October 2, 2012 at 7:11 am #1459
While Ribeye is definitely my favorite, I’m going to dry-age a whole top sirloin at the same time. Reason? I just can’t wait until 45 days to try the ribeye, that is only if the sirloin will be ready quicker. Has anyone a experience with whole top sirloin and any time recommendation?
freddhOctober 2, 2012 at 7:55 am #6290
Doc – I think we all have our favorites, but my wife and I find that next to rib eye the sirloin is a close second! Besides that the sirloin is our meat ingredient for stroganoff and some other beef dishes. On top of that we are still crowing over Saturday night’s steak au Poivre, which again I made with 45 day sirloin instead of fillet! In fact even though we still have some aged sirloin left over we agreed that my next aging will be another sirloin! RonOctober 2, 2012 at 8:11 am #6292
You got me on this one. I didn’t notice your previous post regarding Jaccarded steak au Poivre. I think I stopped reading after the Jaccarded. So 45 days it is, and will do them both side by side. In fact, the first meal that I will prepare will be the Jaccarded steak au Poivre. You’re right, sirloin is a bomb of a steak and there are so many ways to prepare. Looks like my bags are in the post office so I’ll be getting started soonest -after practicing on a few bags.
freddhOctober 2, 2012 at 6:37 pm #6293quote freddh” post=3014:
Why practice and waste a few bags? Why not just practice on one to get the hang of sealing? I made 5 or 6 practice seals using my first bag and it’s been smooth sailing ever since! RonOctober 3, 2012 at 1:17 am #6294
This site is full of good information. I’ll use yet another one of your suggestions -keep ’em coming.
freddh (Doc)October 6, 2012 at 4:36 am #6302
OK Sports Fans,
My bags arrived today and I will be absolutely dangerous. I have a whole Top Sirloin and Boneless Ribeye, both USDA Prime from Costco. I will bag on Monday so with a 45 day aging, they will be ready the day before Thanksgiving. No, we will have the traditional pasture-raised Heritage Turkey on Thursday with one of my Applewood smoked hams. On Friday, according to our 43 year tradition, we will have STEAK! Not just any steak mind you, but a 45-day Dry-aged masterpiece!!
Ron, and anyone else, do you have any last minute suggestions, tips, etc. before I embark on this journey of love. Am I excited? You betcha’
DocOctober 6, 2012 at 6:37 am #6303quote freddh” post=3027:
Doc – if you do the math again then if you aren’t bagging until Monday then day 45 will be Thursday, Thanksgiving Day. Any chance you can bag tomorrow instead of Monday? Also to double check – are you planning to practice on one bag to get the hang of it? Have you read the tricks about rolling the bag down outwardly like a sock so that it will allow the meat to slip in easier and then you can “roll up the sock” without a problem? Also the panty hose trick if need be?
Trust me – I really want this first time to work for you – let alone anyone else reading this in the future! RonOctober 6, 2012 at 7:29 am #6304
What I didn’t say was that I am spending Saturday to practice on one bag (your suggestion earlier). It was also suggested that I try a wet towel to approximate the meat itself. If all goes well, then it will be “bag city” on Saturday. I was just giving myself some time to work out the kinks. Thanks for the suggestion, re: Saturday. Also the rolling down of the bag first is a very good suggestion and of course I will use. I view all suggestions from the experts as being most valuable – the purpose of this forum. And so far, this forum is all that I have expected it to be. And I know that you want this to work, so please keep ’em coming.
DocOctober 6, 2012 at 8:14 am #6305quote freddh” post=3029:
In my demo YouTube I used Coca-Cola bottles to demonstrate how the air extraction wrapped the Drybag product around an unconventional shape.
Edited to remove my fais pas which was contrary to the boss’s wet towel instruction! :whistle:October 7, 2012 at 1:18 am #6306
Actually the wet towel came from their brochure that accompanied the bags. However, I will take your suggestion under advisement as I practice – I have a practice bag to work with. I’ll probably get back to you before I actually bag – I’ll start with the top Sirloin as that seems to be an easier piece to practice my first with. Wish me luck.
DocOctober 7, 2012 at 1:36 am #6307
Doc, the sirloins I have aged are the tightest fits of all – you might want to eyeball it or even measure the widest part with a string to make sure it will fit. Then there is the risk of air pockets caught at the two inside corners that you will need to get extracted. With those I find removing that air done easier by massaging the bag and meat first rather than thinking the vacuum sealer will extract it. RonOctober 7, 2012 at 7:13 am #6308
You were right about the sirloin. Unfortunately I read your post after the fact. However, I was able to recover nicely – the sirloin was too large for the sub primal bag and too large for the short loin size. Consequently I ruptured the first and the second was too large. I then read your last post and the solution dawned on me – cut the sirloin in half and put one in each of the roast bags. No problem as I still had almost 7+ lbs in each bag, and they sealed perfectly. Interesting, I thought that the rib eye would fit the short loin size, but it was too large. The sub primal fit just perfect. It’s like framing: “measure twice and cut once.”
What I’ve discovered in this adventure, is that it definitely pays to read and heed suggestions. You’ve been there so you know. Now I’ve learned something valuable here and will know the next time out. The second go ’round worked in minutes as I knew exactly what to do. I will keep coming to the forum and learn – maybe someone will learn from my mistake.
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