First time using drybags

[Tony Erne]

Hey Ron thanks for the support. When I started this journey of dry aging beef I found your wealth of experience to be very helpful. I only fret when I cook my beef to long :dry: The whole process of weight and bench marks can be changed up or down. Some eat the trimmings/bark I don’t, some dry past 45 days I try not too. One of the things I find very interesting is the way readers interrupt what they read in many different ways, just like how people weight things. Bark on, Bark off. It’s a matter of taste don’t you think. I watched a video on a chief cutting, cooking and serving a dry aged rib eye with the bark on , I like too trim it so I don’t have to fret over cutting off the bark after plating the steak. It’s really a matter of taste.

Have a great day and thanks for your comments, their always welcome.