The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Previously Wet Aged, is there a concern? › Re:Previously Wet Aged, is there a concern?
I have wet aged a ribeye prime for two weeks and then dry bagged. The thing that I noticed is that the blood was not as thick and thought that it may not bond to the bag as well. It bonded just fine and the only trouble was that since the blood had thinned it wanted to get sucked out of the bag faster. I had to stop my vacume and drain some more juice out and repeat the process.
It came out great in the end but since then I find it easier to bag ASAP.