Dry Aging steaks - Drybag Steaks?


 
Originally posted by j biesinger:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">A Google search would probably yield the results for this method.
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this is all I found </div></BLOCKQUOTE>That does it. I'm trying it.
 
That does it. I'm trying it.
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me too.

however, I'm cautiously optimistic. My new foodsaver has a slot (not a hinged opening) with auto seal...I'm wondering if four layers will fit and can be heated through.
 
Originally posted by j biesinger:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">That does it. I'm trying it.
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me too.

however, I'm cautiously optimistic. My new foodsaver has a slot (not a hinged opening) with auto seal...I'm wondering if four layers will fit and can be heated through. </div></BLOCKQUOTE>Me too. I got a screaming deal on a vertical sealer, so I bought it, even though I was looking for a flat one. The reviews on the vertical ones are horrible, but then there are those (even on this forum) that say, once you get the hang of it, it works perfectly.

I still give it a shot one of these days.
 
Me too. I got a screaming deal on a vertical sealer, so I bought it, even though I was looking for a flat one. The reviews on the vertical ones are horrible, but then there are those (even on this forum) that say, once you get the hang of it, it works perfectly.

I still give it a shot one of these days.
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the only problem I've had is occasionally I've cut a bag off a roll and haven't given myself enough of a lead to get the vacuum to auto start. I'm not sure how much roll I'll use compared to bags so I don't see it as a huge deal. its sure nice to be able to let go of it when its sealing so you can ready another bag.

I had an idea about the drybag. I was thinking it might work to split the food saver bag into the two sides and just insert the waffle side into the drybag, that way you'll have air channels on both sides and only have to seal 3 layers rather than 4.
 
Originally posted by j biesinger:
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4. Change the towels each day, replacing the moisture-soiled towels with fresh. Continue to change towels as needed for 10 days, to 2 weeks. (See Step #7 for cleaning towels.)

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7. To clean the towels for re-use, soak the soiled towels, immediately upon removing them from the meat, in cold water overnight. Next, soak them in cold, salted water for 2-3 hours to remove any blood stains. Then launder as usual. [In olden days, butchers used to cover sides of beef with cotton "shrouds" during the aging process - this is essentially the same thing.]
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Jim - digging up a old thread here, thank you - I've a four prime steaks I want to dry age a few day (3-4). Extrapolating from what I've read and your pretty good note, I've a question.

Can you use paper towels (provided you change frequently/as needed) for this process...?

Planned on using a hole pierced tupperware container and substituting paper for cloth and then a reduced time frame; my fridge not opened/closed all that often. Will consume at day 4 two and vac wrap and freeze two...

Thanks in advance for advice, if you/community can...
 
Extrapolating from what I've read and your pretty good note, I've a question.
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It's Merle Ellis's instructions...not mine. I was just reposting it. I have not tried the method but as far as home dry aging goes its the only thing I've found on the internets. Merle was active on tv and in print a ways back and doesn't really seem to be active anymore.
 
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