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?
CharlieDrain the juice but you want to leave the thick blood. But since you have a wet aged product there may not be thick blood. In my case there was only thin blood so I let it drip dry for about 30 seconds and then vacuumed and sealed. Do not pat dry and do not touch the meat. Wear disposable gloves, fold the dry bag back a few inches to protect from getting blood on seal surface.
Don’t cut in half. Fill the bag. If you have to you may need to cut off a steak from your primal before bagging.
I am going to start buying the larger bags because I want more bag for bigger cuts.
Steam your lobster not boil…
Keep your fridge full as much as you can and add two small battery operated fans that run on d size batteries and then check your swings. Should be much better. If not frost free get a new fridge.
Charlie B)