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Chris PenningAdam,
Seal and bond were great all the way through the whole process. Steaks came out good, but I still think I’m missing something, although I had a second one last night after our dinner party last week and it was better. Still haven’t hit that wow factor yet though. I don’t have a scale, so I don’t know how much moisture I’m losing nor do I have a hygrometer so I might not have the ideal environment in my fridge. I still don’t see the dark reds like I see in other folks posts and that’s why I think I might be missing something. I am setting a spare fridge up in the garage this week and will get a dual temp/hygro, get it tweaked and see if that produces something different.
As for your results, again from what I’ve read and my own limited experience, the seal isn’t as important as the bond the bag has with the meat. If you’ve achieved a good bond after about a week I think the seal becomes less and less important.
How long are you running your strip for? I’m going to do one but Costco had prime ribeyes for $8.50ish a pound the other day and I just don’t think I can pass that up in lieu of a NYS, but we’ll see. Maybe I’ll do both, just space them out a couple of weeks so the old lady don’t go berserk. Best of luck with your stuff Adam and post up when you’re done.
Regards,
Chris