Two weeks into my first attempt!

[Ron Pratt]

Though I no longer disturb my aging meat during the process for fear of breaking the bond or cutting a hole in the bag, I did monitor a couple early on and yes the meat does lose weigh faster at the earlier end and then slows down.

Just an idea – can you at least compromise with “Chef” and say go at least 37 or 38 days? Personally 45 is my benchmark and 30 is too short!

Ron