We've just started up a new blog/website!! Don't forget to check it out at twoguysandacooler.com . Here I'll have all my recipes in a printable format (we've been getting lots of requests for that) and what's cool is that we've added a widget that allows you to adjust the quantity you make. All you have to do is press the quantity number and adjust accordingly. There will also be a bunch of other miscellaneous stuff on the site as well. Be patient as I just got it going but i'm trying to post frequently... Be sure to sign up when you visit the site so you never miss a recipe. I want to thank the patrons of the channel for making this possible!!
I really appreciate you doing this video. I've been contemplating trying a dry age bag for awhile now and seeing someone like yourself who has a ton of experience with dry aging sealed it for me.
Hey Anthony. That's great to hear. If you ever have any questions be sure to reach out. I'm generally available. I think you'll love these wraps!! So easy...
I'm with you. It doesn't seem so "un-doable". I have three high-quality butchers to choose from nearby for a starting point of quality beef. I'm leaning toward the steak wrap as I do have a vacuum sealer but I can tell you they are not 100% every time. Always buy the more expensive bags for general use, you'll be glad you did.
You do not need a vacuum sealer with the umai bags. you can simply use water displacement method and a couple of zip ties. It's very simple and easy and fully described in the instruction booklet.
@@2guysandacooler I don't disagree the wraps do look like they would be easier and less fuss. One thing that you didn't highlight about the wraps in this video that you did in another video is that you can cut a steak off and continue aging until you find that sweet spot that suits your individual taste. 😉 I appreciate your informative videos! 👍
Nice. I've got a sirloin and NY strip in the fridge since 16 june in UMAI bags. My birthday is next week so I'll be pulling one out and having my first dry age experience!
@@diegosalcido6210 hey buddy. Im not sure that the ny strip sealed well, it didn't have any funk but was definitely an improved flavor over the original slab of meat. The sirloin was great, I had it in for 5 weeks and it had a strong beef flavor when I pulled it for my birthday. It cooked quickly with the moisture drawn out. The flavor, although not funky at all yet(which was what I was looking for) was strong in the best way, barely even needs spice. The smell was incredible. I looked like a cocaine addict smelling it over and over again, my buddy thought I lost my mind until he too smelled it. It looked like the febreeze commercial where they keep selling the floor. Buy a big chunk of meat(the bark makes it not worth doing only a small piece of meat) and try it out. Its so worth it. Sorry for the novel-length answer. Also don't throw away the fat. Render it, it is the best cooking grease ever. Man you're gonna love the smell, I hope you try it. I am gonna save for another huge chunk of sirloin to do it again just because of how much I'm reminiscing! I'm just gonna keep explaining what I know since I'm already here. A fat cap is a good use of meat because since the whole outside of the meat will turn into inedible bark, if some if it is fat, then that part barely hardens and renders just fine instead of having to throw away 100% of the bark, unless you gave a dog or know someone who does. My brothers dogs begged like never before after I gave them the first piece of bark. Since much of the moisture is drawn out, dry aged steak freezes just fine. I think I have one more steak in the freezer actually. You can cut off the bark before or after slicing it up, and I'd suggest slicing them kinda thick.
@@danielcadwell9812 you absolutely can, when I said, "inedible bark" I meant directly chewing it. Some put it in ground beef or sausage, im sure there are other options too.
I have bought (twice) and used Umai bags before (and have produced some Awesome tasting steak from lower grade ribeyes). I thought is was just me having a hard time getting the Umai bags to seal. I have both a chamber and a foodsaver and it was difficult to get the proper vacuum and seal. Ended up throwing away one of the bags trying to get it to seal. Losing 1/3 of your expensive bags is a big issue for me. Looking forward to trying the Dry Aging Steak Wraps in the near future.
Great video man, I got one small correction, the vac mouse is there to help pull a vacuum, without it the umi bags won't pull a vac at least thats what i was always told. I have used the umi bags with great success. I look forward to trying the sausage makers soon.
Thanks Brian. From what it looks like to me after using it was that the vac mouse is there to soak up any liquid during the sealing process. For whatever reason after the first or second time my bag would lose it's seal. Eventually I got it to work and when it worked it worked great.. I'm working on a new project that is turning out to be really promising... Did you end up freezing the huitlacoche or did you eat it all up!!
The vac mouse is to help suck the air out because umai bags don't have any textured material. On normal vacuum seal bags they have some texture which allows most of the air to be sucked out.
Started watching your older videos on dry aging since I joined the dry ager cabinet club. It'd be fun to see you do a comparison with the Umai type bags vs Dry cure cabinet using 1/2 of a same cut of meat and see if you notice any difference in flavors.
i’ve had success with Umai and the products turned out great. I’ve also ruined a $200 sub primal bc the bag lost its seal over time so it would seem the sausage makers system could be my next purchase.
Nice comparison, though if you used one of the vacuum sealers UMAI recommends I believe you’d have had less difficulty making a good seal. Also you’re supposed to cut off excess bag length before making the seal. Also the fact that the UMAI products lost a little more weight means they did a slightly better job of the dry aging process although not a significant one. It’s also possible to use the Umai bags without a vacuum sealer by just immersing the bag in some water as you press the air out flatting it down against the surface of the nest then sealing the top with some zip ties. Ballistic BBQ showed off that particular technique / hack.
Hey Ben. Nice point. I think though, even with that info the wraps are less of a hassle to use. Just wrap em up and refrigerate. No messing around with tubs of water or vac sealers.. Just my opinion though. The weight loss was interesting but minimal. Both tasted the same at the end so I thought it was a wash..
FYI I don’t think you can maintain the shape of the meat using Umai if you truss it. I’ve tried: what happens is, as moisture leaves, the meat shrinks, thereby loosening the truss. The meat still ends up sorta flat-and I think you probably lose more usable meat, even if the taste is similar.
Three years later, have you been using or have you ever regularly used either product for steaks? I love me some dry aged steaks and even considered a dry ager fridge but seems like wraps do the job just fine if not better but wondering if y'all have committed to any of these products.
I have been a career meat cutter spending most of my years in supermarkets. In the 90s I dabbled in charcuterie and turned out some decent products. At the time I used muslin (cloth) casing for both salami and summer sausage and was pleased with the results yet I see no one using cloth these days. Why?
I think people like the idea of keeping thier projects in a household fridge, which in our trade we know is actually quite filthy. The bags give people some confidence in cross contamination. Vs running a purpose use chiller.
The wraps are collagen sheets and the other is the same but in bags,in Argentina they also use microporous cellophane that I guessing from the name is all the same,salutes from Puerto Rico ❤
Which would you prefer for dry aging boneless pork shoulder for cappicola in the fridge? It will be in the fridge between 3-4 months total. Is it necessary to use the vac mouse? I see you didn't use it. Thanks.
Truth is they actually both do a good job. I found the wraps to be easier but other than that the results were pretty close to the same. If you use a regular home vac sealer (not a chamber vac) I would use a vacmouse for the umai bags.
Great video. Couldn't find it in your library of videos or playlist, only saw it due to a link popping up at end of a different vid of yours. Maybe add this to your whole muscle playlist?
