October 9, 2012 at 11:45 am #1463Ron LewinMember
So I’m new to this, just got my starter kit yesterday. I have a few questions.
The instructions seem to indicate that I should use only store-bought cryovac meat. Can I use fresh meat?
I live in eastern-europe where such meat is hard to find and very expensive, but there are lots of markets with people selling very fresh meat but under less than ideal sanitary conditions, with the meat displayed in the open air on counters. Can I use such meat for dry aging? Or is it very risky?
Also, I bought the “snorkel” sealer, which has a setting for changing the temperature of the sealing wire based on the thickness of the bag I am sealing. for the drybags which come in the sampler, which setting should I use?
RonOctober 9, 2012 at 3:33 pm #6309Ron PrattMember
Ron, Welcome aboard! I have alerted Thea to your meat question as she is the best one to advise you on your concerns. As for the Sinbo setting what works for me is number 4 for all bag sizes. Then I continue to hold the bar down tight until the unit has beeped 4 times as well. On top of that I always do a second seal for security sake – maybe that’s just me, but I feel better! RonOctober 9, 2012 at 9:45 pm #6310marco villavicencioMember
i purchased a piece of fresh meat from arrowhead beef pasture ribeye. the cow had been butchered just days before and it wasnt juicy and icky like the cryovac stuff. the aging bag adhered perfectly and its aging.
on a side note i wont be buying their beef anymore as its far to lean. not even close to a prime usda cut. if your anal about going grass fed then it might work for you but i put taste as my number one priority. i sliced two steaks off the primal before putting it in to age and it was ok …. not much going on there. and at 16.75 per pound bs 10.00 per pound usda costco prime ill stick with the costco stuff. so far its the best looking primal i have bought….October 10, 2012 at 2:51 am #6315TheaKeymaster
Hello, and welcome, Ron.
Glad the 220V Starter Kit made it to you safe and sound.
Make use of the practice bags that came in your Starter Kit (and are the same as the Extra-Small size in the Sampler her purchased as well) to get familiar with the sealer and what settings and “touch” you need to develop for a successful seal. You are looking for enough heat, pressure and time to meld the top and bottom layers of the relatively thin UMAi DrybagSteak material, but not to melt through. Tiny pinhole dots in the seal are the indication of melt through you may not realize has caused a leak until the bag is released from the meat surface the day AFTER you seal it up.
a) A good moist surface to the meat is your best friend.
b) A complete vacuum is essential for successful results.
c) You can press the sealed end against the inner wall of the fridge for the first couple of days to insure no air enters until the bond is formed.
As to your question of locally sourced fresh meat… well… tell us how it goes!October 14, 2012 at 7:30 pm #6327Ron LewinMember
since I didnt get a definite answer on this, I decided to by an imported “supermarket ready” chill-packed subprimal. (US Black Angus Choice Striploin). I decided there are enough risks with my first one that there is no reason to introduce additional unkowns. When I master working with this meat, then I’ll try some fresh meat from the market and I’ll be able to compare.
RonOctober 14, 2012 at 8:50 pm #6328marco villavicencioMember
i did tell you above that i was able to achieve a perfect bagging with a piece of fresh ribeye primal. just as good a bond as with the cryobag stuff…. fyiOctober 14, 2012 at 11:25 pm #6330Ron PrattMemberquote lewinr” post=3056:
It’s kinda hard for me to sit here across the pond and know what you see – sanitation-wise – to try to answer. Perhaps after you have lived there a while you can buy some freshly butchered meat that hasn’t hung in the open air street markets for days.
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