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coldfusion

Dry Aging with the UMAi bags

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Picked up a choice 18 pound Rib Eye from RD a week ago for my first attempt at dry aging.

Cleaned the bag the meat was in really good and the sink. Put a paper towel in sink and cut open both ends so the blood could drain out.

Followed instructions that came with the bag, no problems, easy to do.

I already knew from measuring that I needed to cut about 3.5 inches off of the big end to make it fit.

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Dinner last week!

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After one week fat side up instructions say to flip it over, this is the last time it's touched till ready to cut up. I plan on just rotating it end to end weekly by just pulling out the sheet pan.

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Note: You can see where the sticker was that I put on it. The meat did not age the same. No stickers on future bags!

I'm shooting for at least 30 days here, then will slice then trim as needed.

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The meat side up after the flip.

 

 

Sent from my iPad using Tapatalk

ckreef, Bozz73 and pesto3 like this

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Hm, my isntructions don't say anyhting about flipping it and I didn't see them do that in the video either. Have other people flipped theirs?

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Lower right of instructions, fat side up the first week.
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Sent from my iPad using Tapatalk

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