MossyMO
New member
First time trying the DrybagSteak aging with a beef ribeye and a beef lion strip. Here it is in the Cyrovac package from SAM’s Club.
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Here is the beef loin strip vacuumed and sealed into the Drybag for a long nap in the fridge.
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We put the beef loin strip in a fridge that doesn’t get opened everyday so that it wouldn’t get disturbed on March 19th. It was placed on a cooling rack on the bottom shelf of the fridge so that it would have air circulating all around it and would be in the coolest part of the fridge. It stayed there until May 3rd (47 days of aging).
It doesn’t look real pretty coming out of the fridge….
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Out of the package and cut into nice thick steaks. So far no trimming has happened. There is a hard crust that forms on the outside of the meat that needs to be trimmed away before grilling or cooking.
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Here is an example of one of the steaks trimmed up.
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All the steaks trimmed up, these all got packaged for the freezer using a FoodSaver.
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We did the same thing with ribeye that aged from March 24th to May 3rd (41 days of aging). The steaks were the best we have ever had, we didn’t even need a steak knife to cut them. Here is a link to the smoked/grilled ribeye - http://www.pelletsmoking.com/pellet...brussels-sprouts-garlic-toast-4238/#post46172
We will be doing many more Drybag aging of steaks, in fact the next day we went out and picked up another ribeye!
Thanks for looking!
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Here is the beef loin strip vacuumed and sealed into the Drybag for a long nap in the fridge.
-----
We put the beef loin strip in a fridge that doesn’t get opened everyday so that it wouldn’t get disturbed on March 19th. It was placed on a cooling rack on the bottom shelf of the fridge so that it would have air circulating all around it and would be in the coolest part of the fridge. It stayed there until May 3rd (47 days of aging).
It doesn’t look real pretty coming out of the fridge….
-----
-----
Out of the package and cut into nice thick steaks. So far no trimming has happened. There is a hard crust that forms on the outside of the meat that needs to be trimmed away before grilling or cooking.
-----
Here is an example of one of the steaks trimmed up.
-----
All the steaks trimmed up, these all got packaged for the freezer using a FoodSaver.
-----
We did the same thing with ribeye that aged from March 24th to May 3rd (41 days of aging). The steaks were the best we have ever had, we didn’t even need a steak knife to cut them. Here is a link to the smoked/grilled ribeye - http://www.pelletsmoking.com/pellet...brussels-sprouts-garlic-toast-4238/#post46172
We will be doing many more Drybag aging of steaks, in fact the next day we went out and picked up another ribeye!
Thanks for looking!
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