First time dry aging

[Lars Twilley]

I have been dry-aging this meat now for 28days. 7 Days ago, I changed the bag because the seal was broken. I am a bit concerned about the white color (which I am guessing is mold) that has suddenly appeared in the last week.

Here are the pictures: https://drive.google.com/file/d/1H_oQY-ootKDKeDc_w0vkBPNo-3W0k5B5/view?usp=sharing

I was planning on 45 days, but should I take it out now?

[Ron Pratt]

That bag sure is loose! But – tell me more about where you are trying to dry age it? A modern frost free refrigerator or something else?
Ron

[Lars Twilley]

I can try to put a new bag on it again, but it is quite challenging due to the size and the shape.

It is a modern walk in frost free refrigerator.
Lars

[Ron Pratt]

Don’t waste yet another bag – while yours is loose trying to rebag it will gain you nothing at this point. That mold is from spores that were already on the meat when you bought or introduced when you re-bagged it. Typically mold is on the surface as the meat itself is sterile unless it had been blade tenderized then all bets are off!
Ron

[Percy Edwards]

I’m a first time dry age bagger as well and I need help. I have tried everything to get my FoodSaver 4840 to seal my bag. I’ve reviewed the tricks and tips section on this site and tried a few things, but I can’t get my FS to vacuum seal. I then borrowed a FS 2000 and got the same results. I watched the basic bagging video on this site and followed step by step, and still can’t get either FS to seal my bag. I have a nice 4 bone rib eye roast that I want to dry age but need to get my FS to work first. Any suggestions is greatly appreciated. Thanks in advance.

[Ron Pratt]

Sorry to hear of your frustration sealing the bags

You don’t even need a sealer as a perfect vacuum is not necessary! In fact what you can do is place the moist meat into the bag and then using your hands press the bag against the meat while forcing out as much air and not leaving any air pockets. Then at the open end insert a drinking straw or a piece of tubing in and then grab the bag tightly around the straw or tubing and finish sucking out as much air as you can. When done quickly remove the straw or tubing and tightly close the end using a bread twisty.
Ron

[Percy Edwards]

Thank you for the timely response. I don’t have any bread twisty things, but would a zip tie work? If not I will go to walmart or somewhere to get a bread twist thing.

[Ron Pratt]

Zip tie is fine as long as it is small enough in diameter that it will seal the bag shut!
Ron

[Percy Edwards]

Ok, thank you so much. I will do just that. Now can you please tell me what I’m not doing correctly to get my FS to seal properly?

[Ron Pratt]

What I have found is the more sophisticated the model of FS the more difficult it is to seal a UMAi Dry bag! My favorite one I use is an old style “stupid” 2200 model which doesn’t try to think for me! The best advice I can give you is to turn off any automatic assistance that you can turn off or override and then using even an old used UMAi Dry bag practice sealing it several times until you get the hang of it!
Ron

[Percy Edwards]

OK, I’ll do that. Thanks a million.

[Percy Edwards]

GM. I’m looking to pass my FS on to my daughter and would like to know if the FM2100 would be a good one to get. Also how do I get extra VacMouse pads? I’ve had no luck locating where I can order those separately. Thanks

[Ron Pratt]

I have no knowledge about the FM2100 – so perhaps someone else will chime in here. As for buying extra VacMouse pads I suggest you contact UMAi – see the contact info to the left of this screen.
Ron

[Percy Edwards]

GE. I decided to end my dry aging for my 4 bone rib roast today. It has a funny smell to it, not rotten or spoiled, just strange. It looked really good when I cut it into steaks. The outside looked aged, dark and rugged looking. I vacuum sealed them individually for future grilling. My concern is the strange smell. What’s your opinion?

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