The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › To late to drybag??
- This topic has 14 replies, 5 voices, and was last updated 10 years, 11 months ago by Scott Mark.
March 24, 2012 at 5:21 pm #1385
I have a 19lb ribeye that I cut in 1/2 to dry bag…. well had a bunch of troubles with the bags and ended up ordering more. Since I wasn’t able to drybag them I wrapped in saran wrap and back into the fridge and waited for the new bags to arrive. I ordered the bags Monday (the day I removed it from the cyro wrap and they just arrived today (Saturday).
Is my ribeye still ok to use the drybags on or is it best to just foodsaver and throw them in the freezer for a primerib?
The meat doesn’t have an off odor but there has been some browning in the meat. I don’t want to ruin $130 worth of ribeye if usiung the drybag isn’t the way to go.
Thanks for your help!!
On a good note… I was able to get my sirlion into the drybag on Monday with a good seal and that one is looking great!!!March 24, 2012 at 7:03 pm #5890
Welcome aboard! I answered your email sent from the other forum but I’ll repeat my answer here.
Your meat will be OK to consume, plus it would be OK to go ahead and slip it into the Drybag. The browning you see is just normal from the contact with oxygen. The ONLY concern I would have is if you or your conditions while in the refrig during these days could have in any way been exposed to bacteria, but that’s pretty unlikely – besides your first line of defense is your nose and you said it smells OK.
RonMarch 24, 2012 at 7:17 pm #5891
Thanks for getting back to me!
Their shouldn’t be any issues with bacteria – it is in a 2nd fridge that mainly gets used for pop and beer. I will try and seal them up again with the new set of drybags that arrived today. I may have to try that paperclip tip to try and get a better seal…still have some issues with that.
TanyaMarch 24, 2012 at 7:23 pm #5892
There are several helpful threads here about sealing – have you scanned them? I’m assuming you may have since you already know the paperclip trick. The use of a section of panty hose will also aid in getting the air out of the bag while sealing and then removing the hose of course.
BTW it is not uncommon for people to wrestle with their first bagging attempt, but the learning curve is fast and you’ll be bagging and sealing them like a pro in no time! RonMarch 25, 2012 at 7:03 am #5895Matthew GarciaMember
I can back up his comments, your second time around will be SOOOO much easier. If you got the starter kit then you should have gotten bags for dry aging a smaller roast size cut. My first time around I did a new york strip, had issues with the bags, so I too cut it in half and used the roast bags.
Personally I find it helpful if you have another person to assist you with putting the primal into a bag. Furthermore turning the bag inside out and bagging that way is the BEST method in my opinion.
Oh and post pics please… I personally love food porn :cheer:March 26, 2012 at 12:47 am #5898
Clayton, we have XXX food porn videos. XMarch 27, 2012 at 2:19 pm #5899
Thanks everyone for the help!
I think my unit may have a defect in the sealing bar – it wants to burn holes through my bags even at the #3 setting. I plan on calling tech support about it.
I did however get the ribeyes sealed up – not perfect but I am hoping the bag will adhere to the meat after a couple of days. It seemed to seal but I notice that there was some areas that the bag wasn’t tight up against the meat. I don’t have any pantyhose in the house so I need to get some to see if that helps me.
And I couldn’t get the straw or the paper clip trick down…not sure what I am doing wrong. I will keep reading and trying though. I don’t give up very easily!
TanyaMarch 27, 2012 at 2:33 pm #5900
Keep it up. You will enjoy great results!March 27, 2012 at 6:23 pm #5901
catnip wrote:quote :II don’t have any pantyhose in the house so I need to get some to see if that helps me.
And I couldn’t get the straw or the paper clip trick down…not sure what I am doing wrong.
Tanya, no need to buy hose if you have a butcher shop nearby – they would probably just give you what’s called butcher’s netting which will do the same thing.
Not sure why the paper clip or raft didn’t work for you – maybe if you tell us more we can figure it out. OTOH another trick is to merely take a straw and suck the air out and then seal tight with a bread twisty. A bag need not be perfectly air bubble free for the bag to adhere to the meat, but the more air you can extract the better!
RonMarch 27, 2012 at 10:02 pm #5902
Claydon wrote:quote :Oh and post pics please… I personally love food porn :cheer:
Try this post for some mouth watering pictures:
RonApril 13, 2012 at 5:32 pm #6028
This waiting is for the birds~ LOL
I was planning on taking everything to 45 days but I will never make it….
I am thinking I will have to start at 21 days so I have something to compare when I do finally make the 45 day mark!!
TanyaApril 13, 2012 at 6:22 pm #6029
Tanya – it’s your meat, but in all honesty with a ribeye you really need at least 28 days as a minimum IMHO. That’s why I hide my aging meat on the bottom shelf behind a row of jars – you know – out of sight out of mind! :laugh:
RonApril 13, 2012 at 6:35 pm #6030
Well I didn’t come this far to mess it up so I will take at least one of the ribeyes to at least 28 days. How about the sirloin is there a minimum time for that in your opinion?
The meat is in our second fridge in the basement …. but even there it may be out of sight but it sure isn’t out of mind!! :silly:April 14, 2012 at 3:01 am #6034
Hang on! It’s worth the wait!April 14, 2012 at 4:08 am #6035Scott MarkMember
catnip wrote:quote :Well I didn’t come this far to mess it up so I will take at least one of the ribeyes to at least 28 days. How about the sirloin is there a minimum time for that in your opinion?
The meat is in our second fridge in the basement …. but even there it may be out of sight but it sure isn’t out of mind!! :silly:
I am, sadly, not aging ANYTHING at the moment. I’m kicking myself for not getting stuff into the fridge, because I’ll be gone for a week for work, and could have gotten in an extra week without the stress of being patient!
My recollection is that the top sirloin is “thicker”, and a ribeye is “longer”. So, based on that, plus the fact that the top sirloin starts more chewy than ribeye, I’d recommend a longer aging for the top sirloin than for the ribeye. It’s certainly my plan to try that when I get back.
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