Quote:
Originally Posted by stearns
Good eye, I may pick a few up, never got around to trying these out
Do you guys use the regular or large sized bags? They don't seem that much different in size, I think I'll just be going for the regular ones, probably start with a 12 pack
10x20 in / 25x50cm
11.8x23.6 in / 30x60cm
Do you just cut off a steak or two then re-seal the bag? Any other tips?
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I bought the large and medium size bags. Haven't used a medium yet.
I cut from just one end and then stick a piece of plastic wrap on the cut end. After a week, bag is stuck to the meat. The fat side doesn't really stick well. So there is no need to reseal; just cover exposed piece, That could also be done a cut piece of a dry aging bag (which I'll do the next time).