January 4, 2013 at 1:42 am #1516
I have been ranting about this for over a year. I would say about a year and a half actually. I believe my fiance finally got tired of me watching the YouTube videos and visiting the site and listening to me talk about how bad I wanted this and got me the Starter kit with the food saver chamber sealer for Christmas. Since we weren’t going to see each other for Christmas due to my work schedule. She let me have it on the 23rd. When I went to the grocery store that night I got a 7 lb prime rib. The 24th. I sealed it in a dry bag. I did end up failing on one bag but with some tips I found on here got the seal perfect. Since it doesn’t have the juices blood like in a cryovac with a primal I’m not going to go for the 45 days like I was hoping too. But it still is really looking good.
Trick that worked for the chamber sealer was to use a regular food saver bag strip for sealing.
Also Just got three more bags in the mail today and will be purchasing my first primal this weekend. I’ve seen them have a strip weighing in at 16.5 lbs. So I plan on getting the biggest one I can find.
It is almost torture knowing it is just sitting in my fridge. But I can not wait to taste it.January 4, 2013 at 2:15 am #6518
Dan, Welcome aboard even if it has taken you over a year to get here! As for necessarily cutting this one short may I suggest instead you make that call later after it has aged for a bit. As long as it starts turning from red to reddish brown to mahogany you’re fine. One other thought all the loin strips I have seen that big always have had an abundant amount of fat. I always trim excessive fat before starting.
RonJanuary 5, 2013 at 1:28 am #6519
Thanks for the insight then onward it shall go! it is doing all that you have said about color and hopefully get to throw up some more pictures in the next few days of it. But also thanks like you said the loin strip primal I was looking at did have a big portion of fat which I will trim down just a little bit. A quick question any tips on freezing dry aged steaks? I plan on food saving them as individuals and I’m sure they will go within a month or two.
DaniJanuary 5, 2013 at 3:20 am #6522
Glad to hear your progress, Dan. As for storing the finished, trimmed steaks I have always had great luck with FoodSaver bags. BTW in time you should reach the point where you start to build up some “inventory” of different aged steaks in your freezer. RonJanuary 15, 2013 at 9:59 am #6547
Bump. Ron Here a few pictures of the prime rib I mentioned doing short time and was wondering how it looks These pictures are day 15 in the bag. Next question is i did not have success putting a whole strip loin 15 pounds into a sub primal bag it would not seal for the life of the bag. I tried and tried with a food saver original bag as the vac mouse which I saw in your post before and that didn’t work either. So I cut the sucker in half and success it is dry aging. So any tips for a whole strip loin or Rib eye with the sub primal and getting it to seal or is this common to have to cut in half?January 15, 2013 at 8:13 pm #6548
One thing you might consider is, rather than use two bags for one sub-primal, cut off just enough so that you can get a good seal on “most” of the sub-primal, and have steak for dinner.
Beautiful adhesion and seal! You did this with a FoodSaver?
ToastyJanuary 15, 2013 at 8:34 pm #6549
Thank you it was my first seal but second bag to finally figure it out. You know I actually thought about that when I was finally done the strip loins left me maybe one inch to work with in the sub primal bag luckily I still had the smaller bags that came with my starter kit so I cut the piece to fit that. So next time I will try a before and after if you will with my strip loin. When you have purchased yours what do you normally pay per pound just wondering I got mine for 5.24 a pound at bj’s choice cut.
DanielJanuary 15, 2013 at 8:35 pm #6550
Sorry and toasty yes it’s the food saver 5400 or something it came with the starter kit my fiance got me for Christmas.January 15, 2013 at 8:45 pm #6551
Daniel either cut in half or as Toasty suggested. OTOH you might just want to start by selecting a smaller primal – sounds like yours had a lot of fat and may have even been from an older, larger cow. RonJanuary 15, 2013 at 8:51 pm #6552
I’ll take a look next time I buy, but I don’t keep track of the prices. I get my stuff at Sam’s Club and there really isn’t much chance for comparison shopping – I know it’s much less than the retail stores, although it’s hard to really do an apples-to-apples comparison on quality.
I know that prices at Sam’s bounce around a LOT, especially on Top Sirloin. More than $1/lb in a week’s time, up or down.
ToastyJanuary 18, 2013 at 3:50 am #6559
Wednesday from Sam’s Wholesale I picked up a whole top sirloin (16.72 lbs @ US $3.97/lb) and a whole strip loin (16.83 lbs @ US $5.98 / lb). Ribeye was more — I think $7.98 for the subprimal, and I’ve got one aging and a bunch of cut ribeyes in the freezer, so I didn’t buy any.
I was surprised at the low price for whole top sirloin – the cut packages sell for $4.98 / lb, so that’s a very significant discount. I didn’t compare the strip loin.
The sirloin wouldn’t fit into my chamber sealer, so I separated the rump cover (picanha) and trimmed off some of the thicker fat.
I’ll package the strip loin tomorrow using the Sinbo, or maybe trying a VacMouse with my FS Vac 1050. It usually seems pretty eager to call it good and seal, so I admit I’m a little skeptical. But hopeful.
ToastyJanuary 18, 2013 at 4:14 am #6560
Scott -I have an old model 1050 myself and if you look inside under the lid at the back right side there is a switch that says 3-5. That is the sealing time and I have found the 5 setting works best. That is one handy feature that FS did away with when they went to the “smarter sensor”. RonJanuary 18, 2013 at 4:23 am #6561
Yes. But my problem is that it jumps the gun on sealing before I can encourage all the air to go from the bag into the FoodSaver.January 18, 2013 at 4:36 am #6563
even using the Vac Mouse? Here’s something that might help you…I have massaged the air out and then used a simple straw to suck out more remaining air – it does get a little tricky and trust me I have yanked the plug out of the wall a few time to stop the sealing from happening, but it can be done.January 18, 2013 at 4:38 am #6564
Wups — I wasn’t clear.
I’m talking about using actual FoodSaver bags with the quilting and the air channels and whatnot, with odd-shaped items, but no liquid flowing toward the channel. I figure until I get good at that, I should wait to risk a drybag.
- The forum ‘Dry Aging Steak with UMAi Dry®’ is closed to new topics and replies.