first dry age

[James Campbell]

Bag has lost contact with small sirloin strip…and isnt adhhered to the strip at all…????

[Ron Pratt]

How long ago did you bag it? Can you post a picture? Is it puffy? Handling it can break the bond. Do you see any evidence of a hole or tear? Ron

[James Campbell]

Thank you Ron…No tears or holes that I can see. Though I have handled it. Ive got a couple pix…just not sure how to upload them here

Jim

[Ron Pratt]

Jim – a mere pin-prick is sufficient to lose a vacuum, but then with a UMAi Bag a perfect vacuum isn’t a that critical and air pockets may occur and are still OK. That’s why I was asking if the bag was puffy or better yet if you could post pictures.

As for posting:
This forum server does not host picture files. Therefore the best way to post pictures onto this forum is to use http://www.photobucket.com and copy the link for the image to the text field of the forum post.
The image link starts with (IMG) http:…..etc

Again – how long has it been bagged? Ron

[James Campbell]

Thx again Ron…it will be 2 weeks tomorrow…and it is puffy. working on getting pix

Jim

[James Campbell]

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[Ron Pratt]

Jim, As puffed up as that bag is I’d say that must not have happened over night – or did it? Did you seem to have a good seal from the get go? If I were you seeing how much excess bag you have left I would do one of two things. 1) cut off the whole end on the bag and try resealing it again. or 2) if you think there is no visible hole just nip off a small corner of the loosest end, squeeze out the air and then insert a drinking straw, or a piece of tubing and suck the remaining air out as best you can, then quickly grasp and twist and close it tightly with a bread twisty. Ron

[James Campbell]

Hi Ron…the bag didn’t have a complete bond to the strip at the very beginning ….but seemed to be bonding ok to the small strip over the 1st week…i flipped it and put the fat cap side down…and the bond came loose yesterday….I will attempt to reseal the bag and see how it goes….

thx again for tips!!!!

Jim

[Bill]

Next year when dry cure the meat for the second time, I’m going to bind it tight with thin wood dowels and rubber bands. My Capicola came out great because it was hanging in butcher netting. Just hanging in casing does not apply pressure to the drying/shrinking chub. I’m also going to learn how to tie my own netting. I watched a youtube video and it is sorcery, but can be learned.

[Ron Pratt]

Jim, your reply explained the problem from start to finish! I personally am in favor of taking the time to assess a good seal and then placing the meat on a rack and never touching it again until it is through the aging period I wanted. Ron

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