I have 4 strip steaks , choice , but w some marbling
they have been 48 h on a rack loosely covered in the refrig w some RB40 on each side.
I plan to SV them later today at 130.
what times have you used at that temp ?
I was thinking 6 h , but i came across none that were at 130 for that long.
SVEverrything did a time trial for a choice rib eye roast that they cut into 1.5 inches
and that meat looked similar to mine, but mine might have had a little better marbling.
they like 2 hours and one like 4.
I can't remember doing a stirp steak
so Ill punt w 3 hours as I like tender
this will probably be frozen and used over time for ' RBSandwiches "
thank your for your help
here they are a few hours before VacBag'n
they have that 28 d dray aged surface feel.
Im going to cut the three larges steaks in half , as they will be better portioned for sandwiches sliced thin.
the steak on the L, I plan to pass on to a friend after its SV'd and frozen , whole
I just got today another 4 from Wagman's almost identical to these : 1.5 " similar marbleig
their sale ends Sat.
I have high hopes for these
the surface is noticeably dry
they started off like this :
