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Dr. Frederick HowardRon,
What I did was cut a 14# plus sirloin in half to fit the bags that I had left – remember, I burst a bag trying to fit it into (I hadn’t read your post on measuring the bag and meat). There is no magic with 28 days, just anxiety on my part. I was talking myself into doing it earlier because I am so stoked in having a dry aged steak at my disposal and I do have two sirloin pieces in addition to a whole rib eye. If I can ignore my meat locker, I can wait. My 45 days will be up on the 20th of November, but man its going to be hard. Maybe on the next go-round I’ll have more patience as by then I will have several steaks at my immediate disposal in the freezer.
Doc