@@2guysandacooler wow fast! I searched for dry aged playlist...just realized there is a wee arrow at bottom that shows me 10 or 15 other playlists of yours I wasn't seeing! I assumed scrolling up would show me all your lists :( oh well, the more ways viewers can find your great content the better ;)
I got a great deal for prime top roast for 3.50/lb so I aged it for 42 days with the steak wraps. Compared to the unaged sirloin steak, it was very tender and the fat cap was like straight butter. The unaged sirloin steak had a bit of chew even for a prime grade. I think next time I'll go for atleast 50 days as the texture was better but the taste wasn't much stronger than the unaged. I also learned my lesson to never dry age picanha. I dry aged a small 4lb picanha roast before for less than 30 days and the bark went past the fat cap!!! From now on if I want picanha I'm just going to buy a whole top sirloin and cut the picanha off after aging.
So how do you seal the bag? Do you just tie it up? Either way the wraps are way easier to use in that regard.. No buckets of water and no mess or fuss. Just wrap and place in the fridge.
2 Guys & A Cooler I do the same. Drop the meat in the bag, dunk it in the sink and use a few ties. Has worked ok so far. Only takes a few seconds. The wrap thing seems good too though. Would be awesome if one was way cheaper.
I am about to try this with umai bags, might do one with the vac mouse and one without just folding it like you did. Thank you for taking time to do the video, I wish we had smellavision!
You are so welcome! If you have a regular vac sealer I would recommend using the vac mouse. The reason I didn't was because I have a chamber vac which operates differently. Either way just make sure most of the air is out. Let me know how it turns out!!
Awesome video as always. :) When I use my vacuum chamber with Umai bags I lower the time for the seal-bar so it wont break the bag. I works for me every time. but most of the time I simply use the suction vacuum sealer, but you need to fiddle a little by turn the bag in a diagnoal 2 times first. A little more hassle but it ensures the bag keeps it together. BTW I experimenting with the emulsifiers on the donnerkebab rolls and are waiting for the results. Will let you know what binder gives the best consistency.
Thanks Dan. Great tips... I can't wait to hear about the binder. Which ones did oyu end up using? Let me guess: Corn Starch, Transglutaminase, milk powder, tapioca starch?
@@2guysandacooler update on the emulsifier. tried egg, flour, cornstarch, and meatglue on separete batches. like you said 2-3 % cornstarch worked great. the meatglue just as good. The flour had ok consistency but had a flour taste that wansnt nice. The egg was ok and had a good flavor. Cornstarch and transglutaminase was perfect. Now you know, thans for the tip. :)
One just needs a refrigerator and the other one needs a humidity controlled refrigerator right? The main selling point of the bags is that you don't need super expensive equipment for those who want to try. People use a food saver sealer or water.
Not long ago I got an email from the Sausage Maker advertising this product. I immediately thought of how great it would be if you guys could review it. And you DID. Frigging awesome. It looks like the product works as advertised. Thanks guys. One question though. Do you think this would work with a porterhouse or T-bone steak? Maybe a 1 3/4" to allow the bark to be cut off?
I dry age in a fridge (Steak Locker) and doing an individual steak would be a lot of loss. That is why we dry age roasts, either half or full roasts depending on size.
Hey Jerry. Thanks for the comment. These wraps are ridiculous. What I love about them is the minimal bark and the fact that you can customize the size of your wrap. If you decide to do 1 steak I would go with the 1 3/4 or 2 inch. Figure you'll lose a bit off both faces and a little bit on the sides. You'll end up with at least 1 1/2 inch.... Let me know if you do it.
@@2guysandacooler The Steak Locker is awesome and totally plug & play. Had it for 7+ months and have an American Wagyu rib roast in now. I also know of several other folks from Facebook groups that own and love it. The guy who got me going on dry aging owns one... If you don't want to doink with a DIY, I feel it's a great alternative. One that is 2x the price is the Dry Ager made in Germany... Just a work of art...
Love your channel. Question, can I just wrap my bresaola I'm making in cheese clothe and hang it in my fridge until its lost the proper amount of weight? Or, should I wrap it in the steak wraps or some collagen sheets? Poke holes? Many thanks.
When you put the sausage maker in the refrigerator, is it a normal home refrigerator or is the temperature regulated and is a humidifier used in the refrigerator? Thank you
@@dougb1615 if you put it in a chamber with humidity control and temp control then you'll have great results. Technically you wouldn't need a wrap. All you would do is put your raw meat in the fridge at 36f and 85% humidity. Most people get the wraps be side they don't have a chamber. Uv light is sometimes added to control bacteial/mold growth
Hi - First if all, great video!!! Second, with these membrane wraps, must I put the wrapped meat in a drawer in my fridge or could I leave it on a wire rack near other foods? I ask this because one advantage if these wraps is it protects the meat from contamination from other food so location shouldn’t matter. Lastly, what temperature did you leave the meat in?
What was the step after trimming off the bark? He salted the meat, wrapped it in a bag, and placed it in a clear basin of water before grilling. He never mentioned anything about the water step. Not everyone has gone to chef school. It looks like it is an important step. Why is it done that way and what does it achieve?
It's called sous vide, which is a method of slow cooking foods sealed in a bag and submerged in water. Just watch a few videos on RUclips on it and you'll get a better idea. I recently got a sous vide machine and it really does take meats to a different level
On the first umai bag you forgot to put the vacMause strip to properly seal the bag hahahhahaha probably why it was so hard to vacuum seal it. Great video!!
I said the same thing. What happened to that strip to stop the liquid? In my experience the length of bag where it's gonna seal has to be as clean as possible too.
When using a commercial chamber vac Umai recommends not to use a vacMouse strip. On other aging projects I've used the vac mouse strip with the exact same results. The vacMouse strip simply keeps liquid from getting into the seal area. With a chamber vac that isn't an issue. A chamber vac works differently than home vac sealers as you can vacuum seal bags of soup with no problem. The issue is that these bags are not vac sealed bags so the seal is very delicate. Taking the issue of sealing out of the equation the wraps are still easier to use. IMHO
@@2guysandacooler Actually what the vac mouse does is allow air to flow through when using a home machine such as a Foodsaver. Normally the Foodsaver bags have channels built into the bag so air can flow though. Umai bags don't have air channels for vacuum which is what the vac mouse is for. On a chamber vac it's not needed because it vacuums the entire chamber.
Thanks for the video, it’s helpful. My question is how many days you can keep the dry aged meat in the fridge after opening the bag or trimming? Thanks!
Not really. I wanted to see what would happen either way and it didn't make a difference. I doubled checked with Umai's website and they don't recommend using that cloth with a commercial vacuum sealer also...
Excellent video! I should do more research when I purchased my umai bags, otherwise I will definitely buy the dry age wraps instead.... I wasted two bags already, because of the sealing and vacuuming procedure. My vacuum machine is a commercial one, which should be similar to yours. I am just wondering what was your setting for vacuum and seal when you did the test? Most of my attempts were mostly leaking and sometime the bag just melted or seal broken. Do you have any advice on how to use the bags with the commercial vacuum machine?
