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Scott MarkAndy wrote:
I’ve never had a “perfect” bond between my dry bag and subprimal but so far after doing at least a dozen or so roasts (just finshed a 42 day rib eye) , I’ve never had a problem with the meat spoiling.
from looking at the pictures, I think you’re in good shape and I wouldn’t worry about the corner. It looks like the meat is drying fine. B)
The most perfect bonds that I’ve had have been for Top Sirloin, because they fit into my chamber sealer and I do get a _perfect_ bond.
HOWEVER – one of those perfect bonds was a raging success, and the other had some kind of spoilage problem and I had to toss the whole thing. Meaning that a perfect bond isn’t necessarily going to solve all the problems.