The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Pat dry question › Pat dry question
Ron PrattWelcome aboard, Appleton! You raise a good question and permit me to explain my preference and rationale. First of all unlike what some people think that red liquid in the cryovac bag is NOT blood. I will slit the end of the bag open after I have cleaned that end of the bag with rubbing alcohol just to kill any bacteria which may have been on previous handler’s hands and mine included. I let the excess juice drain for say 4 to 5 minutes and then slip the meat into the UMAi-Dry Bag. I never rinse or wipe the meat for fear of introducing foreign bacteria. The meat has been safe and sound before so keep it that way is my motto! BTW the moisture will aid the bonding process as your meat starts to dry age. Good luck and ask questions anytime! Ron