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Aged meat in Umai Bag Trail

Mason_Perry_34060

Ok so I got the weight today and as you may or may not be able to see the meat has already started to crust if you will and form the bond they talked about between the meat and the bag. The vaccum looks as good as yesterday, I did seal it about 3 times as the first time it melted too much as the bags are much thinner than the regular vac bags. I will try and update this a few times a week, with pics and weights.

Frist 2 pictures are day 1, weight picture is day 2, in grams.

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seijoed

@Masons slowly shriveling meat.

Allen_Johnson_67197

@Mason That is normal, you may get pockets where its not in contact with the meat. Thats perfectly fine, you want 80% bound of the special bags from UMAI. I have done several cuts of meat ranging from 28Days - 60Days

Mason_Perry_34060

Oh I would also like to add that the meat is much darker in color and the fat is starting to develop the crust they were talking about, it looks almost waxy.

Allen_Johnson_67197

@mason you are going to loose about 15% total weight.

Mason_Perry_34060

@Allen I watched pretty much all of you meat aging videos, good stuff, looks like sunny southern california. I only say the videos of you cutting the meat, where are the videos of cooking and eating!

Allen_Johnson_67197

@mason have you seen the videos I made using their products? I am now aging a Pancetta and a Capicola

Allen_Johnson_67197

@mason I have some videos with me Grilling the aged steaks, I need to try Sous Vide

Brendan_Lee_56950

I'm waiting for 2 pork jowls to arrive from heritage foods so I can use the bags to cure some guanciale.

Mason_Perry_34060

Ok so it seems for whatever reason the weight I got last night wasn't correct, I am not sure why but that 10% loss in 12 hours really bothered me and didn't seem right. I placed a spacer on the scale today so nothing on the meat could touch anything else and I came up with 1922g that means a loss of 22g in 24 hours, which is 1.1% and which seems way more reasonable than 188g in 12 hours. The meat does look darker.

Brendan_Lee_56950

That seems more accurate to me. I haven't weighed mine yet but it's been in for almost 2 weeks and it has a really nice hard crust on the fat cap and the meat is almost a dark purple color (think grimace from mcdonalds).

Mason_Perry_34060

HAHA did you take an intial weight? I would be curious to see what percentage you are at.

Brendan_Lee_56950

I tried to save that info but i have a feeling it's been thrown away on the wife's cleaning binge pre-dinner saturday night. I'll have to look at my receipt and see if it says there. I think it's about 12lbs to start.

Mason_Perry_34060

Nice I want to try a tenderloin filet next.

Brendan_Lee_56950

I'm hesitant to age something like that since it's so lean to begin with. I know they sell the bags geared towards that but I don't see the upside IMO.

Mason_Perry_34060

More flavor from a flavor lacking cut of meat

Brendan_Lee_56950

When I get fillet (and it's rare) I like to just spend the extra on pasture raised grass fed which has much more flavor. I'm wary of the dry aging of fillet since there is going to be a lot of trim which is just throwing money away since it's so overpriced as it is.

Mason_Perry_34060

Ya I hear ya, I am a ribeye man myself but the wife likes filet and I am sure you know how that goes....

Brendan_Lee_56950

indeed i do.

Jack_Mayer_85396

@Brendan Guanciale huh, maybe some pasta Carbonara in your future?

Brendan_Lee_56950

I was thinking more french bread and thinly sliced pork cheek! I love almost all charcuterie on it's own with just good bread and some mustards and preserves.

Jack_Mayer_85396

That sounds great too!

Allen_Johnson_67197

I am jazzed that my Pancetta will be ready in about 7 days. The Capicola has 2 months to go

Mason_Perry_34060

Make sure you post pics for us!

seijoed

@Allen yes, pics please!

Mason_Perry_34060

Day 4 down 2.62% from start, really looking crusty and the roast looks smaller than when it started. Very deep rich mahogany color to the meat and the fat cap is getting brown, gonna be hard to wait another 20 days.

Allen_Johnson_67197

@Mason I know what you mean, it was hard for 28Days then the Ultimate test was my 60Day.....

Allen_Johnson_67197

@Mason I guess my Ultimate test is going to be my Capicola > 3 months....

Allen_Johnson_67197

@mason @johan I will have images of my Pancetta here in a few days

Going to be making some serious dishes with it...

seijoed

@Allen do you have any inflight pictures of it?

And do you know Garreth on G+? He is pretty much only doing stuff like curing.

Jack_Mayer_85396

@Johan if I may, What is G+ ? thanks