Should I Rebag

This topic has 12 replies, 4 voices, and was last updated 6 years, 9 months ago by Ron Pratt.

Viewing 13 posts - 1 through 13 (of 13 total)

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March 7, 2018 at 12:09 am #3042

ryan
Member

Help! Struggled getting this to seal and feel like when I finally got a seal I didn’t get enough air out of the bag. This was taken out of a cryovac Sunday night so it has been in the fridge this way for about 48 hours.

I’m tempted to try and rebag as I don’t want to ruin a good piece of meat even though I’m not sure I’ll be able to get the bag sealed again let alone getting more air out. Thoughts?

March 7, 2018 at 12:20 am #11487

Ron Pratt
Member

I would not! You don’t need a perfect vacuum, but you do have excess air in there. If I were you I would look at both ends of the bag to see if you can find a corner with a slack section whereby you can poke a small hole in it and insert a drinking straw or a small piece of tubing. Then starting from the opposite end start pressing the bag to force out as much air as you can. Then using lung power suck out as much remaining air as you can and then slap a piece of strong tape over that hole after you have removed the straw or tubing. Normally Scotch tape is not adhesive enough so even duct tape is better. From then on be careful whenever you handle the meat, though if it were mine then once I returned it to the refrigerator I would not handle it again! Ron

March 7, 2018 at 12:27 am #11488

ryan
Member

Thanks for the quick response! Tried this and the air filled right back up. Realized the seal did not keep 🙁 Going to rebag and hopefully I can get it to seal this time.

March 7, 2018 at 1:47 am #11490

Ron Pratt
Member

Suit yourself, but honestly I wouldn’t! But if you already have then take a portion of my advice and not waste yet a 3rd bag, but instead once you feel you sealed this second bag then fold it over and cover it with a good brand of sealing tape or even duct tape. Ron

March 17, 2018 at 3:51 pm #11508

Tim Simmons
Member

Dont wanna hijack his post. But i also do not wanna make another post because im sure this question is asked quite often. But im kinda having the same issue. Not sure if i should try to rebag or reseal or not worry about it. The places with the black circles are where its not in contact with the meat at all. The rest of it seems to be in contact ok i believe. But better to ask the pros instead of me ruining a piece of meat. Thanks for any help

March 17, 2018 at 4:52 pm #11510

Ron Pratt
Member

You are fine! Certain sub-primals such as boneless ribeyes have prominent peaks and valleys due to how the bones were cut off. Those valleys will have a different color than a totally smooth cut. Please…there is no reason for you to worry!
Ron

March 17, 2018 at 5:11 pm #11511

Tim Simmons
Member

Thanks for the quick reply. Only 25 more days to go haha

March 21, 2018 at 1:32 am #11514

Jimmy Hart’s
Member

I feel like the one side has become all mold still isnt ready for 1 month. i am a bit concerned.

March 21, 2018 at 1:43 am #11515

Ron Pratt
Member

I wish I could see the photo links you tried to post. Really the only 3 ways that mold has developed in that short of time was 1) your refrigerator is not working properly and drawing off the moisture which is all that dry aging is about or 2) the meat was improperly handled before going in the UMAi Bag or 3) the meat wasn’t good when you you bought it.

You want to try posting your pictures again?
Ron

March 21, 2018 at 1:47 am #11516

Jimmy Hart’s
Member

can you just paste them in the browser?
if not i will try harder

March 21, 2018 at 1:50 am #11517

Jimmy Hart’s
Member

March 21, 2018 at 2:00 am #11518

Jimmy Hart’s
Member

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i hope one of these work

March 21, 2018 at 2:32 am #11521

Ron Pratt
Member

Thanks. I haven’t a clue why you think you have a problem with your meat! If you ever saw the insides of a commercial dry aging room you might “puke”!!! Trust me – you have nothing to worry about in these pictures! On top of that even IF there was exterior mold then even a skimming removal of the exterior and your concerns are history!
Ron
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