The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Experiment #3: duck breast “prosciutto” › Re:Experiment #3: duck breast
March 9, 2012 at 10:28 am #5761
Clam Digger wrote:
anytime you expose the product there is potential for contamination and that includes pre cooking with what ever…
That is absolutely true! At the moment of unpacking you risk ‘contaminating’ a product with bacteria or whatsoever is flying around the air. It is the same with unpacking meat as well as unpacking a fruit juice or wine cases. You can never know.
I often use those ‘dinner party’ bags to keep meat and so on as long as possible as fresh as possible! They are absolutely great.