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Old 11-14-2017, 09:21 AM   #21
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Awesome, I have dabbled in this a little with less than favorable results but no where as sophisticated as this.
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Old 11-14-2017, 09:23 AM   #22
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what are you using for airborn bacteria?

Not sure if you have ever used it, but when it comes time to clean the interior check out a product called "Starsan." Very popular for home brew, and some caterers use it. It is a no rinse acid based sanitizer that would work well for the fridge walls/racks assuming they are fairly clean to start with.

Also, any experience doing beef tenderloin?
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Old 11-14-2017, 09:34 AM   #23
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That's a mighty expensive experiment....
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Old 11-14-2017, 10:42 AM   #24
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Quote:
Originally Posted by autobaun70 View Post
what are you using for airborn bacteria?

Not sure if you have ever used it, but when it comes time to clean the interior check out a product called "Starsan." Very popular for home brew, and some caterers use it. It is a no rinse acid based sanitizer that would work well for the fridge walls/racks assuming they are fairly clean to start with.

Also, any experience doing beef tenderloin?
I have a UV light made for killing airborn bacteria, you can see it plugged in at the bottom. I scrubbed the inside of the machine and all racks by hand and then only handled with medical grade gloves after.

Tenderloin, no....not a fan so I don't mess with it. I am pretty much a NY strip and Ribeye kinda fella. I am just waiting for a sale on a whole rib roast to add to the mix.

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That's a mighty expensive experiment....
You don't even want to know LOL....and here I thought the few hundred bottles of bourbon I had were a problem
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Old 11-14-2017, 11:08 AM   #25
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Prime beef for $10 per lb I will take a whole rib-eye Thanks
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Old 11-14-2017, 11:50 AM   #26
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I have a UV light made for killing airborn bacteria, you can see it plugged in at the bottom. I scrubbed the inside of the machine and all racks by hand and then only handled with medical grade gloves after.

Tenderloin, no....not a fan so I don't mess with it. I am pretty much a NY strip and Ribeye kinda fella. I am just waiting for a sale on a whole rib roast to add to the mix.
Hmmmm. Very interested in giving this a try, but would have to use my beer fridge. It is a commercial fridge, but I do need the ability to continue to get in and out of it fairly often. It does have a circulation fan that runs constantly. How did you like the results from the UMAi bags. They look like a good option if they work well. Do you have to put anything under them to catch drips, or do they strictly shed moisture into the air?
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Old 11-14-2017, 12:06 PM   #27
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Hmmmm. Very interested in giving this a try, but would have to use my beer fridge. It is a commercial fridge, but I do need the ability to continue to get in and out of it fairly often. It does have a circulation fan that runs constantly. How did you like the results from the UMAi bags. They look like a good option if they work well. Do you have to put anything under them to catch drips, or do they strictly shed moisture into the air?

The result from the Umai Dry bag was awesome! I just didn't like the idea of having the meat in plastic for so long. No need for a pan for drippings, it just sheds the moisture into the air.

In and out is a problem because the average temp stays a bit high...also allows stray bacteria in. At least this is what I have read.
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Old 11-14-2017, 01:11 PM   #28
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The result from the Umai Dry bag was awesome! I just didn't like the idea of having the meat in plastic for so long. No need for a pan for drippings, it just sheds the moisture into the air.

In and out is a problem because the average temp stays a bit high...also allows stray bacteria in. At least this is what I have read.
Would the UMAi circumvent the bacteria issue? Not worried about temp, or humidity. I can hold that down to 30 and hit +/- 1/2 degree with no issue. The fridge is basically like the meat fridge at waffle house. Stainless door, constantly running fan, oversize compressor, etc. It is also running on a PID thermostat that keeps things really tight, and if needed can run on a temp probe. I used to use it as a fermentation chamber for homebrew, but now it just sits around with cases of beer in it.
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Old 11-14-2017, 01:31 PM   #29
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Originally Posted by autobaun70 View Post
Would the UMAi circumvent the bacteria issue? Not worried about temp, or humidity. I can hold that down to 30 and hit +/- 1/2 degree with no issue. The fridge is basically like the meat fridge at waffle house. Stainless door, constantly running fan, oversize compressor, etc. It is also running on a PID thermostat that keeps things really tight, and if needed can run on a temp probe. I used to use it as a fermentation chamber for homebrew, but now it just sits around with cases of beer in it.
Yes, the Umai Dry bag is like a one way valve...nothing can enter, only release.

30 is too cold....33-39 is ideal.
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Old 11-14-2017, 04:30 PM   #30
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Can you please post some details about the UV light and the rest of the equipment? I am really tempted to try this myself.
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Old 11-14-2017, 04:38 PM   #31
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I have four of these (2 per pack)
https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

One of these (had to splice the end to get it to feed through the drain hole)
https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

This for my salt
https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

One of these
https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

Three of these
https://www.amazon.com/Inkbird-Therm...rmometer&psc=1

One of these (not hooked up yet)
https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
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Old 11-14-2017, 06:07 PM   #32
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Yes, the Umai Dry bag is like a one way valve...nothing can enter, only release.

