First Boneless Ribeye

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1 month 2 days ago #13784 by Consumer
Replied by Consumer on topic First Boneless Ribeye
Longer drying as 35-40 days results for me as a tasting meals!

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1 month 1 day ago #13787 by Sawhorseray
Replied by Sawhorseray on topic First Boneless Ribeye
Yeah, I've decided for my first shot to go for 35 days minimum, I gotta believe Ron knows what he's talking about. The standing rib roast prices should be coming down shortly after Thanksgiving, I'll be looking for $5.99lb. For my sausage making endeavors I usually load up on pork butts this time of year when they come out for 99¢lb, I get 60-70 pounds. I've got two upright freezers in my garage, tho only the one fridge in the kitchen. Things will get kind of cramped in the kitchen for awhile I guess. RAY

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2 weeks 2 days ago #13847 by Sawhorseray
Replied by Sawhorseray on topic First Boneless Ribeye
I finally picked up a nice 19 pound whole standing rib roast for $6.99lb. I backed off the rib bones and then squared up the ends, made a Philly cheesesteak with the end meat. Got it into the UMAi bag and wasn't happy with the first seal. Cut the bag and then did the corners at a 45º angle, new vac-mouse, think it looks perfect now. New Years day I'll be right at 35 days full, maybe I'll be able to wait another ten. It sounds as tho trimming off the crust is somewhat controversial, not really sure what to do there. I don't eat fat. When cutting steaks 1&1/2 inches thick should I leave the outer crust on when cooking. My favorite way of cooking a steak is to place it in a 200º oven until the internal temp hits 120º, pull it for ten minutes, then 45 seconds on each side in a super hot cast iron skillet. Let it rest five minutes, perfect every time. RAY

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