The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Sealing › Sealing Questions › question about vacum sealer › Sous vide and dry aging
I used the LAVA V100 with your trick (channel bag in the interior of the dry bag). The results were excellent! the vacuum I got is perfect. No way to get this with the snorkel sealer (I don’t want to downgrade it; you pay what you get! the LAVA costs 2,5 time more…). I enthusiastically recommend it!
I aged the ribeye for 3 weeks. I had to throw a large part of it, and the remaining was very dry and tough. I processed it sous vide for about 12h at 131F. The result was ok, not excellent. The reason was that the meat was tasty but too dry. I gather that I should age it less? say 2 weeks? The truth is that there was not much fat in the meat. (the new cut I age now has lots of fat inside). I wonder if its best to just BBQ it over some nice charcoal…
I forgot: the part of the meat that got too dry was not very thick initially, about 8-9 cm (less than 4 inches). Is it expected to become dry if aged for 3 weeks? there is a rule about thickness?