Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Hey Stike.

Options
Shwiezzee
Shwiezzee Posts: 304
edited January 2012 in EggHead Forum
Just got back into town and found a steak I forgot to put in the freezer. It's in a foodsaver bag from Jan 15th, grade is AAA. Looks good to me, just haven't played with a single steak. 

Any thoughts to how long one would be comfortable with it in a bag? 

Thanks!
Shwiezzee
I'm ashamed of what I did for a Klondike Bar.
· Share on FacebookShare on Twitter

Comments

  • Village Idiot
    Village Idiot Posts: 6,959
    Options
    Feed half of it to the dog.  If he's alive the next morning, you're good to go.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


    · Share on FacebookShare on Twitter
  • stike
    stike Posts: 15,597
    Options
    it's wet aged.  only good way to age a solo steak.
    i've tried to tell folks that although they can't dry age a steak really (not for any decent length of time), they can certainly wet age it

    i would be eating it no problem. hahaha
    as i always say, the butcher picks the brown steak for himself, and not just because it's past the sell-by date, but because it's the better steak to begin with.

    ;)
    ed egli avea del cul fatto trombetta -Dante
    · Share on FacebookShare on Twitter
  • Shwiezzee
    Shwiezzee Posts: 304
    Options
    Thank you Sir!

    I thought so, have done 5 or 6 days before. It will be for dinner tomorrow. 
    :>

    Shwiezz
     


    I'm ashamed of what I did for a Klondike Bar.
    · Share on FacebookShare on Twitter
  • stike
    stike Posts: 15,597
    Options
    most i have wet aged is 60 days, most i've dry aged 100.  i go about 45/45 now (wet then dry).  last wasa rib eye that went 60 wet and 40 dry (100 days total).

    temp, temp, temp.  that's what counts
    ed egli avea del cul fatto trombetta -Dante
    · Share on FacebookShare on Twitter
  • Shwiezzee
    Shwiezzee Posts: 304
    edited January 2012
    Options
    Stike,

    Thanks so much for all the info, on all your posts. I'm not sure if you hear that enough. 
    =D>
    I'm ashamed of what I did for a Klondike Bar.
    · Share on FacebookShare on Twitter
  • Little Steven
    Little Steven Posts: 28,817
    Options
    I'm cooking a sirloin tonight that I bought before Christmas

    Steve 

    Caledon, ON

     

    · Share on FacebookShare on Twitter

Categories