LOL. Using a commercial vacuum sealer poses very different problems with these bags. Most people who comment trying to offer their advice only own residential units. I find that funny. The problem with a chamber vac is that every time you try and revac seal your meat, your chamber will "inflate" the bag before it seals it. This will cause the bag to lose it's seal (and rip open) every time. The best I can offer is to make sure you have your "seal time" on 3 - 4 seconds and your cool time on 4 seconds on your first seal. There's no need to use a mouse strip on a chamber vac. If you need to do a second seal then place the bag back in the chamber and close the lid. As soon as it turns on wait 2 seconds and click the "stop" button. This will stop the vacuum and start sealing. It's a wacky process but these bags really don't do so good with commercial vacuum sealers. The cheap home sealers are a bit better for this product. That's why I like the wraps :)
@@2guysandacooler Thanks! i think mine is failed, i found that the bag leaked already after 2 weeks. i tried to seal it again, but still not able to vacuum successfully. so any suggestion what i should do now? use a new bag, or just eat the meat?
Tough issue. Was it boneless or bone in? I'm not a huge fan of the bags so if it were me I'd probably just eat the meat but if you have an extra bag and want to use it there's no harm in that.
@@2guysandacooler it's a boneless sirloin. haha, i hate these bags now.... maybe i should just eat the meat, then use a new bag for another meat instead. can you tell me what's your exact setting for the commercial machine? i wanna know the (Vac time, Seal time and Cool time), so hopefully i won't be failed this time.
I'm doing a 30 day dry aged brisket for superbowl with the umai bags. Everything was fine the first week or so, but no I've noticed some small air pockets have developed. Do you.think this will be ok?
I wish that would have been the problem. I had used the white cloths on several tests before this video and the results were the same. The bags are not vac seal bags so their seal is very fragile. That's why Umai recommends sealing several times. The purpose of the white strip is to not have liquid get in the way of the seal. In a chamber vac that's not a problem.
2 Guys & A Cooler the bags were still designed to be sealed with the strips. Guga seems to use 2 or 3, maybe is sealing before its able to pull a proper vacuum
Hey Scott. These wraps are slightly different. The collagen sheets are more porous whereas these tend to control the moisture loss better for dry aging.
Great Video, I am glad to see that there is an alternative to the Umai bags. I did want to say however that the sealing complaint seemed a bit nit picky. I love the Umai bags and after doing some reading and watching videos found that the best practice for vacuum sealing is to do the seal twice. I have never gotten a full vacuum as I have with Suvie bags but I attributed that to the type of material it is. The material allows moisture out so it has to be porous which means that it will never seal the way a vacuum seal bag will. Price to performance the sausage wrap is the way to go if you don't own a vacuum sealer, however, if you do, and I for one do, I find the Umai bags to be the most convenient because I get to be lazy and not have to worry about learning a new technique. Thank you for the video, it answered my questions on whether or not to try and switch how I go about dry aging.
Another professional video. The collagen sheet is on my shopping list. I'm using the Umai bags for two years now, but you made the wrap convincing. I'll give a try.
i tried the dry aged warp with a whole rib eye today , it seems my rib eye is too big, the sheet is just fit the meat, and when i put the net on the meat, it is easy to break a hole on the sheet, do you have any trick to avoid break a hold on the sheet?
There's a couple things you can do. I found that if the meat is too wet the sheet can tear easily so I only lightly dampen it. Also If I am wrapping a huge piece of meat sometimes I use a whole sheet and part of another one, same goes if I accidentally rip it I use a part of another sheet as a "patch". The trick though is to make sure your meat isn't too wet. Sometimes I truss up my meat with butchers twine and that holds it in place. Just don't make it too tight. The idea is to just have the membrane stick to the meat. Once it starts drying you won't have to worry about it..
K thanks, mine gets to 40 almost during dinner time but seems to hang around 36/38 during the day and over night. Do you think those spikes might be an issue? Also, my humidity is in the 30% since I live in Phoenix...
Great question. Typically 30-35 days is the most popular time to try age as it starts to take on that "dry age" flavor. It will be very mild but still noticeable.
You get different levels of dry age flavor the longer you do it. And longer dry aging time isn’t necessarily better as it may not appeal to as broad a base of people. Your typical steak house that serves dry aged meats does it in as little as 21 days tho average is around 28 to 35 days and you’ll really enjoy the flavor of the dry aged meat it’s that time frame.
@@Ben7seven7 Yeah, I prefer the time frame of about 30-35 days. It's more beefier than nonaged with a hint of slight funk. My taste buds are not used to past 35 days. Maybe I can aquire that taste later on, but as of now it is just to much for me. Also I do not use bags. A little to costy for me. I have a dedicated gdm fridge that dry ages beautifully without the added cost of those bags.
James Tomas As far as cost for bags vs cost of a dedicated dry aging fridge which in and off itself has a cost to buy maintain and run you need to weigh a few factors. Those factors include the cost of buying running and maintaining a dedicated dry age refrigerator vs using your existing home fridge with Dry aging bags. Next is how often and how much do you dry age meats. If you do a large volume of meats and at any given time want a large amount of dry aged meat on hand to eat and consume then having your own dry aging fridge will be a more cost effective long term solution. If on the other hand you may be doing just a couple of full ribeyes or strip loins a year as one example, then it may be more cost effective for you to go the dry aged bag route.
I wonder if it's really worth going over 35-40 days. Just my opinion, if anyone isn't constantly used to anything above that. I am one of those people, I've never dry aged anything or had eaten it(in steaks, from what I know) outside of how long the butcher gets it aged
Hey all - I need some help. I bought a nice 3 pound cowboy steak last week. I used the umai bag, and slapped the tag with the dates right in the center of the steak ( not thinking that it would prohibit the bag from allowing moisture out in that spot ). Anyways, I removed the tag after 7 days of dry aging. Everything looks ok on the part where the tag was, but I wanted some opinions.....is my steak still good to continue dry aging, or is it spoiled due to that area where the tag was? Any help would be appreciated. Thank you!!!
im not sure. They are very fragile when really wet so I would presume to think that it you scrubbed the outside of the meat under running water they should come off... If you try let me know.
I bought those bags without realizing you need a vacuum sealer. I ended up dropping the bagged steak into a deep pan of water to get the air out and then used a clothes iron and some aluminum foil to heat seal. Probably should get a vacuum sealer if this turns out to be a regular thing though 😂
Downside of the sausage maker wrap is that you cant really do a large piece of meat like the umai because of the size of the wrap and the netting that goes over it will eventually rip thw wrap... just another downside
Hi Zel. How large of a piece of meat are you trying to dry age? I'm currently doing a 400 day sirloin roast with the dry aging steak wraps and going in the weight of the sirloin was 16 pounds. The wrap covered it with no problem and the netting went on perfectly as well. No ripping. I was on Umai's web site and their recommended size of beef to dry age in their largest bag is 12-16 pounds. So, not sure what you mean. Looks like they can both dry age large cuts. The advantage of having the wraps is that you are not limited to size. If you need to place 2 wraps to cover the meat because it weighs 20 pounds for instance you can do that with the wraps. The bags can't handle more than 12-16 pounds and that's pushing it. What I also like is that you don't need the netting. You can use twine to truss it up.
i just got my dry aging steak warps, i used umai dry before, but this is different, as for the dry aging warp, the collagen sheet can be eat after dry aged? because i believe the collagen would be stuck on the meat, if i trimming the meat, there are a lot of dry pellicle , i normally use it to make hamburger.
