Thread: Dry Aged Ribeye
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Old 10-04-2012, 10:34 PM   #2
is Blowin Smoke!

Join Date: 12-31-09
Location: Hernando,MS

I do it all the time.Sans bags.Just cooked an 80 day wet aged Spinalis Dorsi last nite, it Rocked.I am sure the bags are a great product but they are not necessary by any means.Neither is trimming.
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