Reel Repair by Alan Tani

Never done this before but after hours of you tube videos I think I got this.

Went to Chef's Store (thanks for the lead, Ted) and bought a 19-pound bone in Rib Eye rack. Had to trim three ribs off to fit it into the Umai Dry Age bag. Those will be dinner tomorrow.

Pretty simple process, getting the meat in the bag was the hardest part. Next was getting as much air out as possible but as the videos said you'll never get it all out even with a vacuum sealer, which I used. The Umai bags breath so that makes sense. I double sealed the bag any way, filled out the label and placed it in the fridge.

The goal is a 2-month age so that means April 5th. I'll take photos every 15 days to document the process.

This is the most expense piece of meat I have ever bought so fingers crossed.

Steve

I have 2 of Sal's recipe Capacola hanging now and will do 2 more next week, a 3 month curing time.  I also have a pork shoulder wet curing until Saturday, 1 week, then into the smoker to make "buckboard bacon".

I'm going to look those up Lee.

15-16 hours dry salted, rince, pat dry, roll in black pepper then paprika, put in meat netting, tie off both ends, weigh meat, hang in a cool place for about 3 months.

 Wow Steve, Great looking roast you're starting with. Keep us posted

What did you add to the meat when you removed it from the original vacuum package?

What is the oxygen permeability of the Umai bag you are using?

Eugene

Quote from: jigmaster501 on February 06, 2025, 04:15:42 PMWhat did you add to the meat when you removed it from the original vacuum package?

What is the oxygen permeability of the Umai bag you are using?

Eugene

Regarding oxygen permeability, I was looking into more technical information how this product worked, but there doesn't appear to be much on the Umai site.  They do reference a scientific  paper that used a competing product which does list a bit more data, including oxygen and water vapor transmission:

https://tub-ex.dk/wp-content/uploads/2023/08/Data-Sheet-Tublin.pdf

https://tub-ex.dk/products/tublin/tublin-10/

I'd like to hear how the project comes out.  I find the idea of  aging and curing of meats intriguing, but am not willing to do the study and investment required to turn out a product that I would be comfortable consuming.

-J

Quote from: jigmaster501 on February 06, 2025, 04:15:42 PMWhat did you add to the meat when you removed it from the original vacuum package?

What is the oxygen permeability of the Umai bag you are using?

Eugene

Eugene,

Umai instructions said for bone in roasts to NOT wipe off the meat because the "slime" don't know what else to call it, will bond to the bag eventually.

AS far as the oxygen question, I have no idea. The bags were $10.00 each and come in three packs, they aren't cheap. I bought what Umai called out for. We'll see...

I see, if the slime sticks to the bag, it is almost as if the bag is not there.

Probably allows for a more uniform moisture loss without getting mold and other contamination on the surface.

What is your moisture loss per pound you are looking for?

Looks good.

Eugene

Quote from: jigmaster501 on February 07, 2025, 01:20:16 AMWhat is your moisture loss per pound you are looking for?

I didn't even think about the science of it.

I just want to eat it!

monitoring weight loss over a defined period of time, controlling the other microorganisms in your fridge combined with ambient temperature and average relative humidity will affect flavor tremendously.

I really like aging meats, the flavor is outrageous.

In my next life, I will come back with more money so I can have a separate fridge to do these things....lol

I have done wet aging in a vacuum for 4-6 weeks which is very nice and can select for Carnobacteria to break dowm muscle fibers, then dry age in the fridge for a few days.

These will cook very fast with the reduction in moisture. Be sure to use the fats to brown vegetables because the aging with enhance the flavors in the fats which can impact your veggies. Potatoes and string beans are great in the fat. Also saute fruits in the fat too for dessert.

I am jealous.

Eugene

Day 15.

So far so good.

Day 30, halfway to the target date.

I think I'm on to something...it looks delicious!

Looooking gooooood Steve !!

We've had some family issues:

All I can say is you can pick your friends, but not your family.

"it's our day tomorrow, unless they change it up again,"

I'll show you the end results!