• Dry aging a steak gives it a ‘funky’ or as some describe it a ‘blue-cheesy’ flavor. Essentially what you are doing is drying out the steak and concentrating the flavor into the center part of the loin. The below recipe, if you can call it that, is simple and is great for beginners. It involves UMAi dry aging bags and a sizable chunk of meat.

    Ingredients/Supplies:

    • ~13-pound strip loin
    • UMAi dry aging bag with the VacMouse strip from UMAi
    • Vacuum sealer
    • Time and patience (the most important thing here!)

    Instructions:

    1. Put the strip loin into your UMAi bag without touching the meat. Cleanliness is very important. Below is the YouTube video from UMAi showing how to do this. It is much easier to watch than it would be to read how to do it.
    2. Seal the bag.
    3. Put it in your normal refrigerator on a rack of some kind leaving at least 2-3 inches of breathing space between the bottom of the meat and the shelf of the refrigerator.
    4. Leave it alone for a long time. My first one was 35 days because I was moving to Singapore and needed to eat what was in the fridge. My next one will be 60 days minimum.
    5. Once your allotted time has passed take it out, trim off the pellicle (save it!) then slice the loin up in to steaks of your desired thickness, I usually do around 1.5”-2”.
    6. Cook! We’ll post other recipes on how to cook but you can sous video, grill, or use your favorite steak cooking method!

    Key Points:

    • Don’t put the label on the plastic over the meat. Put it on the end of the bag. The meat needs to breathe.
    • Get a rack that gives enough space between the meat and the shelf so there is good airflow all the way around the meat
    • The bag may loosen over time, this is normal
    • Once it is in the fridge don’t rotate it, roll it over or mess with it in any other way. It will be just fine.

    More Pics:

    Kevin Kopas

    Kevin Kopas

    Kevin is the head ninja at Salumi.ninja. He specializes in making cured snack sticks but also plays with dry aged steak and lots of fresh sausages. In the real world Kevin works in the domain name industry and loves trying new things, hence the move into the realm of salumi.
    Kevin Kopas
    Kevin Kopas

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