I don't think the wrap is edible. The pellicle that is formed (from my experience) is very minimal. You might be able to peel the wrap off the dry aged beef though. I haven't tried..
I used to dry age a lot but I stopped doing it because, in my opinion, the loss in the weight of the meat doesn't outweigh the benefits it gives. Loss of $$
Do you know if the steak wraps contain any plastic in them? I figured umai dry bags are made of plastic and therefore not exactly good for the environment where as these plant based bags sound promising. Thanks!
Hello Lester Ee. The wraps are 100% vegan. Matter of fact if you wet them too much they basically turn into a gelatin and dissolve.. They are great for dry aging beef
Doesn't make it the best, just the kost expensive...what wagyu is that,n Australian wagyu? American wagyu? I've been to Matsuzaka and iga and ate actual wagyu there and I have to disagree with you.
Food is very subjective. You may like one thing and I may not. I personally find that Wagyu beef is too rich for me. You may love the richness of that beef. I just don't think that just because something is expensive makes it the best. It just makes it expensive!!
So judging by how you sealed it you didn't follow Umai's instructions. First you didnt cuff the bag to keep the sealing area clean and dry and you never used the mouse. You gave the sausage sytem more attention which leads me to believe you are being paid to promote the sausage sytem. So i essence the experiment is skewed towards the sausage system.
I love your theory. Very well thought out and if it were true I'd applaud you. Truth is I sealed it exactly as Umai recommends when using a CHAMBER VAC. The mouse is only used for residential vac sealers (the very small ones). Since mine is commercial we follow a different protocol and even then it wasn't a great seal. Bottom line is that UMAI doesn't work so good when using chamber vacuum sealers because the bag expands then compresses very quickly. This almost always breaks the seal on the TUBLIN-10 plastic bags that they use. SPOILER ALERT - I get paid regardless of which brand you choose. I'm guessing you didn't take the time to read the description box where I clearly state that this wasn't a sponsored video. The links I have for both systems direct people to Amazon where I am an affiliate. So I personally don't care which system someone picks. I have used them both and found the wraps to be better for whole muscles. The salami kits that UMAI has, on the other hand work nice for making salami in your fridge. Keep on keepin on!! Better luck next time😉
If you are looking to have dry aged beef at home these wraps regulate the amount of moisture that is lost. Buying 45 or even 60 dry aged beef is generally out of reach for many people. Using these wraps allow you to do it more affordable in your fridge
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
We've just started up a new blog/website!! Don't forget to check it out at twoguysandacooler.com . Here I'll have all my recipes in a printable format (we've been getting lots of requests for that) and what's cool is that we've added a widget that allows you to adjust the quantity you make. All you have to do is press the quantity number and adjust accordingly. There will also be a bunch of other miscellaneous stuff on the site as well. Be patient as I just got it going but i'm trying to post frequently... Be sure to sign up when you visit the site so you never miss a recipe. I want to thank the patrons of the channel for making this possible!!
I really appreciate you doing this video. I've been contemplating trying a dry age bag for awhile now and seeing someone like yourself who has a ton of experience with dry aging sealed it for me.
Hey Anthony. That's great to hear. If you ever have any questions be sure to reach out. I'm generally available. I think you'll love these wraps!! So easy...
I'm with you. It doesn't seem so "un-doable". I have three high-quality butchers to choose from nearby for a starting point of quality beef. I'm leaning toward the steak wrap as I do have a vacuum sealer but I can tell you they are not 100% every time. Always buy the more expensive bags for general use, you'll be glad you did.
I think your test should have used a home-model vacuum sealer such as Food Saver, which are more common to home users than commercial models.
A foodsaver works great and only needs 2 seals.
Doesn't effect moisture
They work better
You do not need a vacuum sealer with the umai bags. you can simply use water displacement method and a couple of zip ties. It's very simple and easy and fully described in the instruction booklet.
That may be but the wraps are still better😁. A lot less fuss.
@@2guysandacooler I don't disagree the wraps do look like they would be easier and less fuss. One thing that you didn't highlight about the wraps in this video that you did in another video is that you can cut a steak off and continue aging until you find that sweet spot that suits your individual taste. 😉 I appreciate your informative videos! 👍
I had been looking for just this video! Now I know how The Sausage Maker and the Umai dry bag (no vacuume seal needed) works. BIG THANKS 👍🏾
Nice. I've got a sirloin and NY strip in the fridge since 16 june in UMAI bags. My birthday is next week so I'll be pulling one out and having my first dry age experience!
How’d it go?
@@diegosalcido6210 hey buddy. Im not sure that the ny strip sealed well, it didn't have any funk but was definitely an improved flavor over the original slab of meat. The sirloin was great, I had it in for 5 weeks and it had a strong beef flavor when I pulled it for my birthday. It cooked quickly with the moisture drawn out. The flavor, although not funky at all yet(which was what I was looking for) was strong in the best way, barely even needs spice. The smell was incredible. I looked like a cocaine addict smelling it over and over again, my buddy thought I lost my mind until he too smelled it. It looked like the febreeze commercial where they keep selling the floor.
Buy a big chunk of meat(the bark makes it not worth doing only a small piece of meat) and try it out. Its so worth it. Sorry for the novel-length answer. Also don't throw away the fat. Render it, it is the best cooking grease ever. Man you're gonna love the smell, I hope you try it. I am gonna save for another huge chunk of sirloin to do it again just because of how much I'm reminiscing! I'm just gonna keep explaining what I know since I'm already here. A fat cap is a good use of meat because since the whole outside of the meat will turn into inedible bark, if some if it is fat, then that part barely hardens and renders just fine instead of having to throw away 100% of the bark, unless you gave a dog or know someone who does. My brothers dogs begged like never before after I gave them the first piece of bark. Since much of the moisture is drawn out, dry aged steak freezes just fine. I think I have one more steak in the freezer actually. You can cut off the bark before or after slicing it up, and I'd suggest slicing them kinda thick.
@@sparkymikey25 I've heard you can use the bark for other things.
@@danielcadwell9812 you absolutely can, when I said, "inedible bark" I meant directly chewing it. Some put it in ground beef or sausage, im sure there are other options too.
I have bought (twice) and used Umai bags before (and have produced some Awesome tasting steak from lower grade ribeyes). I thought is was just me having a hard time getting the Umai bags to seal. I have both a chamber and a foodsaver and it was difficult to get the proper vacuum and seal. Ended up throwing away one of the bags trying to get it to seal. Losing 1/3 of your expensive bags is a big issue for me. Looking forward to trying the Dry Aging Steak Wraps in the near future.
