The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Details of the panty-hose method?
- This topic has 9 replies, 3 voices, and was last updated 13 years ago by
Scott Mark.
-
AuthorPosts
-
December 6, 2011 at 3:55 am #1311
Scott Mark
MemberIs there anyone who would be willing to post details about the pantyhose method for achieving a good meat / bag bond? I mean, I’m starting from square one and don’t have a clue about what size of hose to buy, or what brand! Or how to place it, or how long to keep it on.
It would be humorous if drybagsteak started offering combo sales:
2 Roast (Small) Size Drybags
2 pair small (petite) size hose (Haines, Leggs, etc)
2 Subprimal (Standard) Size Drybags
2 pair queensize hose (Haines, Leggs, etc)I don’t expect that to happen. But – how do you select the size of hose? Are there preferred brands? Brands to avoid? And how DO you use the thing? Are you interested in the leg, only? The panty part?
Your honor, I’m very uncomfortable with this line of questioning. But if it improves my steaks, so be it.
Toasty
December 6, 2011 at 4:08 am #5146Ron Pratt
Memberyou are just too funny…so I’ll just be dead pan with my answers. Most start with CLEAN USED panty hose. The tightest part of the PH will be the calf area for MOST used PH, though a small thigh portion may work for larger cuts. The foot portion is just too tight…are you still with me? :laugh:
After you slip your sub primal into a Drybag then slip the piece of PH over that and start your vacuuming process. The PH will compress the air out of the bag onto the meat. Seal the bag as normal and refrigerate. Leave the CLEAN PH piece on for say 3 to 5 days and then CAREFULLY remove the PH.
December 6, 2011 at 4:27 am #5147MemberThere aren’t any used panty hose in our house. Maybe one from Hallowe’en, but I’m assuming the use of pristine, single-purposed, unused hose.
I admit that I’m almost as amused at the idea that you’re making use of worn hose.
And also that I’m ignorant, but in earnest. If I’m going to drop – what – $6 US for a drybag, and I’m going to lose 10% – 15% of the product weight – the cost of a pristine and hopefully non-germacological pair of hose isn’t going to be a big deal.
In your last paragraph you mentioned that the hose will compress the air. I thought that the snorkel sealer removed the air INSIDE the bag, so the air OUTSIDE the bag would compress the air inside the bag.
December 6, 2011 at 2:25 pm #5148Membertoasty wrote:
quote :In your last paragraph you mentioned that the hose will compress the air. I thought that the snorkel sealer removed the air INSIDE the bag, so the air OUTSIDE the bag would compress the air inside the bag.This is true, but some people find that moving quickly with their hands squishing out air pockets as the Sinbo sucks air isn’t just fast enough and air pockets may occur. That is why the panty hose whether used or new helps expel the trapped air.
OTOH for households where used panty hose are seldom or never found then permit me to offer options number 2 and number 3 which also works and for far less cost than that of a pair of new panty hose.
Number 2 – if you shop at a butcher shop ask the butcher for a free piece of butcher netting which is a finely tied and knotted netting used to compress some roasts.
Number 3 – place the Drybag with the meat inside into a vessel or your sink filled with water. The water pressure will compress out the trapped air and then using a straw or tubing suck the remaining air out and then seal your Drybag with a bread twisty. Dry off the Drybag.
December 6, 2011 at 3:59 pm #5149MemberI admit I don’t know the cost of hose. But that’s not the point of this.
#2: Butcher netting – that’s a great idea. Actually, considering the varied size of rolled roasts and boneless pork butts and all that – but all SMALL, I’d figure that butcher netting wouldn’t be large enough to handle a sub-primal. But I’ll contact the local butcher and see what’s available.
#3: The “Archimedes” method is pretty well-known. I discovered it for myself when using Ziploc bags, and I’ve read about many others using it. It seems so obvious… water pushes out the air. I think this method can compete with the external vacuum sealers (Sinbo) but I don’t think it can do better than a chamber sealer, especially for the actual seal.
But that’s not the end. Drybag says that the bag allows oxygen to enter the bag. I had a GREAT tight seal for the first few days. Then, maybe, the meat shrank, or oxygen entered the bag, or whatever. But certain portions of the meat didn’t adhere to certain portions of the bag, whether because of wrinkling, or bad positioning, or whatnot. Most portions of the meat (and the fat) are well-gripped by the bag.
What I’d LIKE to see is that the bag adheres to the meat in all places, and any oxygen or meat shrinkage causes a bubble away from the meat. Talk about convenience. But that’s not what I’m seeing.
At some point we’re going to ask: if all the air is removed prior to sealing, why does it matter if the bag forms a bond with the meat, or not?
December 10, 2011 at 4:30 am #5168MemberI put a 17lb ribeye subprimal in a drybag and pantyhose today. I haven’t decided how long I’m going to age it – probably 21 days until the New Year’s party. Maybe we’ll do a taste test against the sirloin (which will be 38 days at that point). Or maybe I’ll pull the sirloin at 30 days for Christmas.
December 10, 2011 at 8:35 am #5169Charlie
MemberHi toasty,
From what I have read the best time on a prime is 28 days +… I believe 21 days is a little to soon. I am shooting for 28&45 on this next batch. It is amazing how much flavor these steaks have. I was out with friends tonight and the rib-eye steaks were mentioned. I am very happy with the results of aging beef in the dry bags. 21 days might work but I think 28 is the magic number of days for rib.
Happy Holidays!
Enjoy!
Charlie B)
December 10, 2011 at 12:52 pm #5170MemberI just read some of the testimonials on the home page and some were very happy with the 21 day rib-eye results so I guess I am wrong on my last comment.
Charlie B)
December 10, 2011 at 3:29 pm #5171MemberClam Digger wrote:
quote :I just read some of the testimonials on the home page and some were very happy with the 21 day rib-eye results so I guess I am wrong on my last comment.Charlie B)
Charlie – I believe it’s a matter of personal taste – just the same way as how much you trim away the aged part.
RonDecember 10, 2011 at 5:21 pm #5172MemberI didn’t apply the hose until after I’d sealed the bag. I’ll know better next time but I’m not too worried. I didn’t do it perfectly this time, but I think it’s pretty good, and I’ll do better next time.
This is also my first time for posting pictures. I don’t know what size works well, but I picked 640×480 for this posting.
Here are two views of the bag after sealing. I used the paperclip, sterilized, and the vacuum and seal were very easy. There were some juices getting near the snorkel (Sinbo, from drybagsteak) but the air was gone by that point so I pushed the bar and sealed my fate.
-
AuthorPosts
- The forum ‘General Dry Aging Steak Questions’ is closed to new topics and replies.