30 is too cold....33-39 is ideal.
Hmm. Going to go be these a try. Eat goes on sale for the holidays typically, so going to take advantage.
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Old 11-15-2017, 07:22 AM   #33
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Hope yall don't get bored with this....

I'm officially one week in today. Fridge is stabilizing nice, I have read that humidity can be sporadic the first week. The color looks awesome and there is no horrible rancid smell when I open the door!

so....so far I'm WINNING!



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Old 11-15-2017, 08:09 AM   #34
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I shot a moose on the first few days of a 3 week float trip on the Yukon River. Quartered up and hung shaded during day. Put in a back-up inflatable boat covered w/ space blanket at night and when floating.

Brought a couple hundred pounds home. Best eating meat I ever had.
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Old 11-15-2017, 09:31 AM   #35
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Originally Posted by autobaun70 View Post
Would the UMAi circumvent the bacteria issue? Not worried about temp, or humidity. I can hold that down to 30 and hit +/- 1/2 degree with no issue. The fridge is basically like the meat fridge at waffle house. Stainless door, constantly running fan, oversize compressor, etc. It is also running on a PID thermostat that keeps things really tight, and if needed can run on a temp probe. I used to use it as a fermentation chamber for homebrew, but now it just sits around with cases of beer in it.
First off, love the idea of dry aging at home.

And having a dedicated setup like this is by far the safest and most reliable way of getting good results.

But I wouldn't kill yourself over it. I would not do this in the family fridge, but I would definitely do it in the spare one downstairs. Here's a detailed review of dry aging and why it works and a couple of different ways to accomplish it. The guy that wrote the guide is an MIT grad and is well known for his attention to detail and experimental process.

http://www.seriouseats.com/2013/03/t...f-at-home.html
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Old 11-15-2017, 09:41 AM   #36
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First off, love the idea of dry aging at home.

And having a dedicated setup like this is by far the safest and most reliable way of getting good results.

But I wouldn't kill yourself over it. I would not do this in the family fridge, but I would definitely do it in the spare one downstairs. Here's a detailed review of dry aging and why it works and a couple of different ways to accomplish it. The guy that wrote the guide is an MIT grad and is well known for his attention to detail and experimental process.

http://www.seriouseats.com/2013/03/t...f-at-home.html
Awesome. Hoping to try this out on some christmas/thanksgiving meat specials from Costco. They typically put whole loins of prime on sale about this time every year. Hoping there are some good deals today when I go in, as they would make great Christmas gifts for my parents who are impossible to buy for.
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Old 11-15-2017, 09:47 AM   #37
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Awesome. Hoping to try this out on some christmas/thanksgiving meat specials from Costco. They typically put whole loins of prime on sale about this time every year. Hoping there are some good deals today when I go in, as they would make great Christmas gifts for my parents who are impossible to buy for.
Somewhere deep in the bowels of that article he compares a couple of bone in rib eye cuts. I've been trying to get myself together to do one for years now. I'll bet the butchers at Costco if you gave them a little time could get you a 109A.

Also, if I recall correctly, bluffman2 will pack and ship for you... Could be a different user, but I'm pretty sure.

Good luck!
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Old 11-15-2017, 10:41 AM   #38
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My neighbor cooks competition BBQ, and recently got one of these. You can trim down 20-30 butts in about 30 minutes once you get the hang of it. Thinking I will definitely have to add one to my arsenal for trimming these down. Picked up a steak the other night and the butcher was also using one to trim it down.

https://www.bigpoppasmokers.com/qwic...risket-trimmer
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Old 11-16-2017, 06:49 PM   #39
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Got in my umai bags today going to try to round up some meat tomorrow or Saturday.

Have you ever cooked it as prime rib, or souis vide? We typically cook 3 whole loins for Christmas for my moms family. Basically spend our money on good food and wine and forego gifts. I happen to be able to souis vide multiple whole loins at once. Home brew system with 3 15 gallon pots and water circulation, that can hold within 1 degree for hours on end.
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Old 11-17-2017, 05:26 AM   #40
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OP, awesome set up! Thanks for sharing.


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Sub'd. Man I'd love to do this with some venison blackstrap.
Marlin, based on what OP has done to avoid contamination, I am about to give you some bad advice but.....

I have aged lots of backstraps up to 2 weeks by just wrapping them (silverskin removed) in a clean dish towel or t-shirt and throwing in the fridge. The outside becomes dark and hard and I trim that away to reveal beautifully colored and textured meat. Only down side is you can lose up to 1/8-1/4 inch of meat all around and on a small loin that can suck.

But anyway, I sear the whole loin and slice and serve at medium rare and my hunting buddies and I have not died yet!....which now I'm thinking could be an incredible string of luck

I'm gonna check out those bags though so it'll at least look like I know what I'm doing.
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