Quality Control Issues

This topic has 6 replies, 2 voices, and was last updated 11 years, 11 months ago by Gordon Couey.

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January 8, 2013 at 8:07 am #1518

Gordon Couey
Member

So I put in a 15+ lbs ny strip and the bond seems to have gone well on top(the fat cap is starting to brown) when I went to flip t as recommended I noticed some blood pooling and strangely I noticed some blood droplets below where it was resting. Upon inspection I found no holes but the meat doesn’t seem to be bonding on the bottom because the blood. Should I transfer the meat to another bag, I’d rather waste another bag than my NY steaks. They’ve been in for 6 days btw.

January 8, 2013 at 8:20 am #6531

Ron Pratt
Member

Gordon…don’t panic at this point, but it sounds to me like you have a puncture in your bag. Pooled blood like you mention is not unusual in a bag due to gravity, but it should not have leaked. If it was me I would repackage in a new Drybag AFTER I checked my shelf for a rough spot like rust or whatever so the new bag doesn’t meet the same fate. Ron

January 8, 2013 at 8:54 am #6532

Gordon Couey
Member

Thanks Ron for such a speedy response. I had to chuckle when I read don’t panic. I knew I should have checked my hitchhiker’s guide, that thing covers everything….

January 11, 2013 at 5:58 am #6535

Gordon Couey
Member

So here we are a couple days later. I followed your advice and now I can safely say there it’s a no rupture in the new bag. Unfortunately, this time round, the bottom is bonding perfectly but the fat cap not so much(as in no real bond at all) I assume it was because the cap was too dry, in hindsight I shoulda rubbed it with a damp towel. N E way…. I’m not really concerned because I know no air has gotten in but there are white spots forming along the loose bag/tissue that look more like fat than mold, I’m just hoping all ends well

January 11, 2013 at 5:59 am #6536

Gordon Couey
Member

My Pancetta seems to be doing great though. 😉

January 11, 2013 at 6:09 am #6537

Ron Pratt
Member

Sounds good to me! I would not worry about the fat side as I believe it will have bonded far better than you think…it’s just a different look than the bond on the red meat side. Now to just be patient, grasshopper… :laugh:

January 11, 2013 at 11:25 am #6539

Gordon Couey
Member

Oooook……. :whistle:

Forgot to mention I flipped it fat cap down to keep the bag pressed on the meat(just in case I can help if someone else goes through this too)
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Quality Control Issues

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