Umai Dry Brisket

So, you bought a few UMAi Dry® aging bags and now it’s time to dry age some meats. Here are some UMAi Dry pro tips with tricks of the trade that, after over 10 years in the dry aging business, we’ve learned (some the hard way). 

That’s why we’re imparting meat wisdom to you here and now, to make sure your first experience dry aging your meat with UMAi Dry sets the bar pretty high.

PRO TIP #1: DO NOT AGE INDIVIDUAL STEAKS

Why? Because while the meat is drying, a “bark” or “pellicle” forms which you will trim off before cooking. This bark, plus water weight loss, can account for up to 40% of an individual steak. If you dry age only 10 oz. of meat, you’ll end up with a skinny little 6 oz. steak.

We recommend starting with a 15-20 pound sub-primal cut of beef that is still in its processor packaging. Check your local club store or butcher. Make sure it is untouched and untrimmed to avoid possible contamination.

PRO TIP #2: UMAI DRY IS NOT A VACUUM BAG

UMAi Dry agings bags are a unique, scientifically proven, chef-tested technology that allows anyone to create custom dry aged steak and dry cured meats at home. The material forms a bond with the proteins on the surface of the meat allowing moisture release and oxygen exchange while blocking odors and contamination. With UMAi Dry you can craft dry aged steak, charcuterie or slow-fermented dry sausage in any well-ventilated cooler or refrigerator without risk of spoilage.

Click one of the thumbnails to learn more:

PRO TIP #3: FORGET ALL THE RULES OF VACUUM SEALING

It’s okay to have a few air pockets. UMAi Dry® is not a vacuum bag: it’s a membrane that allows for both oxygen and moisture exchange. It works by creating a bond with the sticky, protein-coated meat surface. If at least 75-80% of the meat is touching the bag, you are good to go!

No vacuum sealer? No problem! Click one of these videos to learn more:

Vacuum Sealer Technique

Immersion Method

PRO TIP #4: MAKING STEAK? CHARCUTERIE? SALUMI?

Watch How!

Check out our curated playlists of over 70 excellent video resources to learn everything from starting out to advanced techniques.

Steak

Charcuterie

Salumi

PRO TIP #5: BOOKMARK YOUR CHEAT SHEETS

These Cheat Sheets provide a quick overview for reference and any time. Bookmark this page so you can reference the cheat sheets and our other Pro Tips. 

Steak

Charcuterie

Salumi

PRO TIP #6: NEED HELP – VISIT THE HELP CENTRE

Don’t be afraid to access our HELP section. That’s why we built it! There are lots of answers to questions that now-Pros just like you asked, and we answered. Feel free to struggle…but we’ll leave the link right here:

EXPLORE HELP TOPICS  →

PRO TIP #7: GET SOCIAL

There’s an entire community of meat geeks who are passionate about dry aging and freely share their expertise in a Private Facebook group. They’re not officially affiliated with UMAi Dry, but we’ll recommend them par none.

JOIN THE GROUP  →

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