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February 19, 2013 at 1:41 am #1549
This is my first post and just wanted to thank all the posters as the posts are very informative and help us newbies a lot.
I’m at day 17 of my first ribeye and definitely had my share of issues. After watching videos and reading posts on this forum I thought I had it made but the critical error I made was with the original sealing. I have a food saver 2490 model. I used the pulse mode to draw a vacuum and seal. It wasn’t till after that I realized I didn’t have it on the high speed and mist setting. I didn’t realize that those settings still apply to pulse mode. Lesson learned. So after freaking I emailed UMAi support on a late Saturday night. I was pleasantly surprised when Maureen emailed me back 30 minutes later. Now that’s customer support. Since then I’ve emailed her with updates and pictures and was relieved when I got confirmation that things are progressing well.
The bags seem to be difficult to meld while sealing. Since then I took a remnant piece of the bag and did 3 consecutive seals in the same spot. My observation was that I was able to get a very good strong bond. I will be doing this during my next dry age.
I also lost my seal at day10. The bag was very loose so I wondered what would happen if I tried to re-vacuum through the existing seal. It worked. I was able to get a new vacuum and applied new seals by doing a double seal in the exact same spot. I will do 3 in the same spot for my next project.
Thanks again to all.February 19, 2013 at 1:50 am #6713
Welcome to our forum, Al. Yes, Maureen is a peach of a person and knows her stuff! Thank you too for your comments on your own experiences. You reinforce my frequent suggestion of taking one bag and practice sealing it many times to get the hang of the process and to get to know how your sealer will react to the DrybagSteak product. Be sure to report back on the results of your first aging! RonFebruary 23, 2013 at 9:25 am #6719
Just a quick update. Day 21 today, another 14 to go. Everything seems to be going according to plan.February 23, 2013 at 9:59 am #6720
Lookin real good, Al! Now if you don’t mind…please put that back in the refrig and leave it alone! :laugh: I can’t believe the number of people who will bag their meat and then take it out time and time again to inspect it. Every movement does run the risk of puncturing the bag IMHO. RonFebruary 23, 2013 at 10:19 am #6721
Will do Ron, the next time I move it will be to carve it. I can hardly wait.March 3, 2013 at 11:53 pm #6777
My first project is in the books. I cut into steaks first and then trimmed the bark. I like this method as I feel it minimizes waste.
I ended up with 15 steaks that varied from 9 to 12 oz.
I had to try one so I fired up the big steel keg to 800+ degrees. Thanks to this forum I paid close attention to not over cook. Dry aged steaks do cook faster and I nailed it. I just cooked with salt pepper and EVO
I could not believe how tender the steak was. You could see the tissues separating. I loved the flavour. With just the salt and pepper, the flavour of the steak was to die for. It was though to compare to my normal steaks as I didn’t do a side by side test but i would say that these steaks had a bold beefy flavor. adding more spices would have been an injustice.
In conclusion, dry aging delivered. I can hardly wait to cook some for family and friends.
My next project is a strip loin.
.March 4, 2013 at 12:52 am #6778
Congrats, Al! You get a gold star and get to move to the front of the class! :laugh: Thanks for sharing your results! Ron
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