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  1. sea2ski

    UMAi dry bag Ribeye- dry aged 45 days Final <Pic heavy>

    @browneyesvictim. I realize I did not make myself clear about cutting one steak off and freezing it. What I wanted to state is that if you cut off one extra steak and froze that one, you could cut however many others you wanted at that time and eat those. So for example: you have one other...
  2. UMAi dry bag Ribeye

    UMAi dry bag Ribeye

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  13. sea2ski

    UMAi dry bag Ribeye- dry aged 45 days Final <Pic heavy>

    I have dry aged several times.  Is this your first?  Have you had 45 day before? If you have done this before and you have gone 45 days, then you know what you are in for!  Kudos to you, because many will not even try it! If not, I suggest going a bit shorter, like 30 days. Then take a couple...
  14. sea2ski

    Introduciton, a little history and first post.

    Hey @hondabbq!! How ya doing?? Getting started on dry curing now as well?  What is in the mail and what are your initial plans? Keep me (us) updated!
  15. sea2ski

    Introduciton, a little history and first post.

    Guys, I appreciate all the responses. This is all great information and I am soaking it all in. I realize that what you are saying is almost like breathing to you - as in you do not have to think about it and is is just part of your everyday and "common" knowledge. But curing meats to me (beyond...
  16. sea2ski

    Introduciton, a little history and first post.

    @DaveOmak, First of all, thank you very much for responding. I really do appreciate it. My Mind is flip-flopping on me after reading your response, which again, I think you for. Maybe you can help me settle on which of my two thoughts are correct. (Or anyone else reading this as well)... One...
  17. sea2ski

    Introduciton, a little history and first post.

    Well, I reviewed everything, and I believe I have come to the realization and conclusion that I will need to basically start all over. In my own lack of double checking and the fact I have only used Cure #1 (Pink salt), instead of #2. (Slapping head over and over...) I believe I am fine with my...
  18. sea2ski

    Introduciton, a little history and first post.

    I started my Bresola. Here was the meat trimmed: The seasonings weighed to the 1/10 of a gram: And here it is dusted befor vac sealing in a bag: Did the same thing for the Lomo (I actually did two separate ones: I have a fridge the I have two separate inkbird humidity/temp...
  19. Introduciton, a little history and first post.

    Introduciton, a little history and first post.

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