Yeah so... did you end up throwing the steak across the entire house out of anger because you tore all the wraps in a span of 10 minutes?
By far the best use of the George Foreman Grill that I have ever seen.
Great video man, I got one small correction, the vac mouse is there to help pull a vacuum, without it the umi bags won't pull a vac at least thats what i was always told. I have used the umi bags with great success. I look forward to trying the sausage makers soon.
Thanks Brian. From what it looks like to me after using it was that the vac mouse is there to soak up any liquid during the sealing process. For whatever reason after the first or second time my bag would lose it's seal. Eventually I got it to work and when it worked it worked great.. I'm working on a new project that is turning out to be really promising... Did you end up freezing the huitlacoche or did you eat it all up!!
@@2guysandacooler I got it froze right now. Did you finally find some..lol
The vac mouse is to help suck the air out because umai bags don't have any textured material. On normal vacuum seal bags they have some texture which allows most of the air to be sucked out.
@@JourneyRcks5 you are exactly right.
For me the sausage makers wrap worked out excellent!
You get a better seal on the Umai Dry bags if you wipe the fat/moisture out from the inside along the seal line (before you seal it).
Started watching your older videos on dry aging since I joined the dry ager cabinet club. It'd be fun to see you do a comparison with the Umai type bags vs Dry cure cabinet using 1/2 of a same cut of meat and see if you notice any difference in flavors.
Thanks for the tips. one of the most beautiful thing as humans is we can pass down information from one to another.
i’ve had success with Umai and the products turned out great. I’ve also ruined a $200 sub primal bc the bag lost its seal over time so it would seem the sausage makers system could be my next purchase.
Nice comparison, though if you used one of the vacuum sealers UMAI recommends I believe you’d have had less difficulty making a good seal. Also you’re supposed to cut off excess bag length before making the seal. Also the fact that the UMAI products lost a little more weight means they did a slightly better job of the dry aging process although not a significant one. It’s also possible to use the Umai bags without a vacuum sealer by just immersing the bag in some water as you press the air out flatting it down against the surface of the nest then sealing the top with some zip ties. Ballistic BBQ showed off that particular technique / hack.
Hey Ben. Nice point. I think though, even with that info the wraps are less of a hassle to use. Just wrap em up and refrigerate. No messing around with tubs of water or vac sealers.. Just my opinion though.
The weight loss was interesting but minimal. Both tasted the same at the end so I thought it was a wash..
I have used Umai bags a lot and never had any trouble sealing the bags. The vacuum sealer is just a normal vacuum sealer though.
FYI I don’t think you can maintain the shape of the meat using Umai if you truss it. I’ve tried: what happens is, as moisture leaves, the meat shrinks, thereby loosening the truss. The meat still ends up sorta flat-and I think you probably lose more usable meat, even if the taste is similar.
Hey Justin. Excellent point.
My god these look delicious 🤤 I'm definitely going to be trying dry-aging!!! It looks extremely easy!
Three years later, have you been using or have you ever regularly used either product for steaks? I love me some dry aged steaks and even considered a dry ager fridge but seems like wraps do the job just fine if not better but wondering if y'all have committed to any of these products.
Seeing this later but I’ve found the bags work best with your basic counter top vac sealer. Not so much with chamber vacs
I just used the Umai bag on a 6.1lb prime rib roast. After 49 days it gave me 2.6lbs of usable steak.
I have been a career meat cutter spending most of my years in supermarkets. In the 90s I dabbled in charcuterie and turned out some decent products. At the time I used muslin (cloth) casing for both salami and summer sausage and was pleased with the results yet I see no one using cloth these days. Why?
I think people like the idea of keeping thier projects in a household fridge, which in our trade we know is actually quite filthy. The bags give people some confidence in cross contamination. Vs running a purpose use chiller.
I would never waste an once on dry aging wagu, I had it a few times and it melts in my mouth and has a great taste of it's own.
The wraps are collagen sheets and the other is the same but in bags,in Argentina they also use microporous cellophane that I guessing from the name is all the same,salutes from Puerto Rico ❤
the wraps are not a collagen sheet. That is something completely different. The bag isn't collagen either. It's a plastic called tunblin-10
Which would you prefer for dry aging boneless pork shoulder for cappicola in the fridge? It will be in the fridge between 3-4 months total. Is it necessary to use the vac mouse? I see you didn't use it. Thanks.
Truth is they actually both do a good job. I found the wraps to be easier but other than that the results were pretty close to the same. If you use a regular home vac sealer (not a chamber vac) I would use a vacmouse for the umai bags.
Great video. Couldn't find it in your library of videos or playlist, only saw it due to a link popping up at end of a different vid of yours. Maybe add this to your whole muscle playlist?
LOL. It's in the dry aged playlist😉. I just created a whole muscles playlist..
@@2guysandacooler wow fast! I searched for dry aged playlist...just realized there is a wee arrow at bottom that shows me 10 or 15 other playlists of yours I wasn't seeing! I assumed scrolling up would show me all your lists :( oh well, the more ways viewers can find your great content the better ;)
I got a great deal for prime top roast for 3.50/lb so I aged it for 42 days with the steak wraps. Compared to the unaged sirloin steak, it was very tender and the fat cap was like straight butter. The unaged sirloin steak had a bit of chew even for a prime grade. I think next time I'll go for atleast 50 days as the texture was better but the taste wasn't much stronger than the unaged. I also learned my lesson to never dry age picanha. I dry aged a small 4lb picanha roast before for less than 30 days and the bark went past the fat cap!!! From now on if I want picanha I'm just going to buy a whole top sirloin and cut the picanha off after aging.
You don't need a vacuum sealer for umai bag. I've done it 4 times just by using water pressure trick and straw trick.
So how do you seal the bag? Do you just tie it up? Either way the wraps are way easier to use in that regard.. No buckets of water and no mess or fuss. Just wrap and place in the fridge.
2 Guys & A Cooler I do the same. Drop the meat in the bag, dunk it in the sink and use a few ties. Has worked ok so far. Only takes a few seconds. The wrap thing seems good too though. Would be awesome if one was way cheaper.
I am about to try this with umai bags, might do one with the vac mouse and one without just folding it like you did. Thank you for taking time to do the video, I wish we had smellavision!
You are so welcome! If you have a regular vac sealer I would recommend using the vac mouse. The reason I didn't was because I have a chamber vac which operates differently. Either way just make sure most of the air is out. Let me know how it turns out!!
Awesome video as always. :) When I use my vacuum chamber with Umai bags I lower the time for the seal-bar so it wont break the bag. I works for me every time. but most of the time I simply use the suction vacuum sealer, but you need to fiddle a little by turn the bag in a diagnoal 2 times first. A little more hassle but it ensures the bag keeps it together. BTW I experimenting with the emulsifiers on the donnerkebab rolls and are waiting for the results. Will let you know what binder gives the best consistency.
Thanks Dan. Great tips... I can't wait to hear about the binder. Which ones did oyu end up using? Let me guess: Corn Starch, Transglutaminase, milk powder, tapioca starch?
