This is my 2nd time dryaging a ribeye . The first time was a success . This time , 7 days with the fat cap up . I flipped it this morning , and now has air in the bag . Is this normal ? Can I tie it up to keep the bag touching the meat ? It has not yet stuck to the meat .
You could try to locate the puncture, tape it and then try to real the bag, BUT what concerns me is the amount of air inside the bag. It should NOT be puffed up as that could mean the meat is off-gassing. But if it is just a little air, try to squeeze as much air out as possible and tape the hole. Continue to watch it for possible off-gassing. Ron
Thanks Ron . I ended up tieing the bag like I was tieing a roast . It did appear to have quite a bit of air in the bag . Could not find a hole . I have another bag . Should I unpack it and try again ? How can I tell if it is going bad ?
Well…your nose will tell you about the meat after you get it out of the present bag. Spoiled meat will definitely be sour smelling. At only 7 days it is unlikely that it has gone bad unless it was bad to start with or your refrigerator wasn’t in proper working order. It wasn’t one of those small “dorm” or beer refrigerators is it? Those cool, but don’t circulate the air thus drawing off the moisture in the process. Back to the meat smell…dry aged beef will have a nutty or earthy smell – NOT a sour smell! If I were you – then yes I would change the bag. Ron
Thanks Ron . No it is in a household refrigerator. There must be a hole in the bag somewhere , as I tied it up the air in the bag disappeared. There was no sour smell . I will try another bag . Is this ok since the meat is not wet like when it came out of the cryovac ?
If no hole then your seal was probably the problem. When you re-bag if it was me, I’d take a bottle of water – not water from the tap – and simply pour it over the meat thus wetting it. Let it drain off and then into the bag. Ron
Good!!! From what all you had said I was sure it would be. Happy Dry Aging from here on! Ron
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