Dry aging your beef could not be any easier and it can all be done from the comfort of your own home. Thats right, with the help of a product from Umai www.drybagsteak.com you can dry age your beef safely and easily. Dry aging will intensify the beef flavor as well as break down the muscle fibers in the meats to make a more enjoyable experience. This process is lengthy and thus one of the reasons why its so expensive if purchased elsewhere. This video is how I used my Weston Pro 2300 vacuum sealer with the UMAI product. It was a little challenging but I am sure it will be well worth it. You can do this with almost any vacuum sealer. After the meat is vacuumed sealed, you must keep it in a well ventilated refrigerator thats at 35F – 38F for 28 DAYs. At that time you can take the meat out and prep it for use and I will show that process so please stay tuned.
Grilling Network » This website is a how/to on smoking food.
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This is a Thank You video to BallisticBBQ for hosting another great Hamburger Grilling Contest. I also want to Thank all the sponsors for donating the gifts. no comments Purchasing larger pieces of meat can save you large amounts of money. I saved myself $3.00 a pound by cutting it myself. On this 13lb Ribeye it came out to about $40 in savings. I could have just fabricated ribeye steaks, but I opted to have a Prime Ribeye roast along with steaks. I will be doing this in the future, I also will be looking at dry aging my meat. I will save that for another day. no comments Detailed Features Blade core consists of high-carbon VG-10, a Japanese super steel known for its edge retention, allowing the knives to hold their sharp edges for years. Blades boast a 16-degree angle, making these the sharpest knives out of the box. This is sharper than traditional European blades, which are usually sharpened to 20-22 degrees. Clad with 16 layers of SUS410/SUS431 Pattern Damascus stainless steel on each side for strength and flexibility. This metal is corrosion-resistant and easy to maintain. Damascus styling adds to the beauty of the knife while the microscopic air pockets created by the cladding process reduces friction during slicing. D-shaped handle fits in the palm and provides comfort and control, keeping the knife’s handle secure in the hand during use. Available standard in D-shaped handle styles or by special order in reverse D-shaped handle styles. Pakkawood handles, made of resin-impregnated hardwood, are NSF Certified for use in commercial kitchens. Produced in Seki City, Japan, the capital of samurai sword manufacturing. Rockwell hardness rating of 60-61 ensures that it takes and holds its incredibly sharp edge longer. Hand wash and dry recommended; limited lifetime warranty. no comments I decided to make a home made cheese cake, but with a little twist. I used my Gator Pit to cook this amazing dish. no comments |
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