Re:New to aging meat

[Ron Pratt]

Paul, While we have had a few posters here using chamber sealers they don’t come around too often – other than toasty so maybe he will see your question and chime in here. As for cut it in half – just as long as you use standard sanitary procedures like a clean knife and surface you’ll be fine – BTW I always handle my meat with food safe disposable gloves – they are only like a penny a piece. Ron