The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Trying to be patient!
- This topic has 15 replies, 2 voices, and was last updated 7 years, 6 months ago by
Ron Pratt.
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February 22, 2017 at 5:04 pm #2870
Tim Wegner
MemberRon, Guys
The 28th will be 35 days all looking good with nice bark. I leave for an overseas biz trip that afternoon. I am dying to try it and cut steaks that morning and eat one for breakfast & freeze the rest..LOL. But I’m seriously thinking of waiting till i get back to cut it & try it after I’m back March 8th..42-45 days… Thoughts?
February 22, 2017 at 7:02 pm #10934Ron Pratt
MemberBe patient grasshopper! 42 to 45 and preferably the 45 is worth the wait over just 35 days. Ron
February 23, 2017 at 12:42 am #10935Tim Wegner
MemberSounds like a plan…
March 8, 2017 at 9:55 pm #10961Tim Wegner
MemberJust landed from my 9 day trip, all I can think about is try my dry aged ribeye. Today is 43 days I don’t know if I can last 2 more days!!!!
March 8, 2017 at 10:03 pm #10962Ron Pratt
MemberBe strong, grasshopper, be strong! LOL
RonMarch 9, 2017 at 12:18 am #10963Tim Wegner
MemberSo I got home & checked my baby in the fridge (modern fridge in humidity & temp controlled drawer) avg temp to 43 days 36/37 degrees. So over the past 9 days it developed a light white mold which seems to be mostly on the outside of the bag. The meat smells like a cross between bolting/beef jerky, and pepperoni or summer sausage casing with a bit of other good butcher shop smells. So I expect all is ok. We used to just wipe down the white mold off hanging elk & deer before butchering with apple cider vinegar. Thoughts?
March 9, 2017 at 12:25 am #10964Tim Wegner
MemberOh yeah Im planning to make broth or eat/use the bark trimmings some way some how.
March 9, 2017 at 2:48 am #10966Ron Pratt
MemberI’ll be blunt…white mold even just on the exterior of the bag surprises me. While you imply your refrig and that “drawer” was operational during those 9 days away I have to wonder what caused the mold to grow. Any way to see if your electricity had been off for a while? Flashing clocks, neighbors to talk with etc?
About that “average” you mention it reminded me what my high school math teacher used to say…something like the lake depth only averaged 3 feet, but the 6 foot man must have waded into the part 12 foot deep and drowned!
Now don’t panic…go ahead and wipe the exterior clean as you suggested. Then when you remove the meat from the bag, I would also skim/trim it and then steak out your meat and smell it. Your nose will tell you if there is a problem. That meat interior should smell earthy/nutty but never rancid! Let me know.
RonMarch 9, 2017 at 2:52 am #10967Tim Wegner
MemberPing me at Tim@blade-tech .com
March 9, 2017 at 2:54 am #10968Tim Wegner
MemberDang fridge is a $10,500 POS
GE MONOGRAM, worst We ever had. No power issues to report while I was gone…March 9, 2017 at 2:56 am #10969Ron Pratt
MemberI just tried to and my server said that is not a valid address. Want to try again? LOL
March 9, 2017 at 3:02 am #10970Ron Pratt
MemberI understand your frustration…just a few years back we had a fire in our kitchen. Thankfully it was confined to where it started and THANKFULLY I was still in the kitchen shortly before heading to bed for the night! WHERE? In the freezer compartment of our GE refrig/freezer side by side. LLLLOOONNNGGG story, but after GE blew $1K in service calls a supervisor finally got involved and sent us a brand new one!
March 9, 2017 at 3:07 am #10971March 9, 2017 at 3:11 am #10972Tim Wegner
MemberHad a space between tech.com
Oops!March 9, 2017 at 3:52 am #10973Ron Pratt
MemberLooks like this one went thru. My subject line was just Hello in case you find a lot of spam there.
BTW – this site does have occasional “bots” filter thru here like they do any web site. If I were you I would go back and edit/delete your posts with your readable email addresses. If you don’t want to do it yourself I will gladly do it for you. Just let me know!
Ron -
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