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March 14, 2015 at 12:45 am
#9026
Ron PrattMember
quote pacman” post=6558:
I too am brand new at this. I have a strip loin bagged up for a week now and was concerned about the small amount of air that was in the bag. But it’s sticking to the meat well and darkening nicely. Just a little apprehensive starting out I guess.
Paul
Paul
Paul, Welcome aboard! A small amount of air is no problem! As you said the UMAi Dry® bag is sticking to the meat well. I understand your newbie gitters but you will be fine! What I do recommend though is not handling the bagged meat for risk of puncturing the bag or disturbing the bond the bag has with the meat!
Ron