The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Sealing › Sealing Questions › Seal Completely Lost Day 2- Safety? › Seal Completely Lost Day 2- Safety?
Rodney LemanThanks for the reply. I will take pics.
One other thing. My refrigerator is in the garage, it is a nice home fridge not an old one that you said to avoid. However, i started this project 30 days ago and we had a spell of 15 days below freezing here in Iowa. In short, the darkening of both the well sealed strip and even the well sealed rib do not appear to be as dark as most of the 30 day pics I have seen. Wondering if the meat froze a bit to start and did not begin the drying process as soon as normal. Also, for the first week there was frost on the outside of the bags perhaps indicating that the fridge was having trouble dehumidifying itself during the cold snap. for the past two weeks there has been no condensation on the bags and the inside temp has been 33-38F
Not worried about safety if the meat was frozen for a bit just wonder if you concur that the aging process may have been halted for a bit up front and should I let it go longer as a result?