The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Welcome New Users! › Welcome to the Forum! › “Black Friday” order
November 23, 2011 at 1:26 am #1305
Hello and thanks for the wealth of information which has lead me to an order of the “Kit” and an additional 3 16″x28″ plus 3 12″x24″ bags on friday.
I do my steaks on a “Green Egg” and use it and a large charcoal (lump) smoker for ribs, porkloin, brisket, etc.
I will be using a medium sized fridge for drying (like those used in offices). My altitude is 9,000 feet and the humidity is very low. Outside temps often well below zero during the winter months.
Fridge will be placed in a heated garage (about 50 degrees). I do have a regular household fridge in an unheated shop which I normally leave off during the winter months.
Was wondering about the need for a fan in the smaller fridge? If so, what is recommended and how to I apply it to the meat? Is it possible to control temp (34/38 degrees)?
Will be purchasing my meat at Costco and Sams with an occassional (when on sale) purchase at Krogers and Safeway.
RoscoeNovember 23, 2011 at 2:34 am #5116Ron PrattMember
Welcome aboard Ron from another Ron!
Besides that: Welcome aboard from one egger to another! ( I don’t recognize your handle, but that’s fine – I’m also RRP on the original forum and have been an egger for 11 years now.)
Even at your high altitude you should be fine assuming your refrig is in proper working order.
Glad you got here and please ask any questions as we are a friendly group and like to help each other!November 26, 2011 at 12:16 am #5121
Thanks for the welcome Ron.
Got my order placed early this a.m.
Really look forward to trying it out. Think the combination of the DryBagSteak with the steak house capabilities of the BGE should allow me to duplicate the best. At least, thats my hope:unsureNovember 26, 2011 at 2:12 am #5122Ron PrattMember
Roscoe – there’s no reason to be unsure! You have a winning combination there and if ambiance is important to your honey then the small added cost of a white linen tablecloth plus napkins and even a candle will make that first night of serving your own aged steaks on your BGE really special! If you decide to also put a flower on the table next to the candle then I suggest watch out! 😉
RonJanuary 2, 2012 at 3:28 am #5294
I now have a large ribeye (Costco Choice) dry aging in a small fridge. So far (since the 19th of Dec) so good. Being busy with the holidays, I have no pics and did not weigh. But, I would like to relate my experience so far. I did struggle with the sealing process. First of all, I did not measure the width of my fridge with respect to my roast. Roast was too long! So, after placing the meat in a bag, I had to take it out and cut it in two.
Lesson learned at this point was that I should have kept the bag for practice sealing, but did not.
Tried sealing the now two sub primals about three times. Never got a seal. So, finally I went back to the directions, video’s and forum. After study and one practice run with some salami, I was able to seal the first half as advertised. Then, on the last half, I ran in to my sealer being too hot. It took me several times at a cooler setting and a short cool down to get a satisfactory seal. Results is one half of ribeye drying great and looking good. Other half has some air bubbles, over lap of bag on one side, but appearing to be okay and processing.
Those who know please correct me where needed, but here is what I as newbie have learned:
– Read all directions; look at the video’s and read about the experience of others in the forum.
– Practice on a bag which contains a food of your choice (this keeps you from abusing your costly sub primal).
– Do not throw away a bag without practicing sealing with it.
– Pay attention to the directions concerning your sealing heat selection and how long you are sealing.
– Do not cut your filled bag shorter than four inches. Mistakes can be corrected if you have sufficient sealing room.
– Paper clips and straws do work. But, you can seal the bags without them.
– 12 days into the process has shown me that it does work and it does not require my constant attention. i.e. you really don’t need to be constantly looking into the fridge, poking the meat, feeling the seal and otherwise handling the product. Once a day checking the temp and visually inspecting the meat seems to be the best way to go.
In about fifteen more days I will be removing, trimming, slicing and cooking. Then, I will fire up my Egg and hopefully produce the steak I expect.
I’ll report the results.
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