The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Liquid accumulation in bag
- This topic has 11 replies, 2 voices, and was last updated 4 years, 7 months ago by
Ron Pratt.
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March 27, 2020 at 8:09 am #3744
Chris Bonnici
MemberHi, I had my first go at dry aging a piece of cube roll. I placed the beef in the UMAi bag following the instructions and now it’s at its 3rd day. I have noticed that there’s some liquid accumulating and was wondering if this is normal at this stage?
Have another question regarding the refrigerator, can the dry aging be carried out in a wine cooler at 5 deg C. Reason being that the fridge gets opened and closed more often than the wine cooler so I’m thinking the conditions would be more constant.Chris
March 27, 2020 at 2:09 pm #13010Ron Pratt
MemberChris,
Excuse my lack of understanding, but what is a cube roll? As for using a wine cooler – the answer is a flat out no! The reason is that wine cooler only chills, it does not have the circulation and moisture removal that a modern frost free refrigerator has. Without the moisture being removed from the air as the meat dry ages it instead will simply rot. You are much better off using that fridge that does get opened more often.
RonMarch 27, 2020 at 2:58 pm #13011MemberHi Ron, the cube roll is the same cut as the rib eye but missing the fat cap on the edge. It could be also called a scotch fillet I think. Terminology is different from country to country I guess. I’m from Malta.
I’m dry aging in the refrigerator, my concern is that the temp varies, humidity was 85% and I had some liquid collecting in the bag.
The reason I mentioned the wine cooler was that the humidity I could measure was around 65% with a constant 6degC temp. So I was thinking the conditions might be better.April 4, 2020 at 10:24 am #13016MemberA small update, after the fourth day liquids were still increasing so I opened the bag and drained it and re vacuum sealed it. I was noticing humidity levels were increasing so something had to be wrong. Then it hit me, the refrigerator is a built in type and not a frost free model! I took my chances and put the bag in the wine fridge…so far so good. Liquids are gone after 10days, the bag has adhered to the meat and till now there’s no smell coming out of the meat. Time will tell now!
ChrisApril 16, 2020 at 10:30 am #13036MemberIt’s been 22 days now and so far it’s looking fine, no mould or bad smells at all. Was wondering how much weight should be lost in the process, so far it’s lost 24%, is that right?
April 17, 2020 at 2:22 am #13037MemberLooking back at my records for aging ribeye sub-primals I have never hit that high of a water weight loss before 45 days. My guess is your meat was probably injected with “who knows what solution”.
Some stores/butcher shops love to sell injected meats since tap water is pretty cheap, but gives a GREAT profit increase!
April 17, 2020 at 4:44 am #13038MemberThat’s interesting! Could explain the initial water accumulation as well. Something else I’m thinking about, could it have something to do with the fact that I’m dryaging in the wine fridge which keeps the humidity at a range of 57 to 65%. ( my refrigerator is not non-frost unfortunately)
April 17, 2020 at 2:52 pm #13039MemberSorry to inform you but we highly warn people not to use a wine refrig, nor one of that little dormitory size units! They cool, but do not wick off the moisture as the meat dry ages. Use of that wine cooler explains the moisture. I further regret to warn you that meat has probably already rotted.
RonApril 17, 2020 at 3:13 pm #13040MemberHi Ron, thanks for your reply. I know you had warned against using wine fridge for dry aging but unfortunately that was my only option. That said, I do not believe the meat is rotten or at least judging from the smell after 23 days I cannot detect any foul smell. The meat looks dark and dry with no signs of mould which could lead me to think it’s gone bad.
Just to clarify, the initial moisture I had was in the first couple of days when I was using a refrigerator which was not non-frost. Actually the wine fridge (it’s a large 150 bottle one) keeps the humidity low and constant. I’ll try to post a photo of what meat currently looks like. Now that I have come this far I will let it age a further 10 days and then will see if it worked out or not…fingers crossed!
April 17, 2020 at 3:24 pm #13041Memberhttps://photos.app.goo.gl/LR1yX72ruUr6zVSGA
Don’t know if the image is visible, this is what it looks like at 23 days
What looks like liquid at the edges of the bag is dried up blood.May 3, 2020 at 7:02 am #13084MemberAt 37days I opened the bag this weekend to see the result. Happy to say it was really good!
https://photos.app.goo.gl/LR1yX72ruUr6zVSGAGot myself another piece, will try 45days now.
May 3, 2020 at 4:32 pm #13085MemberLooks great from here! Happy eating and enjoying ahead!
Ron -
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