Salmonsmoker
New member
After 28 days it's finally time to see what's been happening inside the UMAi bag in the garage fridge. A whole rib eye. I didn't take a starting picture or take the weight. I didn't do any trimming, as advised in the directions.
With the bag peeled off. Looks like good contact was maintained with the bag.
I cut the rib eye into 1 1/4" steaks before doing the trimming.
After trimming off the hard crust and fat cap.
Vacuum packed and ready for the freezer.
I kept 2 steaks out for tomorrow's dinner. They'll be grilled on the barrel smoker with some oak pellets and DSSR. I'm expecting to be in a meat coma shortly after that, so sometime this weekend I'll post my impressions of this dry aging process.
With the bag peeled off. Looks like good contact was maintained with the bag.
I cut the rib eye into 1 1/4" steaks before doing the trimming.
After trimming off the hard crust and fat cap.
Vacuum packed and ready for the freezer.
I kept 2 steaks out for tomorrow's dinner. They'll be grilled on the barrel smoker with some oak pellets and DSSR. I'm expecting to be in a meat coma shortly after that, so sometime this weekend I'll post my impressions of this dry aging process.