Well the 2nd ribeye is finished. 30 days, which was the same time as my 1st. This project was perfect. The bond was excellent and I can’t see it being any better. The observation I have from this dry age vs. my 1st was this one had a stronger odour ( earthy). In the interest of quality control I fired up the Barbie and tried a small 8 oz steak. I did over cook it a tad, but the flavour was more beefy than my first attempt. I also noticed that I had no liquid on my cutting board.
So I would say that if the seal and bond are not great, then just age longer. For my taste, the 30 day age is perfect if I have a good bond.
I have some guests coming over this Saturday so I just cut up what I needed and just vacuum sealed the remaining chunk in one piece.
I’ll be making a trip to Costco tomorrow to start my 3rd ribeye.
Al
