The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Blood Sucker › Re:Blood Sucker
July 4, 2011 at 2:49 pm
#4826
Member
sorry you had the problem, but knowing that a vacuum is made to suck air and liquids then excessive liquid should have been a tip off. You need the surface of the meat to be damp in order to start the bonding process, but not dripping, running moisture. As for contamination IMHO you were correct to clean it so it would function properly, but from a sanitary standpoint I don’t see it as a problem – after all it is sucking air in to the machine and not blowing air from it to contaminate the bag content.
Ron