Vacuum sealing method

[Ron Pratt]

I have always kept track of all my aging efforts. You know, starting weight, ending weight, number of days and % of weight loss. I have found that my NY strip loins have basically had the same % loss for 35 days and 45 days. Granted the argument can be made that the extra 10 days is enzymes tenderizing the meat and therefore no more moisture lost. But to each his own…
Ron