I just started drying an 8lb NY Strip roast with the Umai system.

I know many places to 28 days but its ok but I think I want to go a hair longer. The flavor   doesn't change too much at 28 in my opinion. I am thinking 35 days.

What say you?

I used to do ribeyes in a week...and they were awesome. 

I cut the steaks, put them in a ziplock bag with a couple teaspoons of vietnamese fish sauce and about a teaspoon of good soy sauce, evacuate the air, and put them in the fridge for 24 hours.

They are then taken out, rinsed off under cold water, patted dry, individually wrapped in cheese cloth, and put back in the refrigerator for 6-7 days. I put a salt slab in the bottom of the fridge to pull the moisture out of the air and just lay the wrapped steaks directly on the wire shelves. 

The fish sauce kicks the enzyme action into high gear and reall imparts no flavor, (if you don't leave it on the meat for 3 days like some suggest). It gives you a dry aging in about 1/4 of the time. Try a couple while the rest are aging. 

I tried wet aging via fish sauce a while back when I first read about it. To me the meat texture was off.

Couldn't wait 35 days though I have a rib roast aging till 40.

Took the strip out today


Cut into  sizes the folks wanted

any pics of the finished product?

Sorry for the delay.


I wanted to taste the difference so I didnt do a deep sear and cush. Salt Pepper and grilled over a medium high heat. Normally I chimney sear or pan sear in beef tallow and clarified butter but I wanted to see how the meat was nearly on its own. It was marshmallow soft and the beef flavor was intensified for sure nut I prefer them aged more for a near nutty/bliue cheese flavor.

Before cooking. (buttered and seasoned Portabella caps with them)


First cut before it bloomed. Sides are Portabella cap and garlic Cauliflower mash. Pretty much an even medium


Color after it bloomed (about 30 seconds after cutting)