- This topic has 14 replies, 3 voices, and was last updated 10 years, 7 months ago by Anonymous.
February 12, 2011 at 11:54 pm #1212
I punctured one of my bags then took it off the ribeye….. Called ccustomer service and found out it would have been fine so now I’m going commando with it any body have any advice……..February 13, 2011 at 12:48 am #4482
yes you would have been OK and could have just put a piece of tape over the hole if it really bothered you. A question though how did it happen? I’m a firm believer in not messing with it or moving it once sealed and in the frig. You risk punctures and breaking the bond formed between the bag and the meat.February 13, 2011 at 1:49 am #4483
I was going to take a pic at 1 week and my fridge controller copper end got caught on itFebruary 13, 2011 at 1:52 am #4484February 13, 2011 at 1:53 am #4485February 13, 2011 at 2:00 am #4486
that’s a shame – from that picture you posted you were off to a nice start. I believe in recording the weight and taking a picture at the outset and then repeating both efforts at the end so as to see the contrast and calculate the % of water lost, but otherwise a week to week picture or time lapse just isn’t worth the risk in my book. Sorry… 🙁February 13, 2011 at 2:01 am #4487
What do you think about finishing it commandoFebruary 13, 2011 at 2:02 am #4488February 13, 2011 at 2:03 am #4489February 13, 2011 at 2:22 am #4490
Dansteak wrote:quote :
well – that’s an option and ordering a replacement bag is another. In the meantime keep it on the bottom shelf and if I were you I sure would not handle it anymore than you already have without using food safe plastic gloves,
OTOH if I was a fan of commando dry aging I wouldn’t be a fan of the Drybag alternative.February 13, 2011 at 2:30 am #4491
I have bags that should be here mon. But I called customer service and she said not to put it back in a bag cause with out the bond it could spoil cause with out the bond moisture will not escape correctly that’s what she said so I really don’t have a choiceFebruary 13, 2011 at 3:10 am #4492
Dansteak wrote:quote :
Then you either talked with Maureen or Thea so you got expert advice! If I were you – but it’s just my opinion – I would go ahead and cut up the primal into steaks and do whatever you had planned – freeze, eat now or whatever. Even at just a week or so the meat will be better than those artificially colored steaks you would have bought in the meat show case. Besides if you check your prices you saved at least $1 a pound or more by cutting them yourself. Good luck with whatever you decide.
RonFebruary 13, 2011 at 1:16 pm #4493AnonymousGuest
I’d have to agree with RRP….I would go ahead and cut up the subprimal now rather than chance it ruining. Call this a lesson learned. Its tough, but gets easier… I’ve wanted to take my Waygu stuff out and take picutres/weigh/oogle them, but I’ve resisted and haven’t moved any of them yet. Next weekend I take the first strip loin out (30 days) and I can’t wait!!!February 13, 2011 at 6:57 pm #4494
Well the people at drybag steak said it should be fine cause a shell has started from the first week ok aging in the bag. Plus I have a fridge dedicated to just to drying and with my temp controller and low humidity it should be good..I think…I hope….February 14, 2011 at 4:20 am #4501AnonymousGuest
You have two suggestions up above that suggest slicing up into steaks, and freezing. If you have a Foodsaver vacuum sealer, your in with flynn.
I second those suggestions as you already have a nicely started dry aged steak, and it will still be a viable cook for your meals…Taking a chance of further drying is taking a chance. Why do it… :S
Start yourself another loin in a week or so, and go for the gold.
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