Loose bag

[Andrew meixsell]

I have a 14lb rib eye that started aging 3 weeks ago, this past Saturday I noticed the seal had torn (beef smell started to come out) pulled it out, checked it (still smelled ok) and resealed it using a new bag, got 85% coverage but just checked on it today and it looks like 60% coverage on the bag. What should I do (I can smell a beef smell coming from the bag)

[Ron Pratt]

Welcome aboard! Sorry that you didn’t ask before wasting a second bag. Unless you have a refrig that is so badly contaminated with ugly bacteria waving nasty green fingers from every side wall, bottom and top then your initial bag even with a tear was fine. The initial contact between the bag and the meat is best due to the moisture. Your re-bagged meat has a dried surface so, no the contact will not be as good.
Now, would you mind some advice from this old moderator? QUIT picking up that bagged meat! Every time you do you risk tearing the bag and breaking the bond between the bag and the meat.
Ron

[Andrew meixsell]

Thank you. It’s a shared refrigerator (secondary refrigerator) so I don’t know who touched it. I didn’t actually grab or move the bag a second time around. Just checked on it why I flip my bacon (curing it now) and saw the bag was loose and thought I’d ask. Your input puts my mind at easy. I hate wasting food

[Jason]

I have a very similar situation as ribeye is same size but mine lost contact in a couple corners after just a few days. Still looks and smells similar to others I have done but wondering if I should try to reseal or even re-bag. I have not touched so not sure if there is a tear or cut but there is still a bond on middle portion of the top of roast.

[Ron Pratt]

My take is wait a couple more days and then give me an update. The condition you described would not concern me at this point if it was mine. Ron

[Shaun Eckerle]

I have a capicola going and I’m wondering if I didn’t rub enough of the paprika off as a couple of spots may not have bound as well as they should. Do you have a rule of thumb on how much of the surface should bind with the bag to have proper dry aging?

[Jim]

Generally we recommend 75-80% of the meat surface to be in contact with the bag on day one. As the days go by the m at will shrink away from the bag which is perfectly fine. At the end of the drying the bag maybe completely loose as it is in this video:

[Shaun Eckerle]

Great. Thank you, appreciate the feedback. Also LOVE these bags, they let an amateur like me make amazing meats!
Have 11 lb NY Strip 43 days in bag,
duck breast prosciutto, Loma and Lonzino 14 days in bags and
pork prosciutto as well as pancetta curing waiting for the long dry bag rest!

THANK YOU!

[Author]

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