Have you ever tried Dry Aging Bags from  https://umaidry.com/?gclid=CjwKCAiA9dGqBhAqEiwAmRpTCyb8VXqsuj_fSUPCxBeMLvCa_zWm0hzIZj1zZN8lt4WXSGBT9KlsgRoC35oQAvD_BwE ?

They work great and makes aging foolproof.

Thanks for posting the link. I have not used them. I'll check them out. Have you used them before?

However, you should probably keep in mind, I am the one who puts the fool in foolproof! If there is a way to goof it up, I will probably find it!!

I use them all the time.

Started using in 2014.

Never understood the need for the bag.  About the only thing that the bag offers would be if there is something in the Drying chamber that infuse the meat with its smell.  Anything in the fridge that is going to transfer a smell to the meat, it is not going to go deeper then the layer that will be cut off.  An expense I have found to be unnecessary!

there's more to it than that

Educate me.

look at their website or Google for reviews

smokingpit.com/info/UMAi-dry-aged-steaks.htm

traegerforum.com/threads/my-experience-with-umai-dry-age-bags.1300/

amazon.com/UMAi-Dry%C2%AE-Ribeye-Striploin-Packet/dp/B00HUS4J4S/ref=sr_1_3?hvadid=557270695148&hvdev=c&hvlocphy=1014866&hvnetw=g&hvqmt=b&hvrand=2949900424631360464&hvtargid=kwd-1020054149667&hydadcr=7495_13183993&keywords=umai+bags+dry+aging&qid=1700088435&sr=8-3#customerReviews

I don't need those site to tell me what I already know.  I am assuming you have no original thoughts, even though you have been doing this almost 10 years?

Outside station with mulled cider, Christmas music, and hot chestnuts on an open fire

Bread and Soup - TBD
Greek Salad Skewers – basically a Greek salad on a stick, without the annoying green stuff.
Various kinds of hummus with assorted vegetables
Igloo cheeseball with penguins
Spanakopita
Aged top sirloin on garlic toast with horseradish sauce on the side
Smoked Salmon Dip
Leg of Lamb on small pita rounds with Tzatziki sauce and mint Jelly on the side

Dessert
Figgy Pudding and whatever else my wife comes up with!

I figured an update might be a good diversion and a chance to breathe while watching THE game (Go Blue). While the menu has modified slightly, I think it is coming together quite nicely.

The beef seems to be aging nicely. It is hard not to look. I will probably check on it Tuesday when it hits the two-week mark. The temp has constantly been between 38-39* F. The humidity has ranged between 70-75%.

Probably the biggest change is with the lamb. Instead of the leg of lamb, I found a recipe for Lamb Pastry Bundles. It is a flattened Greek meatball with goat cheese on top and wrapped in puff pastry. I think it will be a little more forgiving than the leg of lamb and I can do a lot of prep work in advance.

The soup will be a creamy corn soup. It was a favorite on our trip. I don't know if I can duplicate it, but it should be good. I was going to make dinner rolls and have an assortment of butter spreads, but I don't think that will be necessary. There will be pita bread and assorted crackers available to go with the soup.

Along with the hummus I am looking at baba ghanoush, and a dip with roasted peppers and feta dip. I am on the fence with the smoked salmon, I'm not sure it is needed.

The roasted chestnuts, hot cider, Greek salad skewers, igloo cheeseball with penguins, and spanakopita, are still a go. I will also be adding devils on horseback. The biggest addition that I am looking forward to is Larry's Latkes, with a variety of toppings.


Baba Ghanoush is in the house!
https://www.youtube.com/watch?v=kEoQxeJjphg

there's more to it than that

Not much.  The UMAi bags are advertised (1) to allow liquid to leave the bag, (2) prevent cross-contamination (smells or spores, I guess) and (3) allow oxygen to move both directions (IDK how they allow oxygen to cross the barrier but not the other air components like nitrogen, carbon dioxide, and the trace elements of methane, xenon, ozone and such).  Restaurateurs and custom butchers age beef for 30 days without investing in single-use bags.

Here's an experiment for you since you've been using the UMAi bags since 2014.  Age two similar items, one in a UMAi bag and one not.  See if you notice a difference between the two.

I use the bags for making some cuts, after they have cured I don't have a curing chamber just a garage fridge or two, so the bags keep it from drying to fast, although most of the things I have made have case hardened because of not a set humidity level. but then they reach their percentage of loss I take some off to eat and then just vac seal for a few weeks to equalize.

Day 15. The temps and humidity have been holding steady. Using my wife's phone and computer for pictures. Hopefully this will work.

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It looks as though it's working great.

I may have missed in the original post regarding the Roast.  Is it going to be sliced very thing and used as a sandwich or roll meat?

This is a whole sirloin tip/peeled beef knuckle? Interested in seeing how it comes out, I tried a 4ish pound sirloin roast a few years ago, it went in the trash.
I don't remember  the time or weight loss numbers as it has been so long ago. I used one of the original steak agers I bought off a kickstarter campaign,it has a fan and some charcoal, and was a box that went in a refrigerator. One of these in this article. I thibk mine was the original one and this ones is redesigned version.

http://www.johnnyprimesteaks.com/the-steakager/

Again, there is just no need for such devices for Dry Aging.  And to Dry Age 1 steak, man that is really micro managing!