After sleeping on this, I’ve come to the conclusion that my first plan was the correct one. I will dry bag each roast for 21 days, open one, trim it and cook it. If I’m satisfied with 21 days, I’ll process and vacuum seal the rest. If not, I’ll let go for an additional 7 days and repeat. Then test again. I will take photos and post when the process is complete, this will give both the Forum and myself a baseline from which to work with dry aging Tri-Tips. As I’ve stated before, this Forum rocks! Sometimes we get too much information which can cloud the original issue.