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John Setzler

Another round with Umai

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4 hours ago, beerleague said:

Curious why you cut into steaks before removing the outer "leather" or whatever that is called. Does it make it easier once cut into steaks?

 

I think it's easier to trim the edges of the cut steak than to shave it off the whole roast.  

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3 minutes ago, St1brew said:

Do you need a special refrigerator to use these? The steaks look awesome by the way!

 

No special refrigerator required - which is part of the appeal.  We have used a rather infrequently used beer fridge (don't worry, it's only infrequently used because we have multiple beer fridges) that doesn't get a lot of action so the temp stays more stable without having much activity.  We were very pleased with the results we got.  The in-laws spent a small fortune on a commercially dry aged piece of meat at Christmas, and ours were way better than that was at a similar amount of days.  

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2 hours ago, KismetKamado said:

 

No special refrigerator required - which is part of the appeal.  We have used a rather infrequently used beer fridge (don't worry, it's only infrequently used because we have multiple beer fridges) that doesn't get a lot of action so the temp stays more stable without having much activity.  We were very pleased with the results we got.  The in-laws spent a small fortune on a commercially dry aged piece of meat at Christmas, and ours were way better than that was at a similar amount of days.  

Thanks for the info, we have a mini fridge that we currently don't even have plugged in(multiple beer fridges). So that would be up to the task. Maybe I'll take a look into these.

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