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Ray GasperettiI’ve got five days to go till my rib roast will be aged to the full 45 days. This is my second one, the first went for 34 days and was incredible. I guess I’ve lucked out, never a problem with either bag sealing or any strange odors. As for Sous Vide, this has become my “go to” method for cooking a steak, it just comes out absolutely perfect each and every time. I’ve pretty much settled on 129º for two hours in the Sous Vide, I cut my steaks 1&1/2’s thick. Then it’s a little butter/olive combo brushed on and 45 seconds on each side in a 650º iron skillet. Unlike grilling, the steaks come out cooked evenly throughout, the edges done the same as the center. Thanks to Ron’s advise I tried warming up the leftover hunk of a tritip I Sous Vide the other night. It came up to temp without over-cooking or browning the meat at all. Thanks for your great advise Ron. When my rib roast comes out Feb 1st I’ll cut my steaks, then season with salt, pepper, and garlic powder before shrink-wrapping, that’s what I did on the first one and couldn’t be happier. RAY