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?
“skin tight” contact is preferred, but not necessarily mandatory. I’m a little surprised to hear you say the bag is loose on the fat side. My experience is the fat side bonds better than the meat side. Was there much handling during the aging process? I just make it a practice to never touch it or even move it during the aging. As far as the meat spoiling there should be no concern as long as your refrig maintained a cold constant temperature. As for the gray color – that’s normal. Good luck, but I think you will be fine. Key is to let your nose guide you after the meat is out of the bag. Keep in mind the aged meat will have a rather nutty smell to it – if it were spoiled it would be rancid and you would gag!