where doni get thos bags from
There is a link to the bags in the video description.
How do I buy the meat from the producers
You'll usually have to find a retailer or maybe their on line shop
Can explaon with knowledge , how is posiible let mositirw out wiout letting in?
Physics dont math
am not sure I understand your question
Guys got more green eggs than a barn yard hen.
lol, I’m a collector…🤣🤣
I couldn't quite put my finger on where I have seen you before. Ohh that's right... Mom never told me I had an identical twin out there :)
😮 Do you let them rest after searing ?
Hi Jihn, great question. I do not rest them after searing. They already had the chance to rest while heating up the grill for searing.
love the channel but whats with the soppy gloves
Thanks Phil! I don't know what soppy gloves means....
No thank you ,cheesy 🤔 no I like the real taste of beef 🥩 fresh no podrida 😂
It is not for everybody
12 minutes? next
Thanks for tuning in
Tic tok attention span
@@TheRealMinuteMarket not on tik tok.
I just calibrated my thong... Wait, what?
For added comfort...