Can I Age Beef Ribs in Vacuum Bag
Non having an industrial meat fridge in your home doesn't hateful you're cutting off from the joys of flavor-rich dry-aged steak.
Dry-age numberless are easy to employ, effective, and, as we're virtually to show yous, a great way to plow skilful beef into truly splendid beef.
What is dry-crumbling?
As yous leave your meat to age, enzymes that are present in the meat volition start the process of rendering downwards the tough collagen betwixt muscle fibers.
This imparts a deeper, richer season and tenderizes the meat.
Dry-aging, as opposed to wet-aging, means the meat is usually uncovered in a temperature-controlled environment. Over time the meat will develop a hard, dehydrated crust that needs to be sliced off before eating.
If you're interested in dry-aging your own meat, then nosotros've already done a deep dive on the subject for you.
Many people prefer dry-crumbling because it lacks the metallic taste commonly associated with wet-aging and gives the meat a concentrated, about nutty flavor.
Do dry-aging bags really piece of work?
Since we've just stated that you need to leave meat uncovered during the dry-aging process, y'all might be a little dislocated equally to how you can get the same issue in a sealed bag.
This is where things go a niggling contentious.
The most famous dry out-historic period bag company, UMAi, say that their bags are designed for dry-crumbling and are made from a particular semi-permeable membrane that allows oxygen to accomplish the meat while also allowing wet to pass through the bag.
Not everyone is convinced though. There are plenty of people who say using bags goes against the whole idea backside dry out aging.
"Any process that does not allow for 'natural enzymatic and biochemical processes' besides does not authorize. The chief attribute of dry aging is not simply the evaporation of moisture from the surface of the beef as the creators of the UMAi product would take you believe. The primary aspect is the allowance of circulated air, technically oxygen, which assists with the aerobic biochemical process"
UMAi Dry Purse – Is it really dry aging?
Serious Eats has likewise done some tests using dry-aging numberless and their results were underwhelming.
On the other hand, lots of people utilize UMAi bags and swear by them. The truth probably lies somewhere in the middle.
You won't rival the results you would get with a dedicated dry-aging setup, just using the bags is better than just leaving meat in your refrigerator!
What meat can y'all dry-age in a bag?
The best meat to dry-historic period in a bag is beef. Other meats, such as pork, don't accept every bit well to the dry-aging process (although it's certainly possible, as you can see in this video from Bon Appétit)
Pork fat is more than unsaturated than beef or lamb fat and is, therefore, more than probable to develop rancid flavors during crumbling. Coupled with this is the fact that pork and lamb are more likely to be taken from animals slaughtered at a younger age, meaning they are inherently more than tender than beef and benefit less from dry out-aging.
The exception to this is a combination of dry-crumbling and curing.
Suppliers of dry-age numberless, including Umai bags, often combine their kits with curing salts that permit y'all to make air-dried quondam-earth charcuterie in your standard home fridge, such every bit prosciutto, guanciale, bresaola, and fifty-fifty cured fish like salmon or mojama.
Dry-crumbling beef in a bag: a step-past-step guide
Now that you've gotten a improve understanding of how dry out-aging bags work let'south go down to how you lot start aging your beef.
#ane – Cull your cut
The start thing you're going to do is choose which cutting of beefiness you're going to dry-age. We propose a thicker, well-marbled cut, like a porterhouse. This is considering the dry-aging process removes a lot of wet from the meat, so having some expert marbling will keep the end product from entirely drying out when cooked.
You'll as well want to pick a reasonably thick cut of beef. While dry out-aging bags are great for aging a unmarried steak in your home refrigerator, you'll withal have to cut off the crusted outer layer when you're washed. The thinner the steak, the less delicious meat y'all'll exist left with later yous've finished trimming.
Try to avoid cuts that have a big os in them. Non only does this cutting downwards on the amount of meat you get, but the bone can puncture the purse when yous vacuum it shut.
#two – Vacuum seal your bag
In society for your beef to dry-age properly and not stink out your fridge, it'll demand to be vacuum-packed. If you don't take a vacuum sealer yet, we strongly suggest yous get ane. They're super handy, especially for storing leftover barbecue, and a skilful model doesn't demand to toll you an arm and a leg.
Seal your meat into your bag and identify it on a tray in the fridge, ideally on own its shelf. Every bit role of the process, some moisture may accumulate on the exterior of the purse, and the tray will cease it dripping on your other food.
#3 – Refrigerate your meat
In guild for your dry out-aging bag to do its best piece of work, yous'll want to keep it betwixt 36 – 41°F (2-5°C) for around iii-iv weeks. Turn your bag occasionally to make certain that both sides of your beef are getting the full dehydrating benefits of your refrigerator.
#four – Remove the crust
After refrigerating for around iii-4 weeks, remove your beef from the dry out-aging bag. You should notice that it has adult a much darker, harder crust on its outer surfaces. Yous're going to need to trim that crust off before you cook your beef.
Be liberal with your carving, while the meat underneath is deliciously anile, the outer chaff is not suitable for eating. One time de-crusted, cook and swallow your dry-aged steak within 2 days.
Dry Anile New York Strip Loin At Abode! (Umai Dry)
How long should I age for?
If around iii-iv weeks of dry aging is expert, more must exist better, right?.
Well, the answer is yeah and no. It'due south an issue of personal taste. The longer yous historic period your beefiness, the further away from the traditional beefy taste of steak it's going to go.
Beef can be aged for up to 240 days, but the pungent gustatory modality and scent engendered by this length of aging draws a comparison with very pungent cheese (or perhaps that Swedish fermented herring that you take to open underwater). Some people beloved it, but information technology's a very personal preference.
The industry standard, so to speak, is effectually 30 days of dry-aging, which is how long virtually store-bought steaks have been dry out-anile.
This is because 30 days of dry out-aging hits a happy medium betwixt imparting a novel taste and additional tenderness, without producing such a stiff change in taste that it's off putting.
In terms of tenderness, studies have shown that aging is most effective during the first 28 days. After that time, the boosted benefits of aging for tenderness become negligible.
If yous're dry out-aging for the showtime time, 3-4 weeks is a practiced starting betoken, so y'all can build an agreement of the changes in gustation and texture that aging causes. You can so increase or subtract the crumbling time to suit your personal sense of taste.
Wrapping it all up
Dry-aging your beef is an excellent way to meliorate both its flavor and texture. Dry out-aging numberless are a great way to do this in your own home without needing to build an annex to house your giant meat-maturing fridge. Yous can build upward to that.
If you've got any tips on dry-aging meat or some experience of getting the best out of dry-crumbling numberless, we'd love to hear well-nigh information technology in the comments department below!
Source: https://www.smokedbbqsource.com/how-to-use-dry-age-bags/
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