My First Rib Eye Loins (3)

This topic has 22 replies, 3 voices, and was last updated 10 years, 11 months ago by Mark.

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June 2, 2013 at 1:57 am #1660

Drew Hawkins
Member

Good Day All,

Sorry I don’t have any pics of the bagging process. I am doing this at a friends because he has more space. I originally started with a total of 6 bags and ended up with none extra as I had some problems.

All I can add would be to watch the vids and practice bagging the bottles. Read all the great information on this forum.

Here is what I have after 7 days.

I know it’s hard to see but the lower one is nice and dark.

I will take another set of pics in another 7 days.

Thanks for viewing.

June 4, 2013 at 7:09 am #7077

Drew Hawkins
Member

Q: anyone have a comment as to what the darker brown line is?

June 8, 2013 at 11:32 pm #7085

Drew Hawkins
Member

Here is day 14 update.

The vain still stands out but I think it is still looking good.

Your not supposed to touch the meat but I had to pull it out to get look.

I have to say the meat is firming up nice. We will be still cutting one up next week.

Thanks for looking.

June 9, 2013 at 5:51 am #7087

Ron Pratt
Member

Drew, your meat is progressing very nicely. Unless I added wrong you must plan to stop at just 21 days. To each his own, but for a thick piece like that ribeye they can easily take a longer aging period if you are so inclined. In fact IMHO 21 days in a Drybag won’t necessarily make you slap your forehead with glee. Personally my preference for ribeye is 45 days though I have gone longer. The weight loss curve flattens after 28 days but the natural aging tenderization continues. Just saying…

Ron

June 9, 2013 at 8:27 pm #7088

Drew Hawkins
Member

Good Day Ron,

I will take your advice and do the first one @ 28 days. The last two I will leave as long as I can because of conflicts with my work.

Thanks,
Drew

June 16, 2013 at 2:15 am #7101

Drew Hawkins
Member

Ok here we are at 21 days. I was going to cut up my first one now but will wait until 28 days.

This is # 1

#2

#3

Q; the bond is looking really good but in watching videos of others cutting up the steaks the bark look hard. At what point will this start?

This is the most exciting thing I have ever done 🙂 Wife and friends think I am crazy ???

Thanks for viewing.

June 16, 2013 at 2:33 am #7102

Ron Pratt
Member

Drew – trust me that outer rind is harder than you might think. My longest to date was 60 days and trying to slice through even with a sharp butcher knife was a real core, but once though the tough layer the meat inside was butter tender. The shade of darkness comes with age but IMO you are on target! Ron

June 17, 2013 at 7:18 pm #7106

Drew Hawkins
Member

It’s a slow day and I am still researching on how to better seal my bag the next time I try this.

It really all depends on the type of sealer you have. I have the food saver V3840 so this is what I must use. What I do not like is the auto-start as it is hard to get the machine to start. My trick to solve this was to get the drybag set up then insert a regular vac bag above.

I also did not like how the machine would want to seal before I was ready. Kept having to stop and start the machine.

What I would like to try next time and please comment,

I have seen where a regular vac bag was inserted inside the drybag to help get thenmachine to start. Has anyone else tried this and does it effect the seal?

Thanks,

June 17, 2013 at 8:30 pm #7107

Ron Pratt
Member

Drew, here is a video I made back before the VacMouse strip was invented. The seal done this way works fine and it could be the solution for overcoming all of the automatic features that your FS is trying to do for you. OTOH there are other tricks that might help you such as putting the meat in the Drybag and then slipping that into a leg of women’s panty hose. That will compress the bag around the meat expelling much of the air pockets. Another trick which works well if you have a helper then with your 4 hands massaging the air out while one of you has a straw or piece of tubing in your mouth sucking out air. Use of a bread twisty during that process also helps. Lastly, if you have a large enough vessel filled with water just submerge the meat in the bag and the water will expel the air and then quickly seal with a bread twisty. Otherwise practice is a good thing until you get the hang of it. Good luck next time around! Ron

June 18, 2013 at 3:57 am #7109

Drew Hawkins
Member

Thanks Ron, that is one video I have seen. I do like the idea of submerging the bag in water.

Looking forward to trying this again. 🙂

June 18, 2013 at 4:07 am #7110

Ron Pratt
Member

Good – BTW I still can’t believe my little video made with my pocket camera rubber-banded to a kitchen chair has had over 14,300 views!

Don’t poo-poo the women panty hose idea as it is less hassle than the water method. Just remember to remove the hose after the sealing is down. Some people wait a couple days though.

Ron

June 18, 2013 at 4:19 am #7111

Drew Hawkins
Member

I was going to double down the sub-primal in to drybag, panty hose, then into the water dunk. Should not be much air left after that.

June 18, 2013 at 4:21 am #7112

Drew Hawkins
Member

Q; how do you do a private message?

June 18, 2013 at 6:00 am #7115

Ron Pratt
Member

You don’t – this forum is not set up to allow that and even as the moderator here I have no access to personal info such as that!

From time to time someone will ask for direct contact and i have briefly posted my personal email but then deleted or edited my post which you can also do. if you do post your email address I strongly urge you to leave spaces between each letter in your email address that you post here plus use “at” instead of the traditional @ sign. Most forums are often visited by robotic computers also known as “bots” looking for email addresses to gather to sell to spammers, or for their own use.

June 20, 2013 at 10:25 pm #7120

Drew Hawkins
Member

What is the usual thickness folks cut thier steaks. 1″, 1 1/2″ or 2″
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