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DING!!! rib eye primal just hit 60 days!
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RRP
Posts: 25,897
to the very day 60 days ago I started this 16.0 pound rib eye aging in a Drybag. Wasn't it all nice and red?
Well today I took it out of the bag and it looked and smelled like it should - nutty, earthy etc!
I was a bit surprised when it came to the official weigh in as it only lost 3 pounds and 6 oz in the 60 days or 21.1%. That compares to a similar rib eye I aged for 45 days last June and it lost 20.8% of it's weight.
Looks like 45 and 60 doesn't mean that much of a difference weight wise - now to see about taste! Unfortunately the 5 big chunks I cut this primal into will have to wait the taste as our plans take us clear to May 22nd before we can enjoy the first feast of the 60 day effort!
Well today I took it out of the bag and it looked and smelled like it should - nutty, earthy etc!
I was a bit surprised when it came to the official weigh in as it only lost 3 pounds and 6 oz in the 60 days or 21.1%. That compares to a similar rib eye I aged for 45 days last June and it lost 20.8% of it's weight.
Looks like 45 and 60 doesn't mean that much of a difference weight wise - now to see about taste! Unfortunately the 5 big chunks I cut this primal into will have to wait the taste as our plans take us clear to May 22nd before we can enjoy the first feast of the 60 day effort!
Re-gasketing America one yard at a time.
Comments
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That is pretty beautiful Ron.Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Beautiful Ron!
Just in time for serving at the Peoria Fest.
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"me, and my sha-DOW. Strolling down the a-ve-nue"
:laugh:
I think 60 was the best so far. 75 and 100 had great flavor, but were too dried I think
Enjoy it. Can't believe you didn't fire one off!ed egli avea del cul fatto trombetta -Dante -
That sounds awesome. What is the advantage to using the dry bags instead of just putting it in the fridge? Is it just a bit more fool proof?
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hmmm that time frame used to ring a bell, but darn if I can remember why now! Re-gasketing America one yard at a time.
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Thank you - it really was!Re-gasketing America one yard at a time.
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yeah...right...you betcha! :laugh:Re-gasketing America one yard at a time.
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I know - I know - but that song is older - my era enjoyed the "Leader of the Pack"! :laugh:
BTW there is a skeet shoot invitation that follows your post and I'm just not up to it tonight! :laugh:Re-gasketing America one yard at a time. -
This is kind of a skeet shoot discussion and I'm just not up to it tonight - sorry!Re-gasketing America one yard at a time.
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RRP,
Do you have a link or web site that describes the process you did? New to the BGE crowd and have not heard of this before. I would like to read up on it a bit.
Many thanks,
JG -
I saw that question, but this one is your show.
Can't we all just get along? Commandos and drybaggers? :laugh:
Let us know what you think.
Hope you like ited egli avea del cul fatto trombetta -Dante -
here you go...
http://www.drybagsteak.com/Re-gasketing America one yard at a time. -
EXACTLY what I was thinking!
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Many thanks...
Cheers,
JG -
THat meat looks wonderful.
Anxious to see some pics of some cooked steaks and to read a review
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