Odd Question–Safe to Travel?

[Ben]

Hi all,

This is going to be an odd question. I am dry aging a rib eye roast for the holidays, however I have to travel with it before the 21-25 day time that I had originally wanted. My plan is to finish the dry aging process when I get to where I am going. What is the best way to travel with the rib eye in the dry aging bag? Is this advisable at all?

Thanks for your assistance!
Ben

[Jan Ooms]

Hi Ben,
I just don’t know anything about drying a Rib Roast and travelling with it. Common sense tells me that it should be
safe to do so. I would just wrap and pack it in an Esky with some large blocks of ice and continue drying at your end destination. Just keep it cold and elevated in the Esky in case you have some ice water collecting in the bottom.
Cheers,
Jan.

[Ron Pratt]

Ben,
You forgot to tell us how long is your travel time. Also the mode of transportation is a factor. By auto means you could keep an eye on it, but by plane you can’t but travel time is shorter. Ron

[Ben]

Hi Ron,

Travel time is 14 hours by car.
Thanks!
Ben

[Ron Pratt]

Ben – assuming that is one continuous 14 hour trip and not 7 hours with an over night stay in a motel and then 7 more hours then IMO I would wrap that meat while still sealed in the UMAi Bag tightly in two layers of towels and then put that in a good cooler on the bottom along with a bag of ice on top to keep the cooler’s environment cold, but not frozen!

I hope you knock the socks off whomever you are planning to impress with your dry aged meat! As for the trimmed hard rind, that is really an acquired taste for most people and if I were you I wouldn’t tempt fate at this time.

Have a safe trip and happy holidays! Ron

[Joseph Czerniawski]

I would think that for 14 hours you can pack it in a cooler with ice, and to keep it dry put the ice on the bottom of the cooler and put the meat in a clean non scented kitchen trash bag. Probably best to keep it elevated on a rack to avoid contact with the ice which can cause condensation.

[Ben]

Hi all,

Thank you very much for your help! I thought it could be done but I wanted to double check. This is the second rib eye that I have done (the first one was phenomenal), and I did not much care for the thought of this one spoiling. I like the idea of putting the rib eye in a non scented garbage bag to keep the condensation off it. Makes a ton of sense!

Thanks again!
–Ben

[Joseph Czerniawski]

I like Ron’s towel idea too.

[Author]

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