View Single Post
Unread 07-04-2014, 10:38 AM   #7
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

I would be concerned that bacteria was introduced onto the meat when you were handling it and would still be present in the vacuum pack. I'd say try it with something small and cheap before trying it with a lot of meat.

Also, you can dry age at home with Dry Bags. There are a few threads around here on using them and the results have been good.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is offline   Reply With Quote