The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Sealing › Sealing Questions › Bond to the meat
- This topic has 14 replies, 3 voices, and was last updated 3 years ago by Ron Pratt.
April 29, 2020 at 12:43 am #3771
First Time for me. Can you tell if the bond between the bag and the meat is ok after 4 days. Im a little bit worried i could ruin a 160$ piece of meat.
Here is a pictureApril 29, 2020 at 12:51 am #13065
It does appear a bit loose, but, I wouldn’t get too upset at this point. If that bag continues to be that loose then I’ll be glad to tell you how to cut a tiny hole in a corner…suck out the air…and seal that hole back over!
RonApril 29, 2020 at 12:55 am #13066
basically i Wait till its time to turn the meat at day 7 and if it still the same I cut a little hole on the corner , suck as much air as possible with a straw and put back any kind of tape on the hole ??
ThanksApril 29, 2020 at 1:03 am #13067
Yes, but I personally am not in the “turn the meat” over at day 7…as I don’t believe in handling the meat…but anyway…the only other exception I have with your comment is “any kind of tape” – as I prefer a good packaging tape such that 3M produces.
RonApril 29, 2020 at 1:14 am #13068
I tought i had to turn the meat as stated in the instruction i have received with the bags. As you said i was refering to a good clear tape here more then a special repair tape. So like said in the instruction was it a good idea to place on the rack fat up ?
ThanksApril 30, 2020 at 9:50 pm #13075
I have tried to get the air out of the bag as you said
I could not get as much air out as i wanted
Do you think this is acceptable ?
I am planning to let it dry for 35 to 45 days
Thanks for all you help
Here is the picture
https://pasteboard.co/J6gf6aG.jpgApril 30, 2020 at 9:57 pm #13076
At this point it looks like you are fine and as good as it can be. Thing is the bag has adhered to much of the meat and those air pockets are simply trapped now and impossible to move or extract. Happy aging!
RonApril 30, 2020 at 10:31 pm #13077
Still it seems i have a leak somewhere as it came back as it was 2 days ago. I just cant locate where the air is going in. Should i let it go like that ?
This is the last advice i ask for. I was told that its not a big problem as some poeple just let it rest in the fridge without a bag.May 9, 2020 at 9:21 pm #13089
After 2 weeks there seems to be more air in the bag but still it does not smell bad.
Here what it looks like
Can you tell me if normal or not
Thanks for your patience hahaha !!May 9, 2020 at 9:34 pm #13090
That amount of air isn’t a problem. If there was a problem like if the meat had spoiled it could have ballooned and stunk!
RonMay 9, 2020 at 9:44 pm #13091
great !!! Just cant wait to cut this piece open. Would you go with a 35 or 45 days ? As i know its a personal taste but just to know the difference
ByeMay 9, 2020 at 10:05 pm #13092
For your first attempt I think you ought to go with 35 days. The reason I say that is your meat appears to be a strip loin and therefore dries faster and more uniformly than say a boneless ribeye which benefits from a longer aging.
RonMay 13, 2020 at 12:23 pm #13093LizaMember
How is it going, author?
I’m interested in the result. I’ve bought a new sealer with bags for it and I have the same situation as you have.I’m not sure if my foodsaver is really good, maybe it’s not powerful enough, because there is still some air in the bag. I was a little worried either, but now I’m more confident. Anyway, please, share the final result.May 25, 2020 at 2:58 am #13107
Here is the results!!!!
Thanks Ron !!!May 25, 2020 at 2:32 pm #13108
Looks good from here! Enjoy!!!
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