The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Blood seeping through bottom of bag. › Blood seeping through bottom of bag.
At this point, the only way that blood would seep out of the bag is if the bag had been punctured or torn. Is that possible?
You can let the blood in the bag dry and re-seal the bond between UMAi Dry® and meat surface. It isn’t a vacuum bag, so the whole makes no difference to the aging. Best to flip it over.
It seems very hard to understand how, after two weeks of aging in a modern frost free kitchen fridge running in a room temperature environment there could possibly still be enough blood in the bag to run out the way you describe.
Are you using a fridge that is located in an area under 68F? If so, that meat isn’t drying because the refrigerator compressor isn’t cycling. The meat and the moisture is just sitting there in the fridge.