I was one of the lucky folks who won a Dry Bag Steak aging kit! Trying it out on a ridiculously large (17.25#) ribeye from Costco (it was what they had that day, so there ya go). This size is pushing the limit of the large, sub-primal size bag and I had a bit of a time sealing it. I really want to keep it whole, but I may be cutting it in two in a few days and resealing in smaller bags if the bond seems too loose.
The vacuum sealer is part of the full "starter kit". It is quite hefty, you can use a foodsaver but they recommend this type. There are tips on their website that are worth heeding regarding "propping open" the slot in the bag while you are sucking the air out.
A New York strip would be much easier to learn on than dealing with all the ruts in this ribeye. I tried 3 times to get more air out, and decided that was enough, I'll see if it does the trick. I e-mailed Dry Bag with my air space concerns and got a super prompt and thorough answer from Maureen, in customer support. The website's instructions and videos, and their user forum are really informative, and in my case, essential!
in the subprimal size bag, pre-air sucking. If you are dealing with a chunk of meat this big, I recommend a helper!
It was really tricky rassling this big hunk o' flesh around, trying to keep the suction open and smooth out the bag's air pockets and especially trying to get those darn ruts flatter. A helper or cutting it in two would've been wise, but this is me we're dealing with here! The next size up bag would have worked better, as well. When I order bags, if I want to do more giant cow parts like this I would get some.
here we are after 4 days, at 37-38 degrees. There are NO odors or liquids coming off the meat. Where it got a good seal, it is really adhered to the meat itself. I'd say so far, so good. Hoping to go for 20-21 days and have a steak feast for the kids!
The vacuum sealer is part of the full "starter kit". It is quite hefty, you can use a foodsaver but they recommend this type. There are tips on their website that are worth heeding regarding "propping open" the slot in the bag while you are sucking the air out.
A New York strip would be much easier to learn on than dealing with all the ruts in this ribeye. I tried 3 times to get more air out, and decided that was enough, I'll see if it does the trick. I e-mailed Dry Bag with my air space concerns and got a super prompt and thorough answer from Maureen, in customer support. The website's instructions and videos, and their user forum are really informative, and in my case, essential!
in the subprimal size bag, pre-air sucking. If you are dealing with a chunk of meat this big, I recommend a helper!
It was really tricky rassling this big hunk o' flesh around, trying to keep the suction open and smooth out the bag's air pockets and especially trying to get those darn ruts flatter. A helper or cutting it in two would've been wise, but this is me we're dealing with here! The next size up bag would have worked better, as well. When I order bags, if I want to do more giant cow parts like this I would get some.
here we are after 4 days, at 37-38 degrees. There are NO odors or liquids coming off the meat. Where it got a good seal, it is really adhered to the meat itself. I'd say so far, so good. Hoping to go for 20-21 days and have a steak feast for the kids!