@@2guysandacooler update on the emulsifier. tried egg, flour, cornstarch, and meatglue on separete batches. like you said 2-3 % cornstarch worked great. the meatglue just as good. The flour had ok consistency but had a flour taste that wansnt nice. The egg was ok and had a good flavor. Cornstarch and transglutaminase was perfect. Now you know, thans for the tip. :)
One just needs a refrigerator and the other one needs a humidity controlled refrigerator right? The main selling point of the bags is that you don't need super expensive equipment for those who want to try. People use a food saver sealer or water.
Not long ago I got an email from the Sausage Maker advertising this product. I immediately thought of how great it would be if you guys could review it. And you DID. Frigging awesome. It looks like the product works as advertised. Thanks guys. One question though. Do you think this would work with a porterhouse or T-bone steak? Maybe a 1 3/4" to allow the bark to be cut off?
I dry age in a fridge (Steak Locker) and doing an individual steak would be a lot of loss. That is why we dry age roasts, either half or full roasts depending on size.
Hey Jerry. Thanks for the comment. These wraps are ridiculous. What I love about them is the minimal bark and the fact that you can customize the size of your wrap. If you decide to do 1 steak I would go with the 1 3/4 or 2 inch. Figure you'll lose a bit off both faces and a little bit on the sides. You'll end up with at least 1 1/2 inch.... Let me know if you do it.
@UCD BNXT How do you like the steak locker? I've heard good things about it..
@@2guysandacooler The Steak Locker is awesome and totally plug & play. Had it for 7+ months and have an American Wagyu rib roast in now. I also know of several other folks from Facebook groups that own and love it. The guy who got me going on dry aging owns one... If you don't want to doink with a DIY, I feel it's a great alternative. One that is 2x the price is the Dry Ager made in Germany... Just a work of art...
@@ucdbnxt7318 nice. Thanks for the info..
Love your channel. Question, can I just wrap my bresaola I'm making in cheese clothe and hang it in my fridge until its lost the proper amount of weight? Or, should I wrap it in the steak wraps or some collagen sheets? Poke holes? Many thanks.
awesome guys, thanks for putting the time in to make this. i will gladly consider that dry aging sheet instead for myself.
You are welcome. Thanks for watching.
When you put the sausage maker in the refrigerator, is it a normal home refrigerator or is the temperature regulated and is a humidifier used in the refrigerator? Thank you
It's a normal home refrigerator. Nothing special about it.
Is it a problem to put in a chamber with temp and humidity control?
Why do some beef aging chambers have an UV light? Thank you
@@dougb1615 if you put it in a chamber with humidity control and temp control then you'll have great results. Technically you wouldn't need a wrap. All you would do is put your raw meat in the fridge at 36f and 85% humidity. Most people get the wraps be side they don't have a chamber.
Uv light is sometimes added to control bacteial/mold growth
I run at 41 / 42 F at RH 80%. Is that ok? Can I age beef and pork together?
When you wrap the beef do you poke holes to release air pockets? Thank you
Cost is similar if you have a sealer already, otherwise Dry age bags are cheaper it seems?
Hi - First if all, great video!!! Second, with these membrane wraps, must I put the wrapped meat in a drawer in my fridge or could I leave it on a wire rack near other foods? I ask this because one advantage if these wraps is it protects the meat from contamination from other food so location shouldn’t matter. Lastly, what temperature did you leave the meat in?
You can leave it on a wire rack with the other foods. My fridge temp is 34F-36F
What was the step after trimming off the bark? He salted the meat, wrapped it in a bag, and placed it in a clear basin of water before grilling. He never mentioned anything about the water step. Not everyone has gone to chef school. It looks like it is an important step. Why is it done that way and what does it achieve?
It's called sous vide, which is a method of slow cooking foods sealed in a bag and submerged in water. Just watch a few videos on RUclips on it and you'll get a better idea. I recently got a sous vide machine and it really does take meats to a different level
The Umai Bags and Dry Aging Wrap are expensive. Can I use a Cheese Cloth instead?
On the first umai bag you forgot to put the vacMause strip to properly seal the bag hahahhahaha probably why it was so hard to vacuum seal it. Great video!!
I said the same thing. What happened to that strip to stop the liquid? In my experience the length of bag where it's gonna seal has to be as clean as possible too.
When using a commercial chamber vac Umai recommends not to use a vacMouse strip. On other aging projects I've used the vac mouse strip with the exact same results. The vacMouse strip simply keeps liquid from getting into the seal area. With a chamber vac that isn't an issue. A chamber vac works differently than home vac sealers as you can vacuum seal bags of soup with no problem. The issue is that these bags are not vac sealed bags so the seal is very delicate. Taking the issue of sealing out of the equation the wraps are still easier to use. IMHO
@@2guysandacooler Actually what the vac mouse does is allow air to flow through when using a home machine such as a Foodsaver. Normally the Foodsaver bags have channels built into the bag so air can flow though. Umai bags don't have air channels for vacuum which is what the vac mouse is for. On a chamber vac it's not needed because it vacuums the entire chamber.
Is there any use for the bark or just toss it? Can pets eat it safely?
you can add it to sausages
Thanks for the video, it’s helpful. My question is how many days you can keep the dry aged meat in the fridge after opening the bag or trimming? Thanks!
A that point just treat it like regular raw meat. 3-4 days or you can freeze it..
@@2guysandacooler thanks very much!
Can you leave the umai dry steak in the drying chamber or it has to be a fridge because it's colder?
It has to be in the fridge. Under 40F
For boneless ribeye or boneless striploin, which would give better yield after dry age? Thanks
I like the ribeye personally..
Is there a reason you did not use the square cloth with the umai bag for the 1st steaks?
Not really. I wanted to see what would happen either way and it didn't make a difference. I doubled checked with Umai's website and they don't recommend using that cloth with a commercial vacuum sealer also...
Will the Umai bag work with a non commercial vac sealer like a food saver ? Most of us don't have a commercial one unfortunately.
Yes. It actually works a little better in a residential vac sealer.
Excellent video! I should do more research when I purchased my umai bags, otherwise I will definitely buy the dry age wraps instead....
I wasted two bags already, because of the sealing and vacuuming procedure. My vacuum machine is a commercial one, which should be similar to yours. I am just wondering what was your setting for vacuum and seal when you did the test? Most of my attempts were mostly leaking and sometime the bag just melted or seal broken.
Do you have any advice on how to use the bags with the commercial vacuum machine?
LOL. Using a commercial vacuum sealer poses very different problems with these bags. Most people who comment trying to offer their advice only own residential units. I find that funny. The problem with a chamber vac is that every time you try and revac seal your meat, your chamber will "inflate" the bag before it seals it. This will cause the bag to lose it's seal (and rip open) every time. The best I can offer is to make sure you have your "seal time" on 3 - 4 seconds and your cool time on 4 seconds on your first seal. There's no need to use a mouse strip on a chamber vac. If you need to do a second seal then place the bag back in the chamber and close the lid. As soon as it turns on wait 2 seconds and click the "stop" button. This will stop the vacuum and start sealing. It's a wacky process but these bags really don't do so good with commercial vacuum sealers. The cheap home sealers are a bit better for this product. That's why I like the wraps :)
@@2guysandacooler Thanks!
i think mine is failed, i found that the bag leaked already after 2 weeks. i tried to seal it again, but still not able to vacuum successfully. so any suggestion what i should do now? use a new bag, or just eat the meat?
