The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Dry aged questions, browning and white specks › Dry aged questions, browning and white specks
So, I updated the pictures in the opening post, it was not frozen in the umai dry. The process I took was 45 days dry aging, then slicing into individual steaks. I vacuum sealed it in the foodsaver bags and threw it into the freezer. After two weeks have elapsed, the steaks are completely brown. I am not sure if freezer burn happens for vacuum seal, but lets just say that might be the case. What should I do for future to prevent this? oxidation of meat causing it to brown typically is reduced significantly in a vacuum seal, so not sure why mines completely browned. I don’t know if there are specifications to freezing which I was not aware of?