First Time ,Old Food Saver

[G.B.]

I just ordered my bags . Am looking to do a whole Rib eye ……My only concern is my Food Saver…I have 2..both have 12″ channel but they are older models… they do fine for me with regular bags, But will they do these bags OK????

[Ron Pratt]

Welcome aboard. G. B.

I too have an older model Food Saver – a model 1050 to be exact that is about 11 years old. I figured out a way to trick the FS using a sleeve of FS bag inside. Then since my model was so old I assumed that most people would not have one that old so I borrowed a newer model 2240. I made a 5 minute You Tube video of how to use a FS with the Drybag before the VacMouse sealing strip was invented. If you ordered some of those VacMouse strips you’ll be fine. If you didn’t and want to try my trick here is a link to that video, but the VacMouse strips are practically foolproof!

Ron

[G.B.]

Thanks for the tip..The vac-mouse is suppose to be coming with the bags. I can’t wait to try this>>>

[G.B.]

OK….Got bags in today..>> May try to buy Ribeye from Sam’s club this weekend…Can anyone give me an idea on what size to buy?? Should I try the whole Sub Primal in crio-vac{Am I right about the term Sub Primal?} the first time ,or half???I am retired and if I ruin this my wife will have me in the next bag – LOL..She does not even like beef…And what about weight of the piece ?? I tried the method in cheese cloth for four days and was pleased. I have an extra frig. in the garage. I can keep the bottom at 34F at about 30 per cent Humidity… From all I have read I am close… Am i right….RRP.?????

[Ron Pratt]

G.B.
Your choice of a rib eye from SAMs is a good one. It is a tasty selection with its marbling and even if your wife isn’t particularly a beef fan we enjoy ours in other beef dishes besides a nice big grilled steak!

You have the terminology correct and no one will look at you funny if you use sub-primal and primal interchangeably. Heck I’ve even had clerks in butcher shops look perplexed when I use either term!

With a rib eye in cryovac at SAMs I have bought them as small as 9 pounds and as large as 16 pounds, but 14 pound is quite common. My advice is to look over all they have out in the case. Inspect them for excessive fat caps and check both ends to see what marbling veins appear there. This will be a little difficult, but you should get an idea.

As for the 4 days in cheesecloth…trust me the DrybagSteak method will produce FAR superior results! BTW how long do you plan to let it age? For a rib eye I really recommend not less than 28 days and 35 is even better.

And lastly, your refrig temp sounds perfect, just be sure the bagged meat rests on on open wire rack/shelf. And my last bit of advice is don’t go moving the meat around!

Feel free to ask for clarification!

Ron

[G.B.]

Thanks for the replys.. RRP , As for how long I am going to age ..I dont know I am going on all of your recomendations….I saw your other post on Sams club meats today…I am going to Sams this weekend….How about the sirloin?? When I eat steak I realy like Ribeye….Not eaten much Sirloin but for the money I might try it for my first dryage…should I or Not…..I am retired also the money difference is not that big of a deal. But I do not want to waste $100.00 if you know what I mean… Is sirloin tough?? I know people that like a good sirloin….Can they dryage and be tender and taste good???

[Ron Pratt]

Sirloin is a good one! In fact of my last 3 agings 2 have been Sirloins. one for 45 days and one for 60. I agree rib eye has a wonderful taste, but sirloin is good too. In fact I’m using some of my aged Sirloin this Saturday for Steak au Poivre. I don’t think of that meat as inferior and gladly use good $45 Cognac in cooking that meal!

The trick with Sirloin is to watch a video on how to cut one before you age it since there is actually a large adjoining cap wherein the grain of the meat runs perpendicular. That also means there is a large air pocket that can be fatal to getting a good seal or actually allowing a bacteria ruining situation. My advice for you as a newbie is to stick with a rib eye first and we can talk more about the Sirloin later.

[G.B.]

Thanks again….Found ribeye at Sams today in Paducah KY.think I will start small…..Got 10.68 lb for $6.98 lb how is that? how long should this one age?? Going in there to put it in the bag now as soon as i get the frig ready and get up the nerve.. I am scared I am going to mess this up….LOL

[Ron Pratt]

I hope you have taken my advice and practiced sealing before just jumping in head first!

[G.B.]

Sorry RRP I will be honest.. Did not practice but I do use the sealer alot on other things it was a little different. I think I got a good seal…Had a little bit of air in the pockets where the bones where cut out but outer than that looked pretty good.In the frige now on a rack is at 35f , how long will it take for me to know if I got a good seal???? I have another bag so if it does not seal I can tranfer right??I know it will be alot of trouble but>>>What about the price of that meat???

[Ron Pratt]

Those valleys where the bones were removed should have had the air massaged out. Thats where practice pays off. That doesn’t mean you are doomed for failure, but as the meat shrinks during the drying/aging process those valleys will get larger. As long as you didn’t contaminate the meat you should be ok. As for knowing if you have a good seal or not you’ll know in 24 hours or less as the bag will fill with air and become very loose.

As for your price of $7 per pound that is what I pay at SAMs as well.

[G.B.]

Crossed my fingers today when I looked in on my Ribeye…. It looks like I may have been lucky and got a good seal… Bag still looks tight on the meat ,I did not move it just looked. Steady at 34F….I can’t see those valleys because fat cap is up, there was not alot of air there anyway, Hoping for the best>>>Thanks Ron……

[G.B.]

Day 9 and things are looking real good….starting to get dark….Seal is still good and bag has bonded to meat real nice….In the instuctions that came with the bags it says after one week to turn the meat…Should I turn or not touch?????It is looking so good I am afraid to move>>>>>??

[Ron Pratt]

I know that is what the company suggests but I prefer to leave it alone. Since it is resting on a wire rack the air is circulating top and bottom, plus IMHO the effect of gravity on the water inside the meat cells has already been neutralized by the drying thus done. Suit yourself but I’m a firm believer in letting it alone! Ron

[G.B.]

Update…..Great results here on my first dry aged ribeye. Took it out at 29 days,could wait any longer ,had great bond with bag to meat,had a nice bark all over about as thick as a thin piece of bacon.Cut into steaks,about 1 1/4 in. got 11 good steaks.Trimed off the bark and what a good color they had,unbelievable that I did this.The steaks were a little small ,but I did start with a small ribeye and I may have trimmed too much because I did trim all of the bark off. All the same ,I cooked one for myself and vacuum packed the rest and froze. What a great flavor,juicy and tender.I will be doing more ,I can not wait for my friends to try one of my steaks… Thank for all the help Ron, and all of the other people in this forum, I did read alot of the threads here and got alot of good advice. I will be talking this up with friends and bragging on myself , LOL…..Thanks again to all…….

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