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no patience at all

post #1 of 4
Thread Starter 

I have no patience at all. I've been waiting to see some posts from the winners of the drybag steak giveaway last month, but I cant wait any longer so I just ordered some bags. Now I have to wait for them to arrive before I can buy the meat... then wait for it to age... 

At least the cooking will go quickly!

post #2 of 4

patience in a virtue in this smoking world ;)

post #3 of 4
Quote:
Originally Posted by plj View Post

I have no patience at all. I've been waiting to see some posts from the winners of the drybag steak giveaway last month, but I cant wait any longer so I just ordered some bags. Now I have to wait for them to arrive before I can buy the meat... then wait for it to age... 

At least the cooking will go quickly!



I've got four cuts of meat aging. Ribeye, a couple of roasts and tenderloin. I'm in the third week and will barbecue the two smallest cuts this weekend. Another one the fourth and the ribeyes last at about 28 days. So far so good. I have these in one of my buddy's walk-in refrigeration units.

 

I have to tell you when you do get your kit. Start with a couple of smaller sized cuts for practicing. It took me three errors to finally get it right where the seal was good and everything. This is another area were slow is fast. Once you get familiar with it then it's simple to sail along with the sealing as it should be. There's a couple of good videos on YouTube that are helpful to go along with the instructions. Expect that your going to likely do one or two before you get the hang of it, 

 

Your call of coarse, but I would suggest not rinsing the cuts of meat prior put in the bags. I'd just as soon wear gloves and leave tap water out of the equation personally for doing this.

 

Let us know how things go with your dry-aging.

post #4 of 4

Good luck, I hope you get your kit soon, but you must have patience grasshopper.

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