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February 27, 2018 at 1:54 am #3037
Ordered my first few bags, and have started to age a 5kg boneless rib eye and a 5kg striploin.
got the vac seal on the rib eye straight off the bat but pulled my hair out with the strip loin. in the end I got a respectable bond with the bag and went with that. I have read most of this forum so I think it will be fine. lots good input here so appreciate that.
my fridge may or may not be frost free it does say ‘cyclic defrost’ and hovers from 33 deg to 43 deg with a probe I have inside.
I have both cuts aging in the same fridge, on wire shelves. its a 160ltr and that’s all that’s in it, not sure if I am asking to much of the fridge?? advise welcome.
its 5 days in and they both look similar to expected a bit of the fatty white dots/white mold might be starting meat is still soft but fat caps feel very firm. going for 45 days
I would also be interested to find out if turning is necessary as was hoping to leave these alone, especially the strip loin that is well bonded but not sealed that well.
cheers LinnoFebruary 27, 2018 at 2:16 am #11474Ron PrattMember
I do see a problem though. As is explained in the Q & A section your ideal dry aging temperature range is 34-38F. Your stated range of 33 to 43º probably explains the unwanted signs of white dots of mold – BUT at only 5 days so far MY PERSONAL opinion is the meat already had that mold bacteria present before you bagged it or in handling the meat.
By chance and I HOPE so – can you transfer these to another refrigerator where the operating range is closer to the suggested 34-38ºF range?
While the mold is on the exterior which you will trim off then unless you or your supplier had penetrated the meat you should not have a worry if you can get it into a more stable refrigerator. Ron
BTW – here is the Q & A:
Dry age at temperature between 34-38F. Typical household refrigerators and restaurant coolers are designed to protect food items like fruits, vegetables, fish and meats from spoilage without freezing them. Please make sure that your refrigerator maintains temperature between 34-38 F to ensure proper aging and prevent spoilage. Ensure that the UMAi Dry® material is in contact with the beef and there are no air pockets inside the bag.February 27, 2018 at 2:51 am #11475
Thanks for the reply and the advise, the temp probe only shows those higher temperatures for a period after I open and close the door, as the fridge is not used except for this ageing purpose. I regularly (3-4times day) open and close the fridge to imitate our normal fridge. and the probe is at the front near the door. for the most part it stays within the range advised. At this stage it looks more like little bