That demo at the NAMP convention in Kansas City changed my mind about dry-aging in the bag.

I saw a guy pull a 45-day ribeye out of a $30 Umai bag and it had better bark and less loss than any of my fancy dry-aging fridges, so who else has actually tried these at home without the expensive gear?

2 comments

2 Comments

nguyen.tara29d ago

I live in a tiny apartment where my "dry aging setup" is basically a mini fridge I bought off Facebook marketplace for $40. The thing hums like a lawnmower and my girlfriend swears it smells like a hamster cage in there, but the Umai bags have been a game changer for me. I did a 30 day boneless ribeye in one and I honestly thought I ruined it, but it came out with this deep nutty flavor and zero mold issues. The bark was so good I ate half of it standing over the cutting board before dinner even started. My biggest screw up was forgetting to change the paper towels under the bag and it got a little funky, but the meat itself was totally fine. Definitely beats dropping two grand on a fridge that would probably just break on me anyway.

christopher_wells428d ago

Man that's wild, my buddy tried the same thing and his fridge smelled like a dead raccoon for a week.