VacMouseketeers POST HERE!!!!

[Allen]

Hey Ron.. How many days do you recommend aging a New York strip and ribeye?? I’m all In with this but still learning

[Ron Pratt]

shiloh wrote:

quote :

Hey Ron.. How many days do you recommend aging a New York strip and ribeye??

Allen,

It’s a personal taste and some people swear it takes 21 days to hit the sweet spot and others argue 28 days. My shortest aging so far was 21 days for a NY strip and longest 35 days. By far the 35 day was superior by comparison. Then for rib eye the shortest was 28 and longest was 60 days. The 28 was too short and only produced satisfactory results but no WOW factor. OTOH the 60 day was a stretch. All of my others have been 45 days. Again, it’s a personal thing but my best have been 35 for NY and 45 for rib eyes, thus those are my benchmarks. BTW percentage of weight loss (i.e. water loss) have been essentially identical whether 35, 45 or 60 days with all being 21% plus or minus a few tenths.

Ron

[Allen]

hey all… just sealed a 12# NY I had a little difficulty sealing with the vacmouse!! once i opened the meat i bought i drained the blood but once i tried to seal with the vacmouse the blood ran through it and wouldnt allow a seal. after the 3rd attempt i got a good seal.i think next time i will dab the meat a little with a rag first. oh and i used a food savor v2244 other then that i got a great seal and i feel really good about it. anyone else have this problem ?

[Ron Pratt]

Allen,

Just a few pointers or suggestions might help you in the future. Permit me to go backwards before I go forward -OK?

Very few of us have access to freshly processed beef sub-primals so we have to settle for ones which have been sealed in cryovac packaging and most likely have even been flash frozen! The juices in there are natural and actually start a wet aging process. It’s pretty safe to assume that meat was packaged under acceptable USDA food safety conditions.

Now – let’s move forward – I actually wash the cryovac with not hot, but really warm water and dry it off before ever slitting open the bag. Reason? I wonder how many people sorted through, handled or whatever that meat before I brought it home! Anyway I then slit the bag open and let it drain into the sink for about 20 to 30 minutes. I’m really reluctant to try to dry off the meat as there MIGHT be bacteria in the paper towel material, nor do I rinse the meat under the facet for the same reason! By that time I will have rolled back my bag top like a sock. I then grab the meat and pull it tight into the bottom of the bag and then roll up the bag assuring a clean, dry surface. If you slant your meat slightly then if there is actually any heavy liquid it will run to the bottom of the bag completely opposite from your sealer. Insert the vac mouse and seal away. Even if you get some liquid like you did in the first seal it really should have been hot enough to have sealed anyway, but with your 2nd safety seal you should be fine.

I hope I haven’t bored you nor scared you – trust me, I’m not a germaphobe! LOL – in fact when I think back I took very few precautions with my first sub-primals, used cloth towels to dry and bare hands to hold the meat – but you know what? We never had a problem so take what I have said tonight however you want to, but I hope I may have helped a little!

Ron

[Theron Malone]

Here is a pic of the brisket after 14days. The meat is a dark purple, almost black color. Hope this is correct. :unsure:

[Ron Pratt]

Color is looking good – how long do you intend to age it? Have you previously aged a brisket before? I’m just wondering if the trimming lost on such a relatively thin piece of beef is going to be counter productive if you age it too long – but that is just my opinion, not experience. Keep us posted!

[Theron Malone]

RRP wrote:

quote :

Color is looking good – how long do you intend to age it? Have you previously aged a brisket before? I’m just wondering if the trimming lost on such a relatively thin piece of beef is going to be counter productive if you age it too long – but that is just my opinion, not experience. Keep us posted!

21 days is the target but I may have to cut it short by a couple of days. It all depends on when I can smoke it. Ive never done a dry aged brisket or any cut for that matter. This is all new territory for me. 🙂

[Allen]

hey all, just wanted everyone to know that my NY has been in the frig for 5 days now and i conldnt be more happy about the seal !!! its only my first attempt with the vacmouse but im very happy and i feel very confident about my next seal unlike i did before :cheer:

[Barry]

That’s great, Shiloh. Now for the long wait. I did some studies and found that time actually slows down during the waiting period for the first (and next several) projects! Enjoy every bit of it!

[Ron Pratt]

aiki wrote:

quote :

…Now for the long wait. I did some studies and found that time actually slows down during the waiting period for the first (and next several) projects!

:laugh: I agree with your observation! The flip side of that coin is getting accustomed to having several aged and then frozen steaks in your freezer only to suffer a period of forgetting to have some more in the aging cycle! That happened to me 15 months ago when I realized I only had 1 set of NY strips and one prime rib left in my freezer!

Unlike several folks here I don’t have a dedicated refrig to have several sub-primals going at a time. On Friday my first sirloin hits 45 days and rest assured “something” will be taking its place next week!

Ron

[Barry]

Hi Ron! That’s when some type of calendar helps. It’s interesting how we can forget things and time flies, but when it comes to taking that wonderful dry aged meat out…..
Oh, well. We all can enjoy!

[Ron Pratt]

aiki wrote:

quote :

Hi Ron! That’s when some type of calendar helps. It’s interesting how we can forget things and time flies…..

Barry, trust me I understand! I am 67, and retired at age 60 from a demanding career in business where appointments ruled supreme as did punctuality! While I was able to abandon that hour by hour, day by day curse I have been able to replace it with a common. large wall calendar! For the time being I love it and it gives our life the needed organization without the hassles of deadlines, alarms and electrical components! :laugh:

[Barry]

I am jealous! There will be no retirement in medicine.
Enjoy the peace and quiet, notwithstanding the tick tock of the dry bag clock!

[Scott Mark]

aiki wrote:

quote :

I am jealous! There will be no retirement in medicine.
Enjoy the peace and quiet, notwithstanding the tick tock of the dry bag clock!

Oh, tosh! My dad closed his office completely when he turned 79, and that’s the honest truth. So you CAN retire in medicine!

Ron, I’m envious about your Top Sirloin.Today was a very full day, but you can bet that I’m going to get another one started ASAP. And I think I’ll get another ribeye, and compare the two at some point between 30 and 45 days. Because if it’s just as good at half the price… AND it has the picanha!

Also (I don’t remember if I pointed it out) I was looking at a ribeye subprimal and the “wavy” nature of it – your style of trimming after steaking makes much more sense than trying to trim the sub-primal.

[Barry]

Well, the first is the politics of retirement. I guess we we will wait for SCOTUS.
In the real time interim of dry aging–we have 3 ribeyes in the process. One started today and one to come out at 45 days this weekend.

I like doing what I’m doing and that includes dry aging, sous vide and charcuterie!

In spite of it all, we enjoy living!

[Author]

Posts