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Old 03-30-2020, 07:30 AM   #161
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Default Re: Dry aging beef?

Quote:
Originally Posted by AdamJoshua View Post
Looks like they are having a sale, 50% off the larger pack of bags.
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

Quote:
Originally Posted by mosesbotbol View Post
The bags are not cheap, but well worth it. We bought a prime NY Strip at Costco for around $85 and have been working off that when we want a steak. Starting on one end on 21 and no rush to eat the rest. I think it'll yield 13-15 steaks.
Do you just cut off a steak or two then re-seal the bag? Any other tips?
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Old 03-30-2020, 09:09 AM   #162
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Default Re: Dry aging beef?

Just bought a pack...(comes with unlimited US (NJ) based support )....been wanting to try this for a while as I've sampled the results!
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Old 03-30-2020, 09:35 AM   #163
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Default Re: Dry aging beef?

Quote:
Originally Posted by stearns View Post
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?
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).
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Old 03-30-2020, 03:41 PM   #164
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Default Re: Dry aging beef?

Quote:
Originally Posted by BigAsh View Post
Just bought a pack...(comes with unlimited US (NJ) based support )....been wanting to try this for a while as I've sampled the results!
Sorry support guy is on a ventilator



too soon?
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Old 04-01-2020, 08:25 AM   #165
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Default Re: Dry aging beef?

Bored yesterday so I decided to throw a 15lb packer brisket in a bag.
Target date 5/2 .... 32 days.
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Old 04-02-2020, 10:01 AM   #166
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Default Re: Dry aging beef?

Just ordered a 12-pack of the large bags, once they get in I'll hit up the butcher and get some sort of big cut
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Old 04-02-2020, 10:25 AM   #167
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Default Re: Dry aging beef?

Quote:
Originally Posted by jonumberone View Post
Bored yesterday so I decided to throw a 15lb packer brisket in a bag.
Target date 5/2 .... 32 days.
Bought a 10.5 Prime Brisket ($3.50 lb!) at Costco yesterday and put into a bag. Planning on cooking part of it around June 1st.
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Old 04-08-2020, 01:43 PM   #168
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Default Re: Dry aging beef?

I see why the bad reviews were all about shipping time. Still in process by Lithuania Post
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Old 04-08-2020, 01:48 PM   #169
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Default Re: Dry aging beef?

Quote:
Originally Posted by mosesbotbol View Post
Bought a 10.5 Prime Brisket ($3.50 lb!) at Costco yesterday and put into a bag. Planning on cooking part of it around June 1st.
Actually I went back to Costco yesterday and bought two more prime briskets around 20 lb at $3.19 lb!

Cut 3.5 off the flat for tomorrow's Passover brisket and 4.5 lbs off the point end on the other into chunks for grinding later on. The one I cut from the point would've been too big for even the large size bag.
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Old 04-28-2020, 07:09 AM   #170
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Default Re: Dry aging beef?

I received an ad today for a crowd funded dry ager on Kickstarter. Sorta a stainless humidor meant for meat. Actually, itís only a matter of time before someone starts a thread on how they are lining their Primo Ager with cedar.

Iím not affiliated - just thought you might enjoy a peek.

https://www.indiegogo.com/projects/p...iant=control#/
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Old 04-28-2020, 11:05 AM   #171
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Default Re: Dry aging beef?

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Originally Posted by Wharf Rat View Post
I received an ad today for a crowd funded dry ager on Kickstarter. Sorta a stainless humidor meant for meat. Actually, itís only a matter of time before someone starts a thread on how they are lining their Primo Ager with cedar.

Iím not affiliated - just thought you might enjoy a peek.

https://www.indiegogo.com/projects/p...iant=control#/

That's pretty neat, but looks on the small side if you are doing primal cuts.

Thanks for posting! I am following them.
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Old 05-14-2020, 11:48 AM   #172
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Default Re: Dry aging beef?

