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UMAi Dry Sampler Dry Aging Bags - Dry Aging At Home! $34.99 versus $57.00 at Official UMAi site

$34.99
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Hi Everyone,

I recently got into dry aging at home which can help you turn a choice piece of steak and make it taste significantly better. I have been doing research and decided since I am a novice, to use the easiest method which is Umai. However, this company charges a arm and a leg for their dry aging bags. I was looking around for a deal and found one! Hope this helps all of you that are interested in dry aging!

https://www.everythingkitchens.co...vmrtl.html
This retailer is selling the sampler pack for super cheap when compared to the official Umai site. 34.99 instead of 57 on the official site. Shipping is also free if above 49.95. Also if you spend 100 there is a coupon on the site to save you a extra $5 bucks.


Umai Official Website:
https://umaidry.com/collections/a...y-vacmouse

Sampler Pack is sold for $57.00
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$34.99

5 Comments

1

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#2
I just sealed my first ribeye roast last week. Picking this up!
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#3
How are these different from standard vacuum seal bags?
*watched video, apparently bag is thinner membrane that allows moisture to get out
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Last edited by sarcasmogratis January 22, 2019 at 01:52 PM.
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#4
Quote from sarcasmogratis
:
How are these different from standard vacuum seal bags?
*watched video, apparently bag is thinner membrane that allows moisture to get out
Here is a quick excerpt from the UMAi Official Website.

UMAi Dry® system is based on a unique breatheable membrane technology that provides a perfect safe environment for each piece of meat and allows it to develop that special dry aged taste and texture that people crave.

Always dry age whole subprimal cuts (not individual steaks)

Good cuts for dry aging are:

Ribeye, Entrecote in Europe (Scotch filet in Australia),

NY Strip (Striploin)

Sirloin

You can dry age Tenderloin (filet mignon) but only for short period of time 4-5 days as not to loose expensive tender meat to trim

Dry aging process has two parts:

First the moisture evaporates from the meat, thereby concentrating and intensifying the beef flavor

Second the natural enzymes in the meat break down the connective tissue thereby tenderizing the meat and imparting a distinct dry aged flavor

Moisture evaporation stage lasts for about 7-10 days

Tenderization and flavor development stage lasts as long as the meat is being dry aged. We have customers who dry age for up to 100 days in UMAi Dry®
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Joined Nov 2015
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#5
Check Alton Brown's "Good Eats" S01E01 about steaks.

He gives a very simple technique for dry aging in your fridge using a basic rack and paper towel... I tried at home, works great !
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Joined May 2010
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#6
Quote from sarcasmogratis
:
How are these different from standard vacuum seal bags?
*watched video, apparently bag is thinner membrane that allows moisture to get out
Yeah these bags are breathable one way. Moister can escape. There are a ton of YouTube videos showing how it works.
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