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#1 |
Don't knock the Ash...
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Just bought a pack...(comes with unlimited US (NJ) based support
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Keith |
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#4 |
That's a Corgi
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Bought a 10.5 Prime Brisket ($3.50 lb!) at Costco yesterday and put into a bag. Planning on cooking part of it around June 1st.
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Port Wine & Claret | British Cars | Welsh Corgi's |
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#5 | |
That's a Corgi
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Cut 3.5 off the flat for tomorrow's Passover brisket and 4.5 lbs off the point end on the other into chunks for grinding later on. The one I cut from the point would've been too big for even the large size bag.
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Port Wine & Claret | British Cars | Welsh Corgi's |
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#6 | |
Raw Dog
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Not nearly as much loss as I was expecting. I lost all of the fat cap on the flat side, so I opted to sous vide rather than BBQ it. Will report back on Saturday after it's done cooking.
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Sex junkie looking for a dealer |
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#7 | |
Dogbert Consultant
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"Ignoring all the racket of conventional reality" - Keller Williams |
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#8 | |
That's a Corgi
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I am shooting for 60ish days on our next brisket and first cut day on an NY strip. 80 days for boneless rib roast.
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Port Wine & Claret | British Cars | Welsh Corgi's |
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#9 |
Dogbert Consultant
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Just ordered a 12-pack of the large bags, once they get in I'll hit up the butcher and get some sort of big cut
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"Ignoring all the racket of conventional reality" - Keller Williams |
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#10 |
Dogbert Consultant
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I see why the bad reviews were all about shipping time. Still in process by Lithuania Post
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"Ignoring all the racket of conventional reality" - Keller Williams |
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#11 |
I'll get up and fly away
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I received an ad today for a crowd funded dry ager on Kickstarter. Sorta a stainless humidor meant for meat. Actually, it’s only a matter of time before someone starts a thread on how they are lining their Primo Ager with cedar.
I’m not affiliated - just thought you might enjoy a peek. https://www.indiegogo.com/projects/p...iant=control#/ |
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#12 | |
That's a Corgi
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That's pretty neat, but looks on the small side if you are doing primal cuts. Thanks for posting! I am following them.
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Port Wine & Claret | British Cars | Welsh Corgi's |
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#13 |
Dogbert Consultant
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Exactly 6 weeks later, looks like I may actually end up getting these things
Number: RS110882033LT Package status: Pick up Country: Lithuania -> United States Destination: 2020-05-14 08:42, DENVER, CO 80207, Out for Delivery -> Your item is out for delivery on May 14, 2020 at 8:42 am in DENVER, CO 80207. 2020-05-14 08:31, DENVER, CO 80207, Arrived at Unit 2020-05-13 15 ![]() 2020-05-13 00:00, In Transit to Next Facility 2020-05-11 10:33, GRAND RAPIDS MI DISTRIBUTION CENTER ANNEX, Arrived at USPS Regional Facility 2020-04-21 16:45, ISC CHICAGO IL (USPS), Processed Through Facility 2020-04-04 23:37, Origin Post is Preparing Shipment 2020-04-04 23:37, LITHUANIA, VILNIUS PASTO PERVEZIMO CENTRAS, Processed Through Facility 2020-04-04 14:52, LITHUANIA, Acceptance Origin: 2020-04-21 16:45, USORDA, The item arrived at the office of exchange of the destination country 2020-04-04 23:37, Vilniaus logistikos centras, Servečės g. 1, Vilnius, The item sent from the office of exchange of origin country to the destination country 2020-04-04 14:52, Vilniaus logistikos centras, Servečės g. 1, Vilnius, The item accepted from the sender
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"Ignoring all the racket of conventional reality" - Keller Williams |
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#14 |
That's a Corgi
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Why can't they have some in US to ship? Mine took forever as well. Luckily I bought enough of them!
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Port Wine & Claret | British Cars | Welsh Corgi's |
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#15 |
Dogbert Consultant
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Landed today, 6 weeks and a day. Ordered 12 of the large size, not sure what I'm going to start with but it will probably be soon
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"Ignoring all the racket of conventional reality" - Keller Williams |
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#16 |
Dogbert Consultant
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First steak is in, just over 6lb of USDA Prime Loin from Costco (had to cut the narrow end down a little to fit into the bag)
Sealing this bag was a bit of a bi***, but I followed the method from here about doing a diagonal seal first and it helped. I also did a wet seal twice for each and it seemed to stick, I couldn't do a full vacuum seal because there was too much juice in the bag and I was worried it would get up there but I got at least 85% of the air out like the instructions say, pretty much all of the steak was in contact with the bag. Not sure what the plan is, maybe cut off some steak every 14 days to see how things progress, but looking forward to it ![]()
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"Ignoring all the racket of conventional reality" - Keller Williams |
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#17 | |
Grrrrrr
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#18 | |
Raw Dog
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The juice in the cryovac bag helps the dry aging bag adhere to the piece of meat, creating the bond that these bags (Umai Dry bags) need to work.
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Sex junkie looking for a dealer |
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#19 |
That's a Corgi
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That is how it works for me too.
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Port Wine & Claret | British Cars | Welsh Corgi's |
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#20 | |
Grrrrrr
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Just curious. I've thought about getting some of the bags, but I'd rather not deal with a meat juice mess. |
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