The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Sealing › Sealing Questions › V4840 sealing issues even with mouse › V4840 sealing issues even with mouse
This is my first attempt at dry aging, I just recently bought the ribeye bags and bagged a 19 pound bone-in prime rib. I am a little concerned because after only one day it looks like more air is in the bag. I am worried because I really had to squeeze the meat into this bag. The meat at its widest point just barely fit in. I have just received some larger brisket bags and am wondering if I need to re-bag it? If so, is there anything special that needs to be done? I read that there should be some moisture for a proper bond and am worried it may be fairly dry in there as it has been in the fridge since Jan 5th.
There appears to be a great bond on the right side and completely on the bottom where the fat cap is, however I think this may be due to how tightly the meat is in the bag not because of a good seal. Please take a look and let me know what you think. Thanks!