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#181 | |
Grrrrrr
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#182 |
Dogbert Consultant
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I'm sure that would work really well. I ended up getting a good seal it just took a couple tries, next time will be easier but if I have any issues I'll keep that in mind
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"Ignoring all the racket of conventional reality" - Keller Williams |
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#183 | |
Raw Dog
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The juice in the cryovac bag helps the dry aging bag adhere to the piece of meat, creating the bond that these bags (Umai Dry bags) need to work.
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Sex junkie looking for a dealer |
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#184 |
That's a Corgi
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That is how it works for me too.
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Port Wine & Claret | British Cars | Welsh Corgi's |
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#185 | |
Grrrrrr
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Just curious. I've thought about getting some of the bags, but I'd rather not deal with a meat juice mess. |
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#186 |
Dogbert Consultant
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I forgot about this for a while, cooked some up last night at about 10 weeks and it's getting close to over aged. I've still got a meal or two worth in the fridge so those will probably get eaten in the coming weeks, then might give a brisket a try
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"Ignoring all the racket of conventional reality" - Keller Williams |
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#187 |
That's a Corgi
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60 days is getting to the limit for me, for the cuts that I age. Whole NY Strips and Boneless rib roasts (both vacuum sealed from Costco).
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Port Wine & Claret | British Cars | Welsh Corgi's |
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#188 |
Just in from the Storm
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I wanted to share my test with Dry age bags from dryagedbags.com The result was a great opening was the smell of nuts.
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