The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › First time need advise
August 13, 2016 at 3:46 pm #2716
I need some advise. Im new to this and attempted to vacuum seal last week. After a very frustrating attempt I thought I had it but 2 days into it the bag looked like it wasnt bonding so I cut the bag and started over ( I was wrong the bad did bond with the fat cap). The second attempt at vacuum sealing looked better as I was able to get the sealer ( Rival sealer) to seal and not burn through the bag.
What Im seeing now looks like Im not getting bonding on the fat cap or the other side. The ends of the meal look to be bonded but thats all. The bag did vacuum down the second time but I can see that its not bonding.
I can see there is NO moisture in the bag so my thoughts are it wont bond. Will this still age properly without the bond or should I cut the bag trim and cut into steaks and start with a new subprimalAugust 13, 2016 at 4:50 pm #10514RaphaelMember
I’m having the same issue with my rival sealer not sucking the air out of the bag as well as it should.August 13, 2016 at 4:59 pm #10515
I didnt have an issue with the vacuum I had problems with the sealer burning the bags. I dont have a adjustable setting so I had to stop the sealer after 4 seconds so it wouldnt burn the bag and mouse.
My big concern now is there is very little bond with the bag and meat. The meat is getting a dark color to it and looks dryAugust 13, 2016 at 5:13 pm #10516Ron PrattMember
Too late now but I’m sure your first attempt would have been fine left alone. You do not need a “perfect” vacuum with a UMAi Dry bag. Air pockets can occur and are nothing to worry about. In time as the meat releases it’s moisture that causes the bag and meat to bond and especially if you don’t handle the meat. I am a firm advocate of bagging my meat, vacuuming, placing it on the rack and not touching it again until the end of the drying period. Since your RIVAL doesn’t seem to work well with a UMAi Dry bag you might just want to use the tubing method in the future and squeeze and suck the air out with the end of the bag gathered tightly around the tubing and then close off with a bread twisty. RonAugust 13, 2016 at 5:27 pm #10517August 13, 2016 at 5:29 pm #10518August 13, 2016 at 5:30 pm #10519Ron PrattMember
That’s fine! Now please get it off your stove and back into the refrig and quit handling it! RonAugust 13, 2016 at 5:33 pm #10520
The pictures are after 1 week and the second bagging. The ends are bonded but I can move the bag on the fat cap and meat side. There is some bonding as the meat isnt loose in the bag. Best guess is about 20% bondAugust 13, 2016 at 5:35 pm #10521
LOL Okay I wont touch it for 3 weeksSeptember 8, 2016 at 5:03 pm #10578
After 30 days in the frig I pulled the strip out and cut into steaks. I did rebag the strip at the beginning and the second bag had some attachment to the meat. I didnt think to take pictures while cutting but I can say the strip did have a nice bark on it. Cutting thru it I did notice a smooth knife slice on most of the meat. I thought there was some drag on the knife in the thicker part of the meat.
There was a noticeable texture difference on the aged meat ( I only aged half the strip and cut and froze the other to compare).
The aged beef has a tenderlion texture when cooked.
Taste wise there wasnt a great difference between the two. The next strip I try will be for 45 days.
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