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Scott MarkAndy wrote:
.. I’d expect the spoilage to have a good chance to build up the smells that we humans can detect. In this case it wasn’t gasses. The bag didn’t swell like a balloon…
Given the semi-permable nature of these bags- allowing air and moisture to escape- I don’t think you would ever see a build up/ballooning of gasses in the bag, no?[/quote]
Andy, I don’t think I can give you any kind of authoritative answer. I’d guess that with a semi-permeable membrane an observable partial-pressure would have to occur, and there would be a certain visible partial pressure remaining inside the bag. I didn’t have that, and the meat happened to go bad in this one instance.
Based on the site where the spoilage was most noticeable (a cut in the fat/sinew between two major muscles), I don’t blame the drybag or my technique. It’s possible that the particular site in the sub-primal was “spoiling for a fight” and the act of dry-bagging it (rather than cooking it directly) gave it the time it needed to make allies.