November 15, 2011 at 8:29 pm #1300
Actually, I don’t really talk like my subject line reads, but I do live in the great state of Texas. Anyway, I found this site mostly by accident while doing some research into cooking the perfect steak. I’ve recently rediscovered my fondness for cooking and have been trying to really hone my skills in the kitchen. I see dry aging beef as just one more tool to put in my toolbox of techniques/knowledge.
I recently recieved my starter kit and bagged my first NY strip sub-primal last night. I did this after hours of reading and practicing on a sacraficial dinner -sized bag. Needless to say, sealing the bag was still a big PITA. I finally got a seal that seemed to hold ok, but its not a true-blue vacuum seal like I get on my Foodsaver. The bag is tight against the meat and for what I’ve read here, everything should work out fine.
My biggest problem (as is with most here) the sinbo sealer is either melting through the bag or not welding enough, there seems to be no middle ground. It appears that the sealing strip has 2 wires that in effect should double seal everytime you use it. My problem is one of my wires appears to not get hot at the same rate as the other and leaves a braille/morse code looking pattern rather than a solid line. This only happens with the dry bags, I sealed some other vacuum bags I had perfectly.
Anyway, I’m going to shoot for 28 days on the New York and am looking forward to tasting if this hassle is worth it…I’m sure it will be and I can’t wait to get a ribeye in the fridge next.November 15, 2011 at 10:41 pm #5077November 15, 2011 at 11:45 pm #5078Ron PrattMember
Welcome aboard, Steven! It’s been so long ago that I bought my Sinbo I don’t recall what the warranty period is, but it sounds to me like you might want to get a claim in process. Though I’ve been the moderator here since inception I don’t recall anyone posting a heating wire problem like you mention.
BTW from the picture you posted it looks like you got a decent vacuum and the bag is adhering to the meat. In a matter of days it will really bond like a skin. Even if an air pocket appears I wouldn’t fret over it. There are alternative methods of sealing let alone even simple methods of just using a straw and sucking out the air.
Glad you decided to join us – feel free to ask questions any time!
RonNovember 17, 2011 at 6:31 am #5079AnonymousGuest
Said it before.While the Sibo may be a good concept, it is just to hard to get the darn thing to get a real good seal.The straw method is by far the best method, and is a heck of alot cheaper.November 17, 2011 at 12:06 pm #5084
Yeah, I read your post on the straw method and it’s the reason I wasn’t so worried about getting a perfect seal. It seems to me that get the bag to make intimate contact with the surface of your meat is paramount to getting a perfect seal. I’m happy to say, after 4 days, the bag actually looks tighter on the primal than when I first put it in the fridge. I definitely see/feel that the bag has bonded nicely to may strip. Only 24 more days…November 17, 2011 at 2:24 pm #5086AnonymousGuest
24 days seems like such a long time. Don’t get anxious. My first run I could not wait, I did 17 days, should have gone 21. 3 days makes a huge difference in taste. It does pass fast. The wait is well worth it. I only do, believe it or not, select grade whole rib eyes. On sale for 4.99 lb you can’t beat it. Some of them I kid you not, looks ever bit as good as prime or choice. You have just have to check the ends carefully , and select the ones with the most marbeling. After the process they are superior. I tried a whole stripe once, just did not have the tenderness and flavor of the rib eye, but hey, you may like them. Your pics look great. Looks like what I can see, you have a good seal.Good luck.November 17, 2011 at 3:20 pm #5091
Good info on the Ribeyes. I’m debating on going to Costco again this weekend and grabbing a Ribeye, I have just enough time to get it aged for Chritmas dinner.
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