Gona Drybag a hunk o\'cow

NoVA Bill

I'm calling on the the hunk o'cow drybaggers for some last minute advice prior to drybag aging a 12+ lb hunk of NY top loin.

For example, how much do I trim up the sub-primal if at all and any other preparations that will lend to my successful end result. And any recommendation as to the length of the aging, i.e., 21, 28, 35, etc., days.

Given the pending winter storm doesn't mess up things I'm planning to start the hunk o'cow on its journey tomorrow.

Thanks in advance!

Humphrey Chimpden Earwicker

trim nuthin. before, during, after.

i go 21 days on strip loin, 28+ for the rib eye. i have a feeling you can go longer with the bags because they dry more slowly than commando (open air, no bags) like i do.

NoVA Bill

Thx!

RRP

I agree with what Jeff just said. Be sure to roll the Drybag material back so that you don't goop up the bag while getting that piece of cow inside. That way you have a better chance of sealing right off. What brand sealer you using?

NoVA Bill

I have the sinbo snorkel unit. Have read the instructions on using the bags and some other sites where the bags were used. Should be a snap. Just lookng for any "local knowledge" before starting the hunk o'meat.

Thx,