Dry aging beef? - Page 10 - Cigar Asylum Cigar Forum

Originally Posted by stearns:
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 :-)

Any reason you can't partially freeze the steak before putting it in the bag? It would solve your juice problems.
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I'm sure that would work really well. I ended up getting a good seal it just took a couple tries, next time will be easier but if I have any issues I'll keep that in mind
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Originally Posted by T.G:
Any reason you can't partially freeze the steak before putting it in the bag? It would solve your juice problems.

Not sure about the brand of bag that Ben was using, but the bags I use want the meat to be wet.
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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Originally Posted by jonumberone:
Not sure about the brand of bag that Ben was using, but the bags I use want the meat to be wet.
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.

That is how it works for me too.
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Originally Posted by jonumberone:
Not sure about the brand of bag that Ben was using, but the bags I use want the meat to be wet.
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.

So putting the meat and the cryo meat juice in the bag, then partially freezing it before sealing, after sealing allowing it to thaw in the refrigerator won't work?

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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I forgot about this for a while, cooked some up last night at about 10 weeks and it's getting close to over aged. I've still got a meal or two worth in the fridge so those will probably get eaten in the coming weeks, then might give a brisket a try
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60 days is getting to the limit for me, for the cuts that I age. Whole NY Strips and Boneless rib roasts (both vacuum sealed from Costco).
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I wanted to share my test with Dry age bags from dryagedbags.com The result was a great opening was the smell of nuts.

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