I was aiming for 45 days, (my favorite), but I got busy.
Used the Umai bags again. They have been working out well for me.
Ran across this ribeye at the store...
into the stocking for the first week to ensure the bag adheres to the steak..
My fridge has glass shelves, so I elevate the rack with foil balls to let the air circulate around the steak..
47 days later...
I decided to slice the steaks before trimming. It's a lot quicker for me.
Here's an older cook and how I trim the whole slab...
https://www.bbq-brethren.com/forum/showthread.php?t=225409
Went with coarse salt and cracked black pepper... and a skillet of tatoes, onions n garlic..
Topped with some of my cold smoked butter...
....and a sip of Crown..
Came out tasty. I like the way it makes a lesser cut if meat, tender and rich.
Sorry for so man pics, but thanks for looking!
Used the Umai bags again. They have been working out well for me.
Ran across this ribeye at the store...
into the stocking for the first week to ensure the bag adheres to the steak..
My fridge has glass shelves, so I elevate the rack with foil balls to let the air circulate around the steak..
47 days later...
I decided to slice the steaks before trimming. It's a lot quicker for me.
Here's an older cook and how I trim the whole slab...
https://www.bbq-brethren.com/forum/showthread.php?t=225409
Went with coarse salt and cracked black pepper... and a skillet of tatoes, onions n garlic..
Topped with some of my cold smoked butter...
....and a sip of Crown..
Came out tasty. I like the way it makes a lesser cut if meat, tender and rich.
Sorry for so man pics, but thanks for looking!
