The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Sealing › Sealing Questions › Resealing after a couple weeks? › Re:Resealing after a couple weeks?
AnonymousDon’t have any pic on hand but I’ll try to get a couple. The bone side is fine. Where I’ve lost contact is on the “bookends” and about 20% of the fat side. The part that has lost contact with the bag is grayer but still looks good. I want to age it for one month but part of me wants to take it out earlier to prevent spoilage. Has anyone had beef that spoiled and needed to be discarded or trimmed extensively? I was also wondering, how essential is a meat to bag bond? If the purpose of the bag is to let out moisture and keep out contaminants, does there need to be a tight seal with meat to bag contact?