Tough issue. Was it boneless or bone in? I'm not a huge fan of the bags so if it were me I'd probably just eat the meat but if you have an extra bag and want to use it there's no harm in that.
@@2guysandacooler it's a boneless sirloin. haha, i hate these bags now.... maybe i should just eat the meat, then use a new bag for another meat instead.
can you tell me what's your exact setting for the commercial machine? i wanna know the (Vac time, Seal time and Cool time), so hopefully i won't be failed this time.
I'm doing a 30 day dry aged brisket for superbowl with the umai bags. Everything was fine the first week or so, but no I've noticed some small air pockets have developed. Do you.think this will be ok?
Hey Casey. It should be fine.
@@2guysandacooler 10-4 thank you
I think your vacuum sealer needs a heater calibration?
Why do you think that?
Can u do a video on how u used the vacmaster to help with the seal
It was hard to seal because he didn't use the sheet that came with it. Looks like a dryer sheet, that causes the seal in vacuum.
You didn't use the umai bag right, you needed to use that little cloth to help vaccume seal the bag.
I wish that would have been the problem. I had used the white cloths on several tests before this video and the results were the same. The bags are not vac seal bags so their seal is very fragile. That's why Umai recommends sealing several times. The purpose of the white strip is to not have liquid get in the way of the seal. In a chamber vac that's not a problem.
2 Guys & A Cooler the bags were still designed to be sealed with the strips. Guga seems to use 2 or 3, maybe is sealing before its able to pull a proper vacuum
whats tht song ma 3:25 man? thx for the info of the meat
ruclips.net/video/qc6JJrAfwpM/видео.html&ab_channel=RoyaltyFreeMusic-NoCopyrightMusic
You beat me to it!! That's exactly the one
Anyone got comments on odor/smell in the fridge while using the DrySteak Wraps? I've been using UMAi Dry bags with no issues of smell.
Hey Randy. From my experience I haven't see any odor transfer by using the wraps. I've been using them for about a year now..
Do you need salt and or cure #2 prior to wrapping in the collagen sheets?
Hi Doug. Great question. Nothing is needed to dry age beef. Just these wraps and a normal home refrigerator
Are those wraps the same thing as collagen sheets?
Hey Scott. These wraps are slightly different. The collagen sheets are more porous whereas these tend to control the moisture loss better for dry aging.
Great Video, I am glad to see that there is an alternative to the Umai bags. I did want to say however that the sealing complaint seemed a bit nit picky. I love the Umai bags and after doing some reading and watching videos found that the best practice for vacuum sealing is to do the seal twice. I have never gotten a full vacuum as I have with Suvie bags but I attributed that to the type of material it is. The material allows moisture out so it has to be porous which means that it will never seal the way a vacuum seal bag will. Price to performance the sausage wrap is the way to go if you don't own a vacuum sealer, however, if you do, and I for one do, I find the Umai bags to be the most convenient because I get to be lazy and not have to worry about learning a new technique. Thank you for the video, it answered my questions on whether or not to try and switch how I go about dry aging.
So I ask myself.... can you eat that raw? Like salami? After 90 days?
Nope. It will still be raw. Check this one out though. After 600 days you can eat it raw: ruclips.net/video/huMv4X12JbU/видео.html
Another professional video. The collagen sheet is on my shopping list. I'm using the Umai bags for two years now, but you made the wrap convincing. I'll give a try.
I think you'll love it. So much easier to use imo. 😁
i tried the dry aged warp with a whole rib eye today , it seems my rib eye is too big, the sheet is just fit the meat, and when i put the net on the meat, it is easy to break a hole on the sheet, do you have any trick to avoid break a hold on the sheet?
There's a couple things you can do. I found that if the meat is too wet the sheet can tear easily so I only lightly dampen it. Also If I am wrapping a huge piece of meat sometimes I use a whole sheet and part of another one, same goes if I accidentally rip it I use a part of another sheet as a "patch". The trick though is to make sure your meat isn't too wet. Sometimes I truss up my meat with butchers twine and that holds it in place. Just don't make it too tight. The idea is to just have the membrane stick to the meat. Once it starts drying you won't have to worry about it..
I don't use the net.
What should my fridge temp be at?
Normal fridge temp. Usually between 33F and 36F
K thanks, mine gets to 40 almost during dinner time but seems to hang around 36/38 during the day and over night. Do you think those spikes might be an issue? Also, my humidity is in the 30% since I live in Phoenix...
@@Page001B I don't think you'll have an issue with the temp or humidity.
Do you have any recommendation on where I can get that whole Australian wagyu? most sites I go to only sell cut steaks
Where do you live?
New Jersey New York area
@@weilunwang1 come to aust you pay double $50au a kg
You said the mold starts at about 45 days, will you get any dry age flavor with a 35 day dry age?
Great question. Typically 30-35 days is the most popular time to try age as it starts to take on that "dry age" flavor. It will be very mild but still noticeable.
You get different levels of dry age flavor the longer you do it. And longer dry aging time isn’t necessarily better as it may not appeal to as broad a base of people. Your typical steak house that serves dry aged meats does it in as little as 21 days tho average is around 28 to 35 days and you’ll really enjoy the flavor of the dry aged meat it’s that time frame.
@@Ben7seven7
Yeah, I prefer the time frame of about 30-35 days. It's more beefier than nonaged with a hint of slight funk. My taste buds are not used to past 35 days. Maybe I can aquire that taste later on, but as of now it is just to much for me. Also I do not use bags. A little to costy for me. I have a dedicated gdm fridge that dry ages beautifully without the added cost of those bags.
James Tomas As far as cost for bags vs cost of a dedicated dry aging fridge which in and off itself has a cost to buy maintain and run you need to weigh a few factors.
Those factors include the cost of buying running and maintaining a dedicated dry age refrigerator vs using your existing home fridge with Dry aging bags.
Next is how often and how much do you dry age meats.
If you do a large volume of meats and at any given time want a large amount of dry aged meat on hand to eat and consume then having your own dry aging fridge will be a more cost effective long term solution.
If on the other hand you may be doing just a couple of full ribeyes or strip loins a year as one example, then it may be more cost effective for you to go the dry aged bag route.
I wonder if it's really worth going over 35-40 days. Just my opinion, if anyone isn't constantly used to anything above that. I am one of those people, I've never dry aged anything or had eaten it(in steaks, from what I know) outside of how long the butcher gets it aged
Hey all - I need some help. I bought a nice 3 pound cowboy steak last week. I used the umai bag, and slapped the tag with the dates right in the center of the steak ( not thinking that it would prohibit the bag from allowing moisture out in that spot ). Anyways, I removed the tag after 7 days of dry aging. Everything looks ok on the part where the tag was, but I wanted some opinions.....is my steak still good to continue dry aging, or is it spoiled due to that area where the tag was? Any help would be appreciated. Thank you!!!
