28 days done.
28 days done.
Just finished dry aging my third whole rib.
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Loving this process
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Outstanding results. I'm starting another one tomorrow. Might make this one 35 days.
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Loving this process
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Outstanding results. I'm starting another one tomorrow. Might make this one 35 days.
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Re: 28 days done.
Looks great so where did you buy it to start with
28 days done.
Yes, the last this one was from Costco.
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28 days done.
And the next one is also.
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Re: 28 days done.
That looks great...
Ummm "How" did you age it???
Happy BBQ-ing, Paul
Ummm "How" did you age it???
Happy BBQ-ing, Paul
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28 days done.
Hi Paul, I dry aged them using the UMAi dry aging bags for 28 days.paulr wrote:That looks great...
Ummm "How" did you age it???
Happy BBQ-ing, Paul
28 days done.
Just got my order in the mail.
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That should keep me going for a while. Starting a 35 day rib fillet tonight!
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That should keep me going for a while. Starting a 35 day rib fillet tonight!
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Re: 28 days done.
Hi sorry i know this is an old post but what is this aging thing about?
Can you explain What, why and how this process is done?
What do you do with it next?
Can you explain What, why and how this process is done?
What do you do with it next?
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Re: 28 days done.
Wow! That looks amazing
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Re: 28 days done.
Looks amazing! I'm going to have to investigate the hows and the whats of this UMAi thing - never heard of it before, but it's hard to find dry aged/hung beef. Looks delicious! Expensive chunk of meat there - confident you'd get it right and not ruin it?
28 days done.
Hi, sorry I haven't been on here in a while. I did a post on this site, it was a "step by step" in the process of the Umai dry aged bag system from start to finish. I will find the link and post it here for you. Basically dry aging your meat takes it to a whole new level.Swamptrout wrote:Hi sorry i know this is an old post but what is this aging thing about?
Can you explain What, why and how this process is done?
What do you do with it next?
Edit,
Here is the link on the process.
http://www.aussiebbq.info/forum/viewtopic.php?t=16890
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Last edited by Pesto3 on Sun Jul 03, 2016 4:56 pm, edited 1 time in total.
28 days done.
Hi, the first one I did I was a bit worried. It was a $230 whole scotch fillet. It's was a long 28 days but at the end the results were amazing! The steaks in this post are $27.99 per kg. After dry aging it put them in a $50 per kg range. I'm saying this because I use to buy twin packs of steaks for $50 a kg and these steaks are just as good. So this process is worth it. I just put another one in the fridge today actually. I find (for me anyway) that 28 day is better then 35 day.DodgySheep wrote:Looks amazing! I'm going to have to investigate the hows and the whats of this UMAi thing - never heard of it before, but it's hard to find dry aged/hung beef. Looks delicious! Expensive chunk of meat there - confident you'd get it right and not ruin it?
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