Bagging vs. Towels

[Jim Butler]

Ok…I just jumped into this pond head first, took advantage of the coupon code, bought the starter kit and some extra bags.
I’ve been toying with this idea for some time, and had printed off the article on the web about dry-aging your own beef in the fridge by wrapping it in white cotton kitchen towels and changing them every few days.
I even bought the towels, and was just getting ready to make room in the upper chamber of my downstairs fridge/freezer. Then I stumbled on this while having my morning coffee. I really hope this lives up to my expectations…it seems relatively simple, once you get the bag sealing deal down.
We love steaks, no two ways about it. I only use charcoal, grill year ’round, do quite a bit of smoking on the Grillmaster, and I can’t wait for the first sample.
I’m certain I won’t make it 45days for the first go round, but I’ll probably start 3 at the same time.
Hopefully my unit gets here quickly and I get get going 🙂

Meanwhile, I’ll be reading every post in the forums to “bone up” :laugh:

Jim

[Ron Pratt]

Jim, welcome aboard! Yes there are many write ups about using towels and changing them out and cleaning etc etc – which takes time and effort. Once you try the simple to use DrybagSteak product and see how hassle free it is and the wonderful results you’ll get you would never go the towel route! It’s a matter of bag it, forget it and the results will amaze you. Simple!!!
Ron

[Jim Butler]

yeah, can’t wait.
I’ve got some extra racks for the fridge, so will probably start some NY Strip and some Ribeye. Figure I can buy one of each from BJ’s (like Costco) and I’ll cut them in half. Then I’ll start two more a week or two later, same way. That way I can build up to having several cuts all out at +45 days and then “maintain” 🙂
At least, that’s the plan 🙂
To go 45 days, that puts me out at the end of August…so I know we’ll be sampling some before that.

Jim

[Jim Butler]

Took a look yesterday, so 1 week into the process, and it looks like all 4 pieces are developing a deep red color on the surface. Is this the expected change?
Sure hope so! 🙂
Our son will be home on leave from the Navy on July 8th for 2wks, so pretty sure we’ll have to sample some aged beef while he’s here. Monday, the 11th, would put me at 21 days. I’ll see how things look at that point. I might even buy a regular ribeye from BJs to cook along with the ones I’m aging just to see if we can tell the difference.

Jim

[Ron Pratt]

You’re doing fine. The darkening is coming as the surface of the meat ages and hardens like it is supposed to. Nice to hear your son will be home…thank him for us for his service to our country!

[Jim Butler]

Excellent.
The 2 strip pieces seem to be darker than the 2 ribeye pieces. Hope I didn’t screw those up…is that normal?

And thanks for the thanks…he and his Navy friends always like it when someone thanks them.

*** edit***

Actually, I just checked them again, and the ribeye is darkening pretty well too.
I turned my temp up just a smidge as I noticed some ice crystals on the bottom on one of the strips. The package isn’t frozen, as you can poke it and it gives, but it’s gotta be right on the edge, so figured I’d bring it up a degree or two.

Jim

[Ron Pratt]

…again you’re just fine, don’t worry so much…lt really is hard to screw up aging meat using a UMAi DrybagSteak product!

[Jim Butler]

yeah…just worried about the sealing. My food saver seems to do a much better job of vacuuming than the one from here, but next time I’ll try the “straw raft” to see if that helps. May also just try the foodsaver, not sure why that wouldn’t work. It definitely removes much more air and more quickly.

[Ron Pratt]

The FoodSaver uses their proprietary bags made with a type of channel pattern allowing “all” of the air to be drawn out under vacuum. The FoodSaver causes a Drybag to collapse almost immediately and seal the bag with plenty of air still inside. Since you already have the Sinbo, then either try a raft or the even simpler triangular bent paper clip trick and you’ll be happier. OTOH if you insist on trying a FoodSaver then watch this 5 minute video I made to show you the trick of using a sleeve of FS bag tucked inside a Drybag.

[Jim Butler]

Thanks for the help. Is there a drawing or picture of the paper clip trick?

[Ron Pratt]

lobstah wrote:

quote :

Thanks for the help. Is there a drawing or picture of the paper clip trick?

There are a couple long threads. Here’s the oldest one first:
http://www.drybagsteak.com/forum/7-sealing-tips-a-tricks/550-paper-clip-wire-arrowhead-clips

Then here’s the newer simpler one:
http://www.drybagsteak.com/forum/13-general-questions/684-i-tried-something-new-today-with-a-paper-clip

[Andy Starvaski]

lobstah wrote:

quote :

yeah…just worried about the sealing. My food saver seems to do a much better job of vacuuming than the one from here, but next time I’ll try the “straw raft” to see if that helps. May also just try the foodsaver, not sure why that wouldn’t work. It definitely removes much more air and more quickly.

I have both a Food saver unit and the SInbo unit and yea…the Sinbo isn’t going to draw the air out like the Food saver unit, and the Food Saver unit doesn’t work very well with the drybag. Oh well.

I take two straws about an inch long and with a razor make a slit in one end of each straw so I can place the straws over the sinbo snorkel. This helps keep the bag from collapsing on itself.

I also massage the hell out of the bag / meat and take my time. It’s not going to be a quick draw like the Food Saver. It may take me 5 minutes or longer to get the bag/meat/vacuum where I like it. The key is to take your time and not think it’s going to work like the a Food saver does with a hunk of left over cheese 😉

[Jim Butler]

I guess I figured if I let it keep running I could damage the pump. Next time, I’ll take the looooooooooooooooooong sloooooooooooooowwwwwwwwww approach, thanks!

[Ron Pratt]

[quote]Andy wrote:
[quote]

I take two straws about an inch long and with a razor make a slit in one end of each straw so I can place the straws over the sinbo snorkel. This helps keep the bag from collapsing on itself.

[quote]

Here’s the rigid plastic tubing raft that I made that works for me. I just used super glue.There is no need to shove it into the mouth of the snorkel – I just get it within an inch and it works well. BTW of course it stays inside the bag during the aging so I always sterilize it in boiling water.

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