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chris vaughn: Hey Chef, do you put a rub on the meat before you bag it?
Pritch: My first attempt at brisket left me pleased. 60 hours at 64C yielded tasty,slightly pink, very tender...
Andrew: Hi, you will be able to buy these special dry ageing bags from lava vacuum packing soon! Contact Andrew on...
Andrew: Hi, you can still get this book here: www.lava-vacuum-packing.com Lava will also be sell their own dry ageing...
Justin: dust it in cornstarch, then coat in egg, and then put the batter on. It will not fall off.