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June 9, 2013 at 5:51 am
#7087
Ron PrattMember
Drew, your meat is progressing very nicely. Unless I added wrong you must plan to stop at just 21 days. To each his own, but for a thick piece like that ribeye they can easily take a longer aging period if you are so inclined. In fact IMHO 21 days in a Drybag won’t necessarily make you slap your forehead with glee. Personally my preference for ribeye is 45 days though I have gone longer. The weight loss curve flattens after 28 days but the natural aging tenderization continues. Just saying…
Ron