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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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Brendan_Lee_56950

Nice. I have a pork jowl in a bag for guanciale going right now. I have a second one hanging naturally to compare them. Can't wait!

Allen_Johnson_67197

Here is the Panchetta I was working on. I have a video soon to follow

Allen_Johnson_67197

OMG @Brendan those look amazing and I know that they tasted good

I have a few dry aged steaks left in the freezer that, I am going to bust out.....

Brendan_Lee_56950

They were quite tasty @allen. I preseared (admittedly went a little hard on the presear for my tastes) then did 65C for 2 hours in garlic butter since they were quite thick. Cryo-fried them and seasoned with salt and pepper. Served them over the celery root puree from the course (delicious) and topped it with a sautee of shaved brussel sprouts, garlic, and some of the delicious chefsteps house rub. I mixed in some dried cranberries I infused with apple cider vinegar and liquid smoke in the chamber vac. I really liked the tangy/sweet/smoky combo and I would even go a little further with the smoke next time.

Allen_Johnson_67197

well, how did you like them @Brendan?

Brendan_Lee_56950

just some water and a soft place to sit

Jack_Mayer_85396

a Rye fan huh? You have a favorite recipe for a Sazerac? Or prefer it with a couple of drops of water?

Brendan_Lee_56950

I prefer a nice Rye but that'll do!

Jack_Mayer_85396

@Brendan those steaks look great! Dinner tonight? I'll bring a really nice bottle of red ...

Brendan_Lee_56950

Here's my strip loin I portioned out after 40 days in the drybag. Smells incredibly nutty and looks great! Lost about 20% total weight. Cut them into real thick 2inch steaks.

Mason_Perry_34060

Update day I am not sure, um 12 maybe, I have been busy and missed a few days. I can tell this is going to be some amazing meat.

seijoed

Enjoy the class! That sounds like a lot of fun.

Allen_Johnson_67197

My Pancetta is done but I cant eat it yet. I have a Johnny Trigg class that I am going to this weekend and going on my Son's Make a Wish trip to Hawaii next weekend. So its going to be in 3 more weeks, which is ok so its a 6week aged Pancetta instead of 3....

Mason_Perry_34060

I am going down to the butcher on Friday to but a primal or two, I got the second fridge hooked up in my garage.

Brendan_Lee_56950

I can't wait for mine to be done. My strip loin as been in the fridge for 20 days so far. It's going to be hard to wait it out after that picture though.

seijoed

Gawd that looks like a healthy breakfast for one.

Allen_Johnson_67197

here is what you have to look forward to @mason this was my 28DAY Ribeye

Chris_Young_80640

Thanks @Allen. Good job on last week's culinary challenge by the way.

Allen_Johnson_67197

great explanation @Chris

Mason_Perry_34060

I figured it would be more exponential than linear as that is how drugs are adsorbed (not absorbed) by the human body, mainly in the gut and intestines. See I did learn something in Anatomy and Physiology!

Chris_Young_80640

@Mason – A falling rate of diffusion is exactly what you would expect. If you look at the mass transport equations you'll see that it is analogous to the diffusion of heat. So, just as the time it takes for the temperature for a piece of meat to rise goes by the square of the thickness, the same holds true for the rate of drying (and the same is also true for brines, cures, and marinades).

The implication is that you will see very rapid drying initially, because water doesn't have far to go to reach the surface. But water twice as deep takes four times as long to reach the surface. Thus, the rate of drying will become slower and slower over the coming days. Indeed, after 18 to 24 days, the day to day differences will be very hard to measure with most scales.

Mason_Perry_34060

Ok so I missed a day but here is the lastest on Day 8.

Down 2.21% in 2 days so seems to be slowly losing less. Overall it is down a total of 8.23% since the first day I weighed it.

Mason_Perry_34060

Ha you guys didn't think I forgot did you?

Another 1.69% to evap, still looking good, I think it's Ironic to have lost the same % as yesterday but it was more than 24 hours since I just got home and checked it.

Jack_Mayer_85396

cool, thanks @Johan!

Mason_Perry_34060

Day 5 Another 1.69% water weight gone, which appears to be slowing down a little as i expected since there is less total moisture to leave and it has to go fartehr to reach the surface it will slow. Looking a nice mahogany color platic seems to have maintained good contact with the meat surface.

seijoed

@Jack here is my profile : https://plus.google.com/u/0/112827635720941213700/posts?tab=XX

Our "Modernist cuisine" https://plus.google.com/u/0/communities/110295016535093695814

And a circle of people that post food pretty much daily.

https://plus.google.com/u/0/116825083494890429556/posts/EscFHjSUPmR

Jack_Mayer_85396

Thanks, I'll check it out.

seijoed

@Jack Google+ there are several rather nice food communities there.

@Allen - Garret Pittler - He is a Nashville chef that is very much into curing and pork.

Allen_Johnson_67197

@Johan I didnt know that, I will have to hit him up

I will get some inflight pictures taken today.....

Jack_Mayer_85396

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