December 30, 2019 at 3:54 pm #3671
I transferred a 19 lb rib roast into the ribeye/strip bags from the cryo pack with no issue. By day 2 i had great adhesion to the fat cap and top edge, but none on the sides or bones.
I noticed that i had a good amount of air in the corners and bone side, so i thought bad seal and attempted to reseal. I didn’t have enough material to effectively reseal due to the rib size… long story short, I transferred to a new bag last night and it’s the same story as the first bag except now i currently dont have good adhesion to the fat cap like i did on the first bag.
Did I screw up? Is my seal still bad? Or is this all ok?December 30, 2019 at 4:04 pm #12809
Too late now, but I would have left it in the initial bag and just dealt with the air issue. Since it is a bone in sub-primal did you take steps to cover the exposed bone ends? If not then I imagine you have cut holes in the bag. At this point you need to locate the holes by a careful inspection and place a piece of good sealing tape on those holes. Then works the air to the ends, make a small slit in the bag, insert a straw or tubing and suck out the offending air. Then quickly seal the slits with tape.
RonDecember 30, 2019 at 4:26 pm #12810
I’m not seeing any holes and since the bone edges weren’t pronounced, I didn’t cover those areas with paper towel. Will improving the seal and vacuum in the bag put me back on track? I’m tempted to go to a 3rd bag and transfer rather then taping potential holes.December 30, 2019 at 5:01 pm #12811
Definitely holes caused by the rib. Noobie title earned. So, I transferred to a 3rd bag, but also lined the bone area well. I have a great sustained seal now.
Do you think I’m safe to proceed on past day 3? Mostly worried about losing that first good contact and adhesion, but now that the seal is firm, i’m assuming it will adhere post day 3 effectively. Less worries about any contamination as I’ve taken great precautions. Please let me know any expert opinion. I could always steak it out if experienced folks think i’m not back on track.December 30, 2019 at 5:04 pm #12812
No need to waste a 3rd bag IMO. Even though the bones may not seem pronounced they are still sharp and it only takes a pinhole to lose the vacuum. Plus any handling of the bag increases the likelihood of puncture. The meat has already lost the adhesive moisture and transferring it a 3rd time makes little adhesion even more of an issue. Why not place a piece of tape on the bag over the bone area as cheap insurance against pin holes? If you have 80% adhesion you will be fine – a perfect vacuum is not necessary! Air in particular on the bone side and ends is no big issue.
RonDecember 30, 2019 at 5:07 pm #12813
Looks like I posted too late. Now just leave the meat alone. 3 days is no problem even if the meat had set “nekked” in your refrigerator those 3 days. Now relax!
RonDecember 30, 2019 at 7:04 pm #12814
Aye. Time to set it and forget it. I feel much more comfortable with the vac and seal. Definitely not happy with the initial moisture/adhesion loss (looked like it formed a nice bond on fat cap =( ), but looks like i’m back on track.
I appreciate the advice Ron! Last question, do you think this is day zero or should I continue with the original 45 day target date?December 30, 2019 at 7:58 pm #12815
You’re at day 3 now.
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