It's completely fine. Keep going till you hit your mark.
Thanks so much for the quick reply! I’ll comment in 52 days with the results!
what is ideal temperature for aging and curing?
Dry aging beef is generally done a@ 34-48F
Does regular vacuumed seal work ?
If you use a residential unit it does better,..
@@2guysandacooler sorry I mean with regular bags in a regular vacuum seal. I don't believe those special bags make a difference.
wow , quality product , dry age , souv vide , sear ..... I love you !!
Great job
Can you remover "Dry Aging Steak Wraps" without trimming meat ?
im not sure. They are very fragile when really wet so I would presume to think that it you scrubbed the outside of the meat under running water they should come off... If you try let me know.
Thank you
would you be interested in doing a dry age vs wet age video ?
Or even wet age vs dry age bag vs umai bag vs dry age chamber video.
I bought those bags without realizing you need a vacuum sealer. I ended up dropping the bagged steak into a deep pan of water to get the air out and then used a clothes iron and some aluminum foil to heat seal. Probably should get a vacuum sealer if this turns out to be a regular thing though 😂
Zip ties when all the air is out work great as well.
Did you just cook dry aged beef on a griddle instead of open flame 🔥🤔😳
Downside of the sausage maker wrap is that you cant really do a large piece of meat like the umai because of the size of the wrap and the netting that goes over it will eventually rip thw wrap... just another downside
Hi Zel. How large of a piece of meat are you trying to dry age? I'm currently doing a 400 day sirloin roast with the dry aging steak wraps and going in the weight of the sirloin was 16 pounds. The wrap covered it with no problem and the netting went on perfectly as well. No ripping. I was on Umai's web site and their recommended size of beef to dry age in their largest bag is 12-16 pounds. So, not sure what you mean. Looks like they can both dry age large cuts. The advantage of having the wraps is that you are not limited to size. If you need to place 2 wraps to cover the meat because it weighs 20 pounds for instance you can do that with the wraps. The bags can't handle more than 12-16 pounds and that's pushing it. What I also like is that you don't need the netting. You can use twine to truss it up.
You didn't use the mouse on the Veal which is crucial.
It's only useful if using a residential vacuum sealer. When using a commercial vacuum sealer the mouse isn't necessary
Actually the bags do not need a sealer since yours were not sealed! So its a wash. But either are too expensive
Does anyone use the salt method at home?
i just got my dry aging steak warps, i used umai dry before, but this is different, as for the dry aging warp, the collagen sheet can be eat after dry aged? because i believe the collagen would be stuck on the meat, if i trimming the meat, there are a lot of dry pellicle , i normally use it to make hamburger.
I don't think the wrap is edible. The pellicle that is formed (from my experience) is very minimal. You might be able to peel the wrap off the dry aged beef though. I haven't tried..
Thanks
They look like BRESAOLA... is that Worth?
Oh How funny. They sure do...
I used to dry age a lot but I stopped doing it because, in my opinion, the loss in the weight of the meat doesn't outweigh the benefits it gives. Loss of $$
If you take the pellicle and rehydrate and then grind it with 200% more beef and makes a delicious dry age blend ground beef
Do you know if the steak wraps contain any plastic in them? I figured umai dry bags are made of plastic and therefore not exactly good for the environment where as these plant based bags sound promising. Thanks!
Hello Lester Ee. The wraps are 100% vegan. Matter of fact if you wet them too much they basically turn into a gelatin and dissolve.. They are great for dry aging beef
What’s the temperature in the fridge when u did this ?
34f
Your bag is loose because you didnt use the the little cloth. That's why the wagu bag was tight.
Really like your content. Do you know Sous Vide Everything and Guga Foods. Your content is really similar to his. Love it!!!
Hey Pedro. Thanks for the comment. Guga makes some fun videos.
@@2guysandacooler Your content is much better than Guga. They are just clickbait, you are the real deal.
wraps ftw!
very useful
the umai bag doesn't need a perfect seal from what i have been told.
Over cooked all of it looked a bit dry but every man is his own
I can't stop salivating :(
My cheap Foodsaver does the job with 2 seals.
nice!!
I think a better vid would be doing dry age with no bag vs dry age with a bag
This video's got me thinking I should spend $1,000 on a vacuum sealer.
Now that's a smart decision 😁
If those are plant based sheets, can you try dry aging with rice sheets? xD
Hey Carlos. I'm not sure but I love the way you think. That sounds like a cool experiment!!
@@2guysandacooler Of Course you aren't Sue, you're Carlos.
''Wagoo''
Doesn't make it the best, just the kost expensive...what wagyu is that,n Australian wagyu? American wagyu? I've been to Matsuzaka and iga and ate actual wagyu there and I have to disagree with you.
Food is very subjective. You may like one thing and I may not. I personally find that Wagyu beef is too rich for me. You may love the richness of that beef. I just don't think that just because something is expensive makes it the best. It just makes it expensive!!
Get Japanese A5 wagyu and you'll see a difference.
Are you saying that A5 tastes different in an Umai bag vs a Dry Steak wraps? I'm having a hard time believing that one!!
@@2guysandacooler my bad, thought you were also comparing the veal to the Australian wagyu and saying they tasted the same.
@@_josh lol. A5 is in a category of its own... A little too rich for my wallet 😁😁
@@2guysandacooler yeah I don't think it's worth getting all the time but definitely something people should try at least once
Don't dry age Waygu!
Such a waste. It mostly fat the flavor is great.
this looks like a normal but, it isnt this bag actuall allows moisture to escape but nothing bad to come in ! #gugafoods
So judging by how you sealed it you didn't follow Umai's instructions. First you didnt cuff the bag to keep the sealing area clean and dry and you never used the mouse. You gave the sausage sytem more attention which leads me to believe you are being paid to promote the sausage sytem. So i essence the experiment is skewed towards the sausage system.
I love your theory. Very well thought out and if it were true I'd applaud you. Truth is I sealed it exactly as Umai recommends when using a CHAMBER VAC. The mouse is only used for residential vac sealers (the very small ones). Since mine is commercial we follow a different protocol and even then it wasn't a great seal. Bottom line is that UMAI doesn't work so good when using chamber vacuum sealers because the bag expands then compresses very quickly. This almost always breaks the seal on the TUBLIN-10 plastic bags that they use.
SPOILER ALERT - I get paid regardless of which brand you choose. I'm guessing you didn't take the time to read the description box where I clearly state that this wasn't a sponsored video. The links I have for both systems direct people to Amazon where I am an affiliate. So I personally don't care which system someone picks. I have used them both and found the wraps to be better for whole muscles. The salami kits that UMAI has, on the other hand work nice for making salami in your fridge. Keep on keepin on!! Better luck next time😉
What is so special about these wraps.. It's so expensive.
If you are looking to have dry aged beef at home these wraps regulate the amount of moisture that is lost. Buying 45 or even 60 dry aged beef is generally out of reach for many people. Using these wraps allow you to do it more affordable in your fridge
🤗🥩😋