Lost the seal when I turned the bag

[Kris Snidal]

Hi.. This is my first drybag and I am excited however I check it daily and on the 7th day as suggested in the literature, I turned my boneless Rib over. I noted the next morning the bag appeared to have loosened up. I am going to attach two photos.. one the day before and one the day after.. I would love any input if someone could either ease my concern 🙂 or increase it :dry:
Hey I appreciate the forum .. Great idea 😀

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Attachments:

[Ron Pratt]

Kris, Welcome aboard! I wish I had a better report but I have to agree you have lost the seal. It could be a tiny tear in the bag – hard to tell without a close examination. If it was me I’d probably first try to find the leak to see if your wire rack for instance may have a rough spot that punctured the bag somehow. Solve that concern first. Then I’d take a new bag and start over. There is nothing wrong with your meat at this point – OK? – so I wouldn’t worry about that! I know it is suggested to turn the meat, but I’m a firm believer of not even as much as touching it after it is placed on the rack and I have yet to ever lose a seal. let us know what you decide. Ron

[Kris Snidal]

Thanks a ton. I really appreciate the help. I looked over my rack and didn’t see anything but I realise that I didn’t have these special vacmouse helper and it was quite difficult to get a real seal. Well, I took it out of the drybag and rebagged it again last nite with a new one. I ended up jimmy rigging a solution, will keep an eye on it and if I have to take it out early and cut my steaks. Again thanks for the heads up 😉

[Ron Pratt]

You’re welcome, Kris! BTW do you want to tell us what kind of issues you are having getting a good seal? The topic has been discussed in several threads and numerous solutions have been offered so you might want to scan the forum. BTW what kind of sealer do you have? I assume you know that with some effort and a good set of lungs you can even reach an acceptable vacuum using a straw or a piece of tubing and a bread twisty. Ron

[Rob Babcock]

I’ve been using drybags for quite a while and I have to say straight up that every single bag I’ve used has lost the seal. I’ve tried two different chamber vac sealers, created quadruple seals, etc. It didn’t matter, every one failed anyway. Despite never having even one bag hold a seal though I’ve had good luck with the actual meat! It doesn’t seem to matter much so long as you keep the bag tight against the meat. It has been suggested to stretch a nylon (women’s sock thingy) over the meat until a good crust forms. This is what I’ve been doing and it seems to work pretty well.

[Kris Snidal]

I will have to remember that the next time. That said.. I will keep on top of it the next while and we shall see how it goes. 😉
thanks for your time.

[Kris Snidal]

Thanks a ton. Funny you should suggest it.. I have 3 human females in my family and a couple of cannines. I am sure I can find a pair of nylons in someones drawers.. OMG.. I am going to be in trouble.. but christmas and good food is coming right :D.. Great idea. thanks a ton.

[Ron Pratt]

…and for those who don’t have access to pantyhose then just ask your butcher for a length of butcher’s netting. That will do the same trick.

[Rob Babcock]

I’d have looked for netting but it was late and Wally-World was all that was open. I would have looked for fishnets but they gave me enough weird looks with just the regular panty hose! 😉 😛

[Ron Pratt]

I get the humor, but on the serious side the butcher’s netting is an item just like butcher’s string – both commonly found in a butcher shop. Most grocery stores today don’t cut and wrap their own meat and the dudes in the white coats behind the counters are glorified stock boys

[Rob Babcock]

We do have a local grocery chain that still employs butchers that have some idea what they’re doing. The Exec where I work actually once worked for this store chain. As a rule though you’re right- most stores just open cases of cryo vac stuff and stick price tags on it.

While I was being facetious, is there any reason that fishnet stockings wouldn’t work well for drybags? Aside from the awkwardness in their sourcing?

[Ron Pratt]

Fish netting would work, but IMHO the butcher’s netting would be softer being made of cotton. Of course this time of year wouldn’t you be using your fish net stocking for your table lamp? :laugh:

[Scott Mark]

Ouch. True. One asks questions and quickly learns that most (but not all) are experts at shelving, not protein of any kind.

quote RRP” post=3203:

I get the humor, but on the serious side the butcher’s netting is an item just like butcher’s string – both commonly found in a butcher shop. Most grocery stores today don’t cut and wrap their own meat and the dudes in the white coats behind the counters are glorified stock boys

[Kris Snidal]

sorry it took so long.. but the beef has been cut and some eaten 🙂 OHHHHHHHHHH WOW!!!! I have included a couple of photos of the finished product. Anyone can use this and even make mistakes and have excellent results. That said, thanks to the people who answered my frightened cries of loosing the seal. I resealed ASAP, let it finish the time 26 days (the turkey needed a place to rest before Christmas dinner) or it would have been 28 days. I loved the results and can’t wait to try a strip loin next 🙂

Happy eating (oh and new years too 😉 ) :woohoo:

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