1 week in and may have problems :(

This topic has 7 replies, 2 voices, and was last updated 7 years ago by Ron Pratt.

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January 18, 2019 at 1:40 pm #3329

Sean Petersel
Member

Hello All!

Umai Rookie here and need some help!! Just started my first Umai Briskett but I am not sure I am doing this correctly. I had some issues with the initial seal but eventually got it sealed properly, but after a week i noticed that there seems to be some extra air in the bag. I also am not sure what the meat should look like after a week in the bag, but to my untrained eye it doesnt look great. Can somebody advise as to what I should do? I also see a small amount of white spec that appear to possibly be mold, is that bad?

Should I take out and check meat (spoiled)
Should I rebag?
What should the meat look like after a week?

January 18, 2019 at 4:36 pm #12005

Ron Pratt
Member

Please relax – you are not having issues! Those white spots are merely congealed fat. Air in a bag is not unusual and as long as you have 75 to 80% contact you are fine. At just one week into the drying process you will start to see some darkening, but not much. Please remember that the UMAi Dry® bag is a unique breathing material and does not have the sam characteristics that a Food Saver bag has.

Ron

January 18, 2019 at 4:44 pm #12006

Ron Pratt
Member

I should have asked if the meat is a bone-in like a ribeye? Also placement is important… did you start the dry process with the fat cap up or meat side down? Either way it is best to flip 7 to 10 days after the start so that will ensure gravity provides the best contact between UMAi Dry® and meat of the majority critical surface.

Ron

January 18, 2019 at 4:47 pm #12007

Sean Petersel
Member

thank you so much ron!I have seen some darkening which is why I was a bit concerned. It is boneless & started fat side up but flipped it over.

February 5, 2019 at 3:05 pm #12055

Sean Petersel
Member

just out of curiosity, I am about 3-4 weeks in to the dry aging process on a full brisket. I did not trim the fat off the top of the brisket, and the fat cap isnt really breaking down in the process, is this normal?

The bottom of the brisket looks like it is aging pretty well, but not so sure about the top at the current moment.

thank you for your help!

February 5, 2019 at 4:41 pm #12057

Ron Pratt
Member

That fat cap is still fine. By the time you are through aging it will merely have turned just a bit brown.
Ron

February 26, 2019 at 2:47 pm #12129

Sean Petersel
Member

Hello All, Checking back in again as this weekend I will finally unwrap my Briskett from the bag & I am super excited!

I am hoping that at some point I did not get a hole in the bag and ruin my process. can you please explain how I will be able to tell if the meat is good to eat and has no spoiled?

February 26, 2019 at 6:45 pm #12131

Ron Pratt
Member

Initially out of the bag the meat will have an earthy nutty smell. If the meat was spoiled then you would have been gagging from the smell before now! Relax and enjoy your dry aging effort!
Ron
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1 week in and may have problems :(

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