So after my first timedry aging a tenderloin and it working out perfectly I decided to move onto doing the whole rib for 45 days.
In my excitement, I overlooked the step of protecting the bag from the bone. I’m on day 7, it seems to be drying out and changing colour properly, I got a fairly good bond on one side, the top, bottom and maybe a 50% on the other side closer to the seal.
My question is how worried should I be that a small hole could puncture?/ would a unknown puncture ruin the meat?
If so which of my options is best.
Leave it alone and don’t touch it for any reason.
Rebag or double bag with another umai just in case.
I’m kinda leaning towards leaving it be as I don’t want to cause a puncture if there is none, as well as I don’t want to ruin the bond its created over the week. Having said that I don’t wanna waste $300 worth of meat.
Without a picture I can’t vote either way, but if it was mine I would put a small piece of good shipping tape over the hole and not worry about it. Let her rip – tater chip!!!
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