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June 11, 2014 at 8:12 pm #2031
Howdy Everyone! This is my first post and my first attempt at dry aging. I’m worried about my $150 ribeye. The initial seal didn’t get 100% drawn up for me and now it looks like there is more air in it and less bonding then preferred. It’s been 13 days now and there is some bark, but there is a corner that seems darker and softer than the rest of the cut.
* Is it toast if there is air or a leak?
* Should I pull it out and try a reseal?
Thanks!June 11, 2014 at 8:36 pm #8276
Rusty – Welcome to the forum! Your meat is just fine! It is not necessary to get a perfect vacuum and besides during the drying process even well vacuumed bags will develop air pockets. Don’t worry about the degrees of color change either – that is natural. BTW how long do you plan to age it? Keep us posted and just relax! RonJune 11, 2014 at 9:36 pm #8277
That is good news! I never thought I would care so much about a piece of meat before. It’s got the whole family and friends excited. I was shooting for 28-30 days, but after spending some time on the forum I’m inclined to try and go further out.June 11, 2014 at 9:45 pm #8278
With that size of “chunk-o-cow” plus with the bone still in tact you can easily go longer and benefit from the additional aging time. It is your call, but I’d recommend 45 days or at least 40 minimum. RonJune 11, 2014 at 10:20 pm #8279
45-50 days sounds good. Gonna have to break the news the gang. I’ll look at the calendar and pick a Saturday night where we can do it right. I’ll keep y’all posted. 🙂June 19, 2014 at 12:38 am #8344
20 days in and the surface is getting darker and tougher 🙂June 26, 2014 at 9:55 pm #8375MordyMember
Thank you very much for posting this and sharing your issues. As you can see from my post that i just commented on I am having the same concerns with the exact same piece of meat. My meat looks exactly like yours. After a few days I didnt think I had a great seal so I resealed..didnt do much better…but most of the meat was sealed nicely and the bag was touching. As aging is progressing more and more air pockets are forming as the bag isnt “attached” to the meat.
Looks like from what everyone says we doing ok.
Good luck and thanks again
MordyJune 26, 2014 at 10:30 pm #8377RickMember
Heck yeah NICE
Bring that to FL and we will put it on the pellet grill and have some cold ones.June 27, 2014 at 12:39 am #8380
Mordy, I’ve resigned myself to no worries. I’ll let you know in a couple weeks!
Nepas, I’d love to come over and pop some tops, but I’m committed to pan searing a few of these slabs and green egging a few over some mesquite. B)June 27, 2014 at 3:47 pm #8388July 10, 2014 at 5:57 am #8424July 10, 2014 at 5:59 am #8425July 10, 2014 at 6:10 am #8426RickMember
That is very nice.July 10, 2014 at 9:43 pm #8428MordyMember
That is fantastic!!! love the way you carved the meat away from the end of the bones..Professional!!
Looks like Im going to have to break the seal this weekend with only 30 days in. My folks are coming into town and I really got it for them to enjoy as well. You think its a total waste to try it after 30 days? Or 45 is better but 30 you can get some benefit as well.
I think my next project is gonna make some lamb belly and roll it up……July 10, 2014 at 11:45 pm #8429
30 days will have had a noticeable effect, though 45 to 60 would be better IMHO. Just the same most aged beef sold today is only aged 21 days. Enjoy your repast with your folks!
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