The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Sealing › Sealing Tips & Tricks › Use of a Check Valve for sealing › Re:Use of a Check Valve for sealing
Ok, so I am 7 days now on my first New York Strip. The bag is very tightly bonded to the meat and the surface is pretty hard and dark. It is really the only thing in the outside refrig other than a few cans of soda. Temp ranges from 35 to 38 F and humidity has been around 50% the last few days. If I sniff closely, I can smell it. Not sure what it should smell like at this point. I had a lot of goo one it when it sealed and that is clearly all gone or dried at this point. It seems to me the smell is somewhat like old meat but not sure.
Is there a change in smell with time? This is the first I really noticed it. The frig has been closed at this temp for days. I am planning on about 21 days for the first trial but open to recommendations and suggestions.