Exactly 6 weeks later, looks like I may actually end up getting these things

Number: RS110882033LT
Package status: Pick up
Country: Lithuania -> United States
Destination:
2020-05-14 08:42, DENVER, CO 80207, Out for Delivery -> Your item is out for delivery on May 14, 2020 at 8:42 am in DENVER, CO 80207.
2020-05-14 08:31, DENVER, CO 80207, Arrived at Unit
2020-05-13 157, DENVER CO NETWORK DISTRIBUTION CENTER, Arrived at USPS Regional Destination Facility
2020-05-13 00:00, In Transit to Next Facility
2020-05-11 10:33, GRAND RAPIDS MI DISTRIBUTION CENTER ANNEX, Arrived at USPS Regional Facility
2020-04-21 16:45, ISC CHICAGO IL (USPS), Processed Through Facility
2020-04-04 23:37, Origin Post is Preparing Shipment
2020-04-04 23:37, LITHUANIA, VILNIUS PASTO PERVEZIMO CENTRAS, Processed Through Facility
2020-04-04 14:52, LITHUANIA, Acceptance
Origin:
2020-04-21 16:45, USORDA, The item arrived at the office of exchange of the destination country
2020-04-04 23:37, Vilniaus logistikos centras, Servečės g. 1, Vilnius, The item sent from the office of exchange of origin country to the destination country
2020-04-04 14:52, Vilniaus logistikos centras, Servečės g. 1, Vilnius, The item accepted from the sender
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Old 05-15-2020, 05:24 AM   #173
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Default Re: Dry aging beef?

Quote:
Originally Posted by jonumberone View Post
Bored yesterday so I decided to throw a 15lb packer brisket in a bag.
Target date 5/2 .... 32 days.
Missed my target date by a few days. Trimmed up late last night after day 44.
Not nearly as much loss as I was expecting. I lost all of the fat cap on the flat side, so I opted to sous vide rather than BBQ it.
Will report back on Saturday after it's done cooking.
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Old 05-15-2020, 06:38 AM   #174
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Default Re: Dry aging beef?

Quote:
Originally Posted by jonumberone View Post
Missed my target date by a few days. Trimmed up late last night after day 44.
Not nearly as much loss as I was expecting. I lost all of the fat cap on the flat side, so I opted to sous vide rather than BBQ it.
Will report back on Saturday after it's done cooking.
Yes please do
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Old 05-15-2020, 11:39 AM   #175
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Default Re: Dry aging beef?

Quote:
Originally Posted by jonumberone View Post
Missed my target date by a few days. Trimmed up late last night after day 44.
Not nearly as much loss as I was expecting. I lost all of the fat cap on the flat side, so I opted to sous vide rather than BBQ it.
Will report back on Saturday after it's done cooking.
I've been doing the same and there's wasn't much to trim off actually. Dry age bags make for thin dry edge. Cooked in smoker with sieved pepper and sea salt.

I am shooting for 60ish days on our next brisket and first cut day on an NY strip. 80 days for boneless rib roast.
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Old 05-15-2020, 11:40 AM   #176
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Default Re: Dry aging beef?

Quote:
Originally Posted by stearns View Post
Exactly 6 weeks later, looks like I may actually end up getting these things

Number: RS110882033LT
Package status: Pick up
Country: Lithuania -> United States
Destination:
Why can't they have some in US to ship? Mine took forever as well. Luckily I bought enough of them!
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Old 05-15-2020, 11:53 AM   #177
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Default Re: Dry aging beef?

Landed today, 6 weeks and a day. Ordered 12 of the large size, not sure what I'm going to start with but it will probably be soon
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Old 06-01-2020, 11:00 AM   #178
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Default Re: Dry aging beef?

First steak is in, just over 6lb of USDA Prime Loin from Costco (had to cut the narrow end down a little to fit into the bag)

Sealing this bag was a bit of a bi***, but I followed the method from here about doing a diagonal seal first and it helped. I also did a wet seal twice for each and it seemed to stick, I couldn't do a full vacuum seal because there was too much juice in the bag and I was worried it would get up there but I got at least 85% of the air out like the instructions say, pretty much all of the steak was in contact with the bag. Not sure what the plan is, maybe cut off some steak every 14 days to see how things progress, but looking forward to it
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Old 06-02-2020, 01:04 PM   #179
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Default Re: Dry aging beef?

I'd wait at least two weeks before cutting your first steak and cut from the sealer side.
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