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Wet aged tri-tip
Scotty's Inferno
Posts: 624
A few weeks ago, I bought a trip-tip simply because it was there. I had no plans that tri-tip fit in to and was in the thick of holiday get-togethers. I decided to seal it via FoodSaver and cook it 3 weeks to a month.
I've done this several times with ribeyes with great results, but wonder what to expect with a larger cut like this. Does anyone have any experience or thoughts on wet aging larger cuts?
Thanks, Scott
I've done this several times with ribeyes with great results, but wonder what to expect with a larger cut like this. Does anyone have any experience or thoughts on wet aging larger cuts?
Thanks, Scott
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