Good eye, I may pick a few up, never got around to trying these out

Do you guys use the regular or large sized bags? They don't seem that much different in size, I think I'll just be going for the regular ones, probably start with a 12 pack

10x20 in / 25x50cm
11.8x23.6 in / 30x60cm

Do you just cut off a steak or two then re-seal the bag? Any other tips?
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Just bought a pack...(comes with unlimited US (NJ) based support :-))....been wanting to try this for a while as I've sampled the results!
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I bought the large and medium size bags. Haven't used a medium yet.

I cut from just one end and then stick a piece of plastic wrap on the cut end. After a week, bag is stuck to the meat. The fat side doesn't really stick well. So there is no need to reseal; just cover exposed piece, That could also be done a cut piece of a dry aging bag (which I'll do the next time).
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Sorry support guy is on a ventilator :-)



too soon?
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Bored yesterday so I decided to throw a 15lb packer brisket in a bag.
Target date 5/2 .... 32 days.
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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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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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I see why the bad reviews were all about shipping time. Still in process by Lithuania Post
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Actually I went back to Costco yesterday and bought two more prime briskets around 20 lb at $3.19 lb!

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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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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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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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:-)7, DENVER CO NETWORK DISTRIBUTION CENTER, Arrived at USPS Regional Destination Facility
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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Missed my target date by a few days. Trimmed up late last night after day 44.
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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Yes please do :-)
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I've been doing the same and there's wasn't much to trim off actually. Dry age bags make for thin dry edge. Cooked in smoker with sieved pepper and sea salt.

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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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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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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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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I'd wait at least two weeks before cutting your first steak and cut from the sealer side.
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Cut off my first steaks last night, 42 days aged. After the trimming they were a little scrawny, but it was from the narrow end. Still really enjoyed it, left a little over 3LB in the fridge for 2 or 3 future dinners
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