The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Going bad
- This topic has 14 replies, 3 voices, and was last updated 4 years, 1 month ago by
Ron Pratt.
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October 29, 2020 at 3:11 pm #3871
M N Grenside
MemberI am currently running at over 50% of the meat just going bad. I do not understand why. It is becoming very expensive! I take the meat. Insert in bags seal with vacuum sealer leaving the small corner for the pad. Then place in fridge. Have bagged 4 sets of fore ribs. Every time went off after ten days. Ribeye joints. Two out of five went off. Sirloin was fine. Brisket two out of two went off. Topside two out of six went off. Each time the bags in contact with well over 80% of joint. Fridge fully working.
Any ideas?
October 29, 2020 at 4:03 pm #13309Ron Pratt
MemberFirst of all let’s start with what you mean as going bad.
Secondly, you say “went off after ten day” – what do you mean – you lost the vacuum? A perfect seal is not needed!
Thirdly, when you say the fridge fully working then at what temperature? We recommend ONLY using a modern, frost free refrigerator located in a living area (i.e. not a garage or a basement) which is opened and closed on a daily basis. So is it?
RonOctober 29, 2020 at 6:26 pm #13310MemberHi.
The meant went off. As in started to go a different grey colour. It smelled bad. I cook a huge amount so I know when meat is turning!
I am aware that seal needs only be 70%. It was covered by 80%
The fridge in second kitchen. It’s a new fridge. Not opened a lot. The meat was basically going off not wind drying.
Can’t understand it.
October 29, 2020 at 8:11 pm #13311MemberLet’s get back to my original questions…what temperature is that refrigerator maintaining? It should be between 34º and 38º. When you say it is turning grey I’m suspect that is PART of the problem.
Also you say it is a new refrigerator, but is it a full refrigerator that is frost free and not a little dormitory size nor a wine refrigerator. The term “new” doesn’t mean much if the thing isn’t wicking off the moisture as the meat dries.
Another thing I am no questioning is if some of the meat has been good, but not others then what is your source of meat? Are you buying it from a “butcher’s meat display case” and not still sealed in cryovac?
In your initial post you use the term “Have bagged 4 sets of fore ribs” – does that mean you purchased a full sub-primal and cut it yourself into 4 bone sections? If so then that meant a good chance that you – unknowingly – contaminated the meat adding bacteria before bagging them!
And I have to ask if you left the bone in did you take precautions to protect the bag from the bone edges which can easily puncture the bag.
RonOctober 29, 2020 at 9:12 pm #13313MemberHi. Yes fridge set at 35. It is a brand new full size fridge. I get my meat from a top quality butcher. Here in Malta for beef alone I can buy Italian Fiorantina, French Charolais, Scottish Aberdeen Angus, Irish Grass Fed, Polish, Argentinian, USDA, Japanese Wagyu, Australian.
I buy for Eventual sous vide cooking so always in cryovac The ribs came sealed six ribs per pack. I never cut the meat before I reseal out of cryovac into your bags. Bones are not exposed like in say a tomahawk
October 29, 2020 at 9:23 pm #13314MemberIn the fridge does it have to rest on a grill type shelf or on a flat bottom
October 29, 2020 at 10:03 pm #13315MemberAlways on a grill so that air can circulate clear around and never on a flat solid surface.
I know you might think I am being a smart aleck when I keep asking the same question, but since you are in Malta I am not familiar with your brands of refrigerators. So I’m asking again…is it a “frost free” unit? Brand new is one thing but if you have humidity issues there and that new refrigerator does not extract the moisture from inside then yes you are risking spoilage and rotting of that meat as it dry ages even at a constant 35º.
RonOctober 29, 2020 at 11:01 pm #13316MemberIts a Smeg.
October 29, 2020 at 11:48 pm #13317MemberThough I am just a country boy and had never heard of Smeg brand then after checking the price I see it is one very expensive one! Congrats on buying such a NICE brand!
OTOH in researching that brand I also see that not every model that Smeg makes and sells is frost free – VERY expensive or not! My advice is to dig out your operating manual/sales contract or whatever you have to see since I’m still wondering if YOURS is frost free or not! It may chill, freezer and do all sorts of wonders, but if it isn’t frost free then it will NOT draw off the moisture being given off by dry aged meat and therefore your expensive meat can just lay there and rot in the trapped moisture.
RonOctober 30, 2020 at 9:23 am #13318MemberThanks. Luckily we have three fridges in the house. We know one is frost free!
That must be it! Will let you know
November 2, 2020 at 3:32 pm #13323Michel Khalaf
MemberHi there,
First time dry aging steaks over here.
Got a 13lbs NY strip and transferred it from the cryovac to the bag 5 days ago.
Bag adhered super well.
Yesterday night( 4 days into the project), a slight cheesy smell(parmesan like smell) came out from it so i dug a little deeper and since it was placed in my garage fridge(regular) i transfered it to my fridge upstairs(34-37 degrees).
The fat side is changing colour and is super solid.
I am wondering if i just ruined this piece of meat or it is salvageable?
Thank youNovember 2, 2020 at 3:37 pm #13324MemberHaving gotten out of that WRONG refrigerator after just 4 days then you should be fine assuming that new refrigerator is a modern, frost free unit!
RonNovember 2, 2020 at 3:38 pm #13325MemberHello Ron
First time dry aging steaks over here.
Got a 13lbs NY strip and transferred it from the cryovac to the bag 5 days ago.
Bag adhered super well.
Yesterday night( 4 days into the project), a slight cheesy smell(parmesan like smell) came out from it so i dug a little deeper and since it was placed in my garage fridge(regular) i transfered it to my fridge upstairs(34-37 degrees).
The fat side is changing colour and is super solid.
I am wondering if i just ruined this piece of meat or it is salvageable?
Thank you very muchNovember 2, 2020 at 3:44 pm #13326MemberThank you very much, much reassuring here!
was worried that only 4 days in a cheesy smell came out as i have 40 more days to go.Is it normal too to have that smell for the whole process?
And would this go away?Thank you again
November 2, 2020 at 4:14 pm #13327MemberNot unusual – plus the smell is different to different people. Some refer to it as a cheesy smell like you, others a earthy smell and others a nutty smell. BTW if the meat goes bad that is rancid and horrible – big difference!
Ron -
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