The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › my first try, how does this look so far?
- This topic has 11 replies, 3 voices, and was last updated 10 years, 2 months ago by Rob Babcock.
January 25, 2013 at 8:59 am #1529
Hello all, my first attempt, I’m not sure if I did this right or not, I followed the instructions, ruined my first bag by cutting it too short and was having a hard time holding the vac mouse in the bag while feeding it into the Foodsaver and had too much blood in the bag. my second attempt was better, but it does have a few air pockets, just would like someone opinions on how I did and is this okay?
This is the end of day seven on a strip loin.
TomJanuary 25, 2013 at 8:38 pm #6600
Tom, Welcome aboard. Sorry I didn’t see your post sooner. Sorry to have to agree, but yes IMO you have too much air in there and I even wonder if you got a decent seal besides. If it were me, I’d check the seal real closely and if need be do a reinforcement or back up seal and then find a corner where I could make a small slit in the bag, insert a drinking straw and then massage the air pockets out while sucking the air out. Just don’t breathe in! :laugh: Then take a bread twisty and close off the slit and you should be fine. RonJanuary 25, 2013 at 8:59 pm #6601
Thank you for the reply…
I did two seals on the bag and am pretty sure it sealed good, but I will have to take a look at it again, did I ruin the meat? I will see what I can do when I go home for lunch…January 25, 2013 at 9:39 pm #6602
I guess a better way of asking, “how do I know if I’ve ruined the meat?”January 25, 2013 at 9:39 pm #6603
Tom, it is HIGHLY unlikely that you ruined the meat. Keep in mind some people age their raw meat just resting on a shelf in the refrig while others use cheese cloth which is even more prone to subjecting the raw meat to bacteria. You should be fine, but if you can extract more of that air you would be better off, plus that allows the bag to be tight against the meat surface to form the bond you are wanting to achieve. RonJanuary 25, 2013 at 9:50 pm #6604quote twedemey” post=3394:I guess a better way of asking, “how do I know if I’ve ruined the meat?”
Tom, in the first place as I said before I HIGHLY doubt you ruined it! Then to know for sure let your nose and eyes answer that question. If it is spoiled it will smell rancid and drive you up,the wall. Please be aware though that aged meat takes on a earthy, nut like smell, but rancid spoiled meat will be obvious! RonJanuary 25, 2013 at 11:14 pm #6605
Sorry, I think my second reply must have gotten crossed with your reply. I have checked the meat, doesn’t smell bad, it has that “earthy” smell.
I took your suggestion and I have a little attachment on my shop vac that allowed me to draw the air out of bag, but the seal WAS bad and I wasn’t aware of that and I don’t enough spare bag to either put a bread tie on duct tape to seal it. Would I bet better off sealing another bag over the top of the first, or removing the meat completely and breaking what seal I do have with another new bag?
Thank you for your patience and I promise I will get this right!
TomJanuary 25, 2013 at 11:28 pm #6606
Tom, I would NOT double bag it. I hate to tell you to waste yet another bag, but wasting an expensive piece of meat is a false economy too. Are you sure you can’t seal the hole? If you start with bag #3 just make sure you use sterile food gloves and handle the meat as little as possible plus try not to let the raw meat rest on the counter. Btw don’t trim this bag – I seldom ever do. That way if I have a bad seal, I cut it off and seal again…and even again if need be. Lastly, don’t feel rushed to do all this over your lunch hour – it will be fine until tonight or tomorrow when you can take your time! That meat will not go bad until then! RonJanuary 26, 2013 at 12:13 am #6607January 26, 2013 at 12:32 am #6608
Looks good! Like I say practice practice on a single bag until you get the hang of how your machine works with the Drybag material. It will save you much-o frustration! I must have practiced sealing my first bag 6 or 7 times and that taught me what I needed to know and it’s been smooth sailing ever since. Now, don’t be tempted to disturb the meat from here on as handling isn’t necessary and could disturb the bond which will began to occur soon.January 26, 2013 at 1:22 am #6609
It went back on the wire rack in the 35 degree fridge and wont be touched again until day 30! Thank you again!January 27, 2013 at 3:34 am #6612Rob BabcockMember
Your second attempt looks great! I too had a little trouble in the beginning but a little effort pays great dividends in dry aged beef! 🙂
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