 Hey y'all welcome back to the fire and water cooking channel and happy 2019 It's New Year's Day, and I'm gonna start something that's gonna be a rather long video by the time you see this It's gonna be two months ago. So Happy new year. It's probably gonna be sometime in February when this video or February or March when this video airs But I'm gonna do some dry aging. So come right back and check it out Morning's coming now All right guys if you're not familiar With the dry aging beef it's Actually pretty easy and there's a company out there that makes these special bags and they're called umai bags They're my dry is the name of the company and What they do is they make these bags that they're similar to a vacuum bag But they are a breathable membrane that makes it easy to dry age your own beef without any Issues so all you really need is your own refrigerator or you can have another refrigerator out in the garage like a lot of us do Which is what I do. It's what I'm gonna do and That's all you need something where you can keep it in the refrigerator You know at the regular refrigerator temperatures of you know under 40 degrees And keep it for you know 30 60 75 days sometimes a hundred days to dry age it so It's best to dry age a Primal a full primal and what I'm gonna do is actually a lot of people will do full rabbi or full strip loins But I'm gonna do a packer brisket a prime packer brisket that I picked up at Costco 299 a pound for a prime brisket And if you're familiar with any of the other Cooking channels like sous vide anything or everything or Guga foods Guga actually did one not too long ago He did a 60-day Choice brisket that he dry aged and it turned out rather well, which intrigued me so I'm not really gonna copy him I'm gonna actually do something a little bit different with this brisket. This is a prime grade So it's a little bit higher grade than what he used, but I'm only gonna do it for 45 days. I'm not gonna do 60 I'm hoping since it's a prime grade 45 days will be get similar results of what he got and I'll go ahead and link to his video up here because It was really opened my eyes to what you can do with a brisket when you dry age it so Like I said this I'm going to go ahead and dry age for 45 days I'm gonna stick it in that refrigerator and not touch it. So I'm gonna go ahead and also I have a beef top loin top sirloin Without the cap on so I picked this up at Costco also, but this is a choice grade So I'm also gonna dry age this as well and cut some sirloin steaks from it So we're gonna do these both for 45 days. I'm gonna put them both in today So I'm gonna go ahead and get this prepped and we'll be right back I guess first of all when I want to go through is These my dry bags you can get them on Amazon. You can find them at their own website umaidry.com But I happen to pick these up on their website because Amazon was out of the brisket size They come in different size bags So just make sure that you get the right size bag for what you're wanting to do They have some that are roast size bags. So if you're doing a smaller roast, you can do those They have some for the strip loins, which is a little bit more narrow They have these bigger bags that you can use for brisket. They're also for like your bone-in primals like your bone-in prime ribeye primal so just make sure you get the right bags for what you're trying to To age there's some instructions on here and pretty much everything in the kit tells you exactly what to do You're gonna need a vacuum sealer first of all There's no getting around it because these are bags that need to be vacuum sealed Like I said, even though they are different than a vacuum bag They're a membrane where these bags let air out, but they don't let air come back in So what happens is as this sits in the refrigerator moisture will leave the meat and kind of dry out But you won't let any more moisture back into the bag. So it lets it kind of breathe out, but not breathe in So that's what keeps a lot of the bacteria and all the bad stuff that happens when meat starts to rot out And one of the things you have to do when you're doing these transferring the meat into the bag is You don't want to take the meat out of the bag. You want to actually take this Piece of meat that's in the cryo back and you're gonna wash the bag Really really clean and then you're gonna actually put this bag partially in the other bag You're gonna cut cut it open at the top You're gonna slide the bag over your Meat here that's already in the bag and you're gonna kind of transfer that meat into the other bag by pulling this bag off of it So you don't want to expose it to Any of the outside air you just don't want to Watch take this out wash it off and then put it in that bag You want to wash the outside of this bag and then transfer it inside the bag? So that we don't get any other contamination inside the my bag so that's one of the most important things and that's what I'm going to do right now and We'll get this started. So I'll be right one of the things I'm going to do with this other bag that I have since the Top sirloin Loin to have the whole top sirloin I have is a lot smaller than that brisket I'm actually going to cut the bag down to about Take about a quarter of this bag off. Maybe a little bit less Just so that I don't have so much extra in the space in there So I still want this to be you know Is air tight as I can get it so I'm just going to trim maybe about this much off of the bag So that we can not have as much extra So I'm going to do that and then I'm going to go ahead and wash up the Sirloin and get it in the bag. All right guys I'm going to show you how we're going to start this out One of the first things you want to do is make sure you wash the outside of the cryo pack of your meat Really well with soap and hot water make sure you also before you do that Make sure you wash your sink out really well because what we're trying to avoid here is cross contamination You don't want any any kind of germs or anything getting inside the umai bag So that's why you wash the outside of the cryo pack We're going to cut the top off the cryo pack and we're going to slide the bag Right into the umai bag because we don't want to have any contamination We're going to pull the cryo pack out while leaving the meat totally in the umai bag Now that we've got the meat inside the cryo inside the umai bag We're going to go ahead and seal about 75% of the top Since the bag is much wider than the vacuum sealer We're going to have to seal a good portion of the top before we can vacuum seal this So umai recommends you actually sealing this about two to three times So you take about 75% of the opening and you get it inside the vacuum bag and just seal it two or three times And once we got that done, we're going to open it up And we're going to take our vac mouse fabric that comes with the umai bags And we're going to make sure we clean the opening off really good first We're going to stick that vac mouse in there We're going to make sure we got that inside the vacuum sealer really good And then we're going to go ahead and make sure we push any of the excess plastic up against the meat As much as we can and then we're going to go ahead and seal it We're going to make sure we do it on a moist seal on this particular one So that we can give it a nice tight seal And again, we're going to make sure that we seal this Two to three times after it's done Vacuum sealing just to keep make sure that the seal is nice and tight And like I said, we're going to have as much of the plastic touching the meat as possible You need at least 75 to 80 percent of the plastic touching the meat by what umai bag says And that's all there is to it guys once you make sure you have it all sealed up And you have as much of the meat touching the bag as possible You're going to put it on top of a rack on top of a cookie sheet or any other type of pan You want to make sure that this has some good air flow around it And you want to make sure when you put it on the rack that you make sure that's all the plastic is tight as possible around the meat We're going to stick this in a refrigerator regular refrigerator I'm going to stick it in my garage refrigerator, which sits at around 37 degrees fahrenheit That's what you want to have you want it around that temperature And then I'm going to do the top sirloin for 35 days And then we're going to do a video when we take that out and do some cook Cook some of the steaks up for that and I'm going to let the brisket go for 45 days And then I'll do a separate video when that comes out So I hope you guys got something out of this. This is a basic video on how to use the umai dry age bags I think this is going to be something I'm going to do it on a regular basis going forward That's really simple. Just make sure you follow the steps exactly the way they have them and you shouldn't have any issues With turning out some really great product Make sure you like us on facebook Follow us on our facebook group Make sure you follow us on instagram twitter Like this video subscribe and i'll see you guys on the next video. Hopefully with some really great aged beef Thanks again. Thanks for watching