Salmonsmoker
New member
The local Cash and Carry was running a special on tri-tip @ $2.69/lb, so I just had to stock up. It's untrimmed, but even after trimming the actual cost is still less than $4/lb. There were 5 tips in one pack and 4 in the other. I'd been thinking in the cobweb packed reccesses of my mind, that since the whole rib eye would be done dry aging there'd be room to try some tri-tips.
I decided to use the UMAi brisket bag which is their largest, to get several tri's in one bag. Getting the meat in the bag without "juicing" up the bag entry can be trying, so I came up with this idea of using a pizza peel. It keeps the meat off the bottom of the bag and you hold the top open with your other hand. Once inside the bag hold the meat in place from the outside of the bag and slide the peel out. The peel works here because the bag is big enough. One could have a peel or similar instrument for every size of bag.
The bag is so big I managed to get 4 tri's in it.
Got a good seal on the bag and the new project is in the fridge. 28 days and counting.
I decided to use the UMAi brisket bag which is their largest, to get several tri's in one bag. Getting the meat in the bag without "juicing" up the bag entry can be trying, so I came up with this idea of using a pizza peel. It keeps the meat off the bottom of the bag and you hold the top open with your other hand. Once inside the bag hold the meat in place from the outside of the bag and slide the peel out. The peel works here because the bag is big enough. One could have a peel or similar instrument for every size of bag.
The bag is so big I managed to get 4 tri's in it.
Got a good seal on the bag and the new project is in the fridge. 28 days and counting.