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Thanks for the quick response. there is plenty of bag material on the end of the roast. I actually cut my ribeye roast in half to do a side by side comparison of a few different dry aging techniques.
No – I haven’t tried to pull the bag from the meat. I can just see that the meat is still red like a cryovac bag. I didn’t turn the bag inside out or anything like that, so it should be expelling moisture. It is actually expelling moisture because the inside of the refrigerator Im using does have condensation on in. I wipe it every couple of days. for the Sirloin roast that I dry aged, it did seal very well, but that was the one where I followed the directions and just move the roast from the cryovac bag directly into the dry bag. there was a lot of juice in the bag, but I figured I was following the directions so it should expel the moisture. the Ribeye that I sealed didn’t get as good of a seal, but was dryer to start with since I cut it in half. From what I had read and seen, I didn’t re-seal the bag because most of the roast was touching the bag, so I figured I would let it start that way. I even rigged up a small fan to try and move more air around and expel more moisture.
I was going to just try to re-seal them, but I figured that I would check into this forum to see if anyone had similar problems.