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I'm along for the ride, Steve! I've got one of these Umai bags ready for the same experiment, just haven't gotten to it yet! Keep us in the loop!

R
 
It’s going to be tasty. I’ve done this . Once using the Umai bag and several times just using cheese cloth. Definitely improves flavor and texture.
 
Thanks everyone!

JimT said:
If it is vac sealed, isn't that more like "wet" aging?
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The Umai bags are special, not normal vacuum bags. They’re actually a membrane that breathes and lets the moisture out while protecting the meat from the stuff floating around in your fridge.
 
James J said:
Steve, How did it turn out?
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Sorry 28 days turned into 45 days which turned in 52 days. We just unwrapped and ‘steaked” it on Sunday. It turned out incredible! The only thing I will say is that it turned out a lot firmer than I expected. Not tough, but firm. Still super juicy with incredible flavor. I think next time we’ll try just going the 28 days and see what that nets us. I will say there’s a lot of work in the butchering and trimming and processing the pellicle for later use. In the end, we netted ten steaks, all between .9 and 1.2 pounds and 1 3/4” thick. The Dobers were quite intrigued 🐾😋 So, without any further ado, here she is. Sorry no pics of the fully trimmed steaks.


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