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Steaking up for the month
FlaPoolman
Posts: 11,677
This should hold me for the month
14 lb. strip
Steaked and vac sealed
In the meantime have 2 slabs of spares on now for tonight
Now to finish up the painting and caulking I was supposed to do the other day
14 lb. strip
Steaked and vac sealed
In the meantime have 2 slabs of spares on now for tonight
Now to finish up the painting and caulking I was supposed to do the other day
Comments
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Nothing like being the butcher! I've got to give that a try.
Seeing your vacuum bags gives me the opening I needed as I was just about to post a question and it looks like you have the answer.
I just bought a vacuum sealer and in the couple of times that I've done something moist or with a marinade in it the moisture being sucked out seems to prevent a good seal. I choose the "wet" setting but the seal seems to have leaks. Do I just seal a second or maybe even third time after the initial vacuum?
Bruce -
Had that problem and called cust service. They told me to take out the bottom gasket and flip it over and worked great. They are sending a spare gasket at no charge. Kinda like dealing with the mothership, great cust. service.
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That's awesome; thanks much! I'll give that a shot before giving them a holler.
Bruce -
nice hunk of meat. You should keep it whole and age it for a few weeks next time.
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was thinking the same thing....ed egli avea del cul fatto trombetta -Dante
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Stand by. I'm gonna take a walk and take a pic. I'll post it in a few.
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I just decided what's for dinner.
Nice hunk of cow. Looks great!
Mike -
Hey Pat are you bring those to Ocala.LOL
Larry -
Not a great pic, but I brought a few up to the Eggfest. The few that got a taste did not complain. I took the picture outside a glass case. The bright hot florida sun was shining.
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Guess they'd really be aged by then. Leaning towards a couple briskets.
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What temp and for how long should it go. Gotta check the beer fridge temp. try to keep it just above freezing. Might try that with a whole ribeye in a couple weeks.
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I get mine aged already. Stike may have some insight on that. They wet age the ribeyes at my place. The porterhouse and NY are dry aged. Not sure why.
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nice stuff.
how long do they let them go?ed egli avea del cul fatto trombetta -Dante -
Hey...where is my invite....boy, some people's kids..
You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP -
Sorry "POPS" Can have them defrosted faster than you can get here
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POPs? Look who is calling the kettle black. :woohoo:You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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Think at least 28 days. I'll ask the next time a pick some up. It is prime.
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Pat,
You got 10 steaks out of 14 lbs. of meat. If you were bigger you would have a heart attack :laugh:
SteveSteve
Caledon, ON
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Pat...you amaze me such good planner & organizer & painter wowwwwwwwwwwwww your wife must be proud....
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11 steaks you need to put your glasses on EH. There's 2 in one pack :laugh:
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It's all a smoke screen. The caulking is done but I still have to paint which I promise to have done tonight as soon as I take the ribs off I'm lucky to be married to someone who puts up with my changing priorities.
Pics of ribs coming now. -
Depends on the type of vac sealer. I bought one that has a manual setting on it that allows you to stop the vacuum when you start to see the juices being sucked to the end of the bag and start the sealing process before the juices can interfere with the seal. Check out www.vacsealers.com (sorry, I don't know how to post the link. With this you can also add marinade to the steaks(or other meats) if you want, and then seal the bag without sucking the liquid marinade out. Probably can do this with some other units as well, this one works great, but a bit pricey.
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