Cabelas CG sealer - Dry Aging Steak at Home with UMAi Dry

Some of our customers asked us to do a video about creating UMAi Dry® aged steak with Cabelas Commercial Grade Sealer. We must say that it was our pleasure to work with this great machine. In this video we dry age a New York strip/Striploin subprimal cut.

For more information, check out:
umaidry.com
drybagsteak.com
DryAgePro.com
ArtisanMeatKit.com

The Cabela's sealer has many very useful functions. We really liked “Extended double seal” feature for the UMAi Dry application. The sealer we have here is a 12 inch wide sealing bar version. A 15 inch sealing bar version is also available from Cabelas.

Corner seal: Because the Ribeye/Striploin UMAi Dry bag is 12 inches wide (exactly as wide as the sealing bar) we are going to do a corner seal to narrow the opening. The Cabelas “Extended double seal” function produces a perfect corner double seal.

Main seal: Now we are onto our main seal. 
We insert the VacMouse® into the bag and position the opening over the sealing bar and the gasket.
Before we insert the VacMouse into the bag, we are going to create creases in the bag to help with air evacuation. The VacMouse creates a tiny opening for the air to be evacuated from the bag.
We insert the VacMouse into the bag and position the opening over the sealing bar and the gasket of the vacuum channel. 
The extended double seal looks clean and secure. Just in case we will do a back up seal. 

Not a vacuum bag: UMAi Dry is not a vacuum bag, the function of the vacuum sealer is to bring the meat into contact with the bag. Small air pockets in the crevices of the meat are not a concern, because UMAi Dry® will release moisture and allow oxygen to enter the bag with time.

Now we place the meat on a wire rack in a modern frost free household fridge to dry age for 28-35 days. 
As you can see on this time lapse taken over 28 days. The meat will being to loose moisture which concentrates the beef flavor. During aging the surface will become harder and darker. The natural enzymes inside the meat will break down the connective tissue which will make the meat flavorful and tender.
Underneath the hard “bark is a true dry aged steak color, flavor and texture.

Trim the outside, cut into steaks and grill to perfection.