The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › First timer, but with experience › First timer, but with experience
Understand, I also make cheese. Which is similar in that, unwanted bacteria’s are a constant concern. It is these bacteria that grow mold.
That’s why you hear about the shrink wrap removal. It actually the bacteria on the outside of the wrap that is the concern. inadvertently transferring said bacteria from wrap to meat during UAMI bagging.
In your case, you wont have that problem with fresh game or beef.
It will lie mostly on your own sanitary and handling conditions.
I’d have to research. But I’m sure there is a slurry of some sort, possibly a vinegar solution or a salt brine that can be used on wild game or fresh beef prior to sealing to help aid in preserving.
Now I’m curious. Humm!