UMAi Dry Aging Bags - Brisket/Bone In

Create restaurant-quality dry aged beef at home with UMAi Dry Aging Bags for Brisket & Bone-In Cuts. Using UMAi Dry's unique breathable membrane technology, these bags create the ideal dry aging environment inside a standard household refrigerator, allowing you to produce tender, richly flavoured beef without the need for a dedicated dry aging cabinet.

Perfect for larger primal cuts, these bags are designed for bone-in ribeye, short loin, sirloin and brisket, making it easy to achieve professional-quality dry aged beef at home with minimal mess and no unwanted fridge odours.

FEATURES

• Genuine UMAi Dry Aging Bags
• Creates the ideal dry aging environment in a household refrigerator
• Suitable for larger bone-in and boneless beef cuts
• Breathable membrane technology
• No dedicated dry aging fridge required
• Helps develop rich flavour and improved tenderness
• Includes VacMouse® strips for use with channel vacuum sealers

WHATS INCLUDED

• 3 × UMAi Dry Brisket / Bone-In Dry Aging Bags (Bag Size: 400 × 700 mm)
• 5 × VacMouse® Vacuum Adapter Strips for channel vacuum sealers

THE DRY AGING PROCESS

FOR BONELESS CUTS:

1. Keep meat covered in its original packaging.
2. Slide UMAi Dry over meat and original packaging.
3. Flip meat end over end.
4. Pull out and discard the original packaging.

FOR BONE-IN CUTS:

1. Prepare clean surface using kitchen parchment or foil. Slide meat out of packaging and rest on clean surface.
2. Do not dry meat. The gooey coating is the ONLY way your UMAi Dry bag sticks to the boneshell and fat cap.
3. To prevent sharp bone ends from piercing the UMAi Dry membrane, place a thin strip of parchment paper or folded damp paper towel along the bone tips.
4. Slide meat into the UMAi Dry bag; be careful not to snag the bones. Preserve as much “meat glue” as possible.

DAY 1: At least 75% of the meat surface is in contact with the UMAi Dry membrane. And your kitchen might be a mess.

DAY 2: UMAi Dry will relax and may appear loose as it takes up moisture from the meat. There may be moisture pooling in the corners; let time and your fridge take care of that.

DAY 4-5: Bond begins to form; you may notice colour change.

DAY 10: The meat should begin to turn mahogany brown. You may begin to catch an earthy, blue-cheesy, nutty scent.

DAY 21: The bark is firm and dark, mostly even in colour, and almost firm enough to “knock” on. There may be softer and firmer spots. Small white dots may be salts, fat or mould, which is OK. Grey, blue, green, or black mould is bad news.

DAY 28-45: The meat is firm and dark, and may begin to pull away from the UMAi Dry membrane. Separation is normal, the meat is still protected in its “custom dry aging" space.

Important Note: UMAi Dry provides a customized dry aging environment- even when loose. During the first 24 hours after bagging, UMAi Dry will relax. Don’t worry! This is normal as the membrane takes up moisture from the meat. After it bonds and the meat shrinks by week 3 or 4, the UMAi Dry membrane may even release. Never fear. It’s still protecting your dry aging treasure.