Thank you Titch, please let me know how the grass fed goes.
Thank you Cullen! :grin:
Andrew, good to see ya, thanks!
Lordkifar, that's great! Ribeyes are my favorite. Looking forward to seeing how yours comes out. Thanks!
Looks great!
Cowgirl - I have a question about the bags, and you're one of the first people I've come across that has used them extensively. And obviously, you're credentials on this site are well established
What's the benefit to using the bags? I've read a bunch online going back and forth. It seems like the biggest benefit is to keep the smell down in a shared fridge, is that right?
I'd be terrified to kill a large and expensive piece of meat because I couldn't get the bags to adhere properly....
I'd love to pull a prime rib for Christmas, so it's time to start getting prepped
I have a standalone fridge that I use only for beer. Is there benefit to using the bag?
Thanks!
Matt, thanks!!
I've had great luck with these bags. If you get at least 70% of the bag to adhere to the meat, you're good to go. I use a cheap little vacuum sealer and it doesn't suck out as much air as I'd like sometimes.. the stocking helps. If you have a good vacuum sealer, there should be no problem at all.
I've only used my house fridge, but Brethren ssv3 (Sako) has used his small outdoor fridge with good luck. He is the one who introduced me to these bags.
I can't offer advice as far as dry aging without the bags, I've not tried that method. Brethren gtr (Greg) does this every Christmas. He's got it down to an art!!
These bags do keep the smell down in the fridge, no odor at all! Also, you leave a few inches of space around the meat ( don't crowd food against it), this helps the curing process.
If you get the time, search both Sako's and Greg's dry aging posts, they are worth finding.
Not sure if I've been of any help Matt but I hope you have great luck with that prime rib!!
Thanks again.
I'm gonna have to start perusing the panty hose aisle. If I get any weird looks, you know who I'm blaming, Jeanie!
lol I'd like to see a pic of that. Thanks James! :becky:
Thank you Gary!
That stocking trick reminds me of my favorite question: "Are my seams straight?"...
Anyway - that looks fantastic Jeanie! I have yet to try those bags, but would like to - i'm wondering if those bags reduce loss from having to trim off the rough stuff. I normally dry age a rib roast every year, but I'll be traveling these holidays, therefore no dry aging...
:laugh: These were seamless. I have visions of me trying to wrangle a fishnet stocking onto a large hunk of meat while worrying about getting the seam straight. lol
Greg, I'll miss seeing your prime rib cook this year. Your cooks are always outstanding!
I don't think the bags reduce the amount of trimming, but I've not dry aged without so I can't say for sure. There is quite a bit of meat loss.... I guess it's worth it though for the results.
Thanks Greg! :grin:
