Starting to look into this a little more- has anyone here in the Food board tried this before? I am researching using a product called Umai bags for it. They seem to make it pretty straight forward- seal in bag and then make sure your fridge you are using doesn't lose power. Planning on starting with a brisket and a prime rib sub primal sometime in near future.

Curious if anyone has had positive or negative results they can share.

Um. That's wet aging.

Dry aging is when you have a primal cut and leave it in an open air cooler for a set time.

Kenji covers this product.

https://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html

There have been a few threads over the years on this. One of these days I'll get a fridge for this and start it up. Keep us in the loop on your progress!

https://texags.com/forums/67/topics/2906096

https://texags.com/forums/67/topics/2830725

regarding umai bags: guga has done it a bunch of times on his channel, and it seems to work pretty well.

I've done it once. It was a cool process and I had a positive result. But at the end of the day I'm lazy and you can buy dry aged steaks at heb now.....

htxag09 said:

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I've done it once. It was a cool process and I had a positive result. But at the end of the day I'm lazy and you can buy dry aged steaks at heb now.....

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which HEB are you shopping at?

New heights heb or bellaire. Both in houston.

Not enough hipster foodies out in the burbs I guess.

htxag09 said:

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New heights heb or bellaire. Both in houston.

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Picked up a dry-aged prime ribeye at the Heights HEB for Valentine's Day.

schmendeler said:

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regarding umai bags: guga has done it a bunch of times on his channel, and it seems to work pretty well.

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Thanks for the video.

I like how the narrator gets right into it, doesn't give you bullchit preamble.

It is also nice to see someone who says "This is how I do it", leaving people to choose the best method for them, instead of engaging in some crap attempt at gatekeeping.