Re:Newbie to the site!

[Anonymous]

Hi Newbie just a thought, I remember my first try and being very panicked about removing all air and a perfect seal. All went just great seal was good, no wrinkles in bag and I was happy, but the bag soon developed some wrinkles and on the round sirloin a definate air pocket on the corner. I posted a message with photos to the forum and RRP felt that all was well, and indeed it was. I now follow his advice to the letter and once it all looks good when first done, in the fridge it goes and it is not touched again until the day I am going to cut it up.

sometimes the air pockets develop in hours other times days but I have never had a piece of meat go bad yet.

here is the post with the photos so you will see what I mean.

http://www.drybagsteak.com/forum/18-general-dry-aging-questions/342-dry-blood-in-bag

Alternately if you get a good vacuum at the start and you want to be really sure that the seal stays twist the top like a packet of bread and put a tie on it as well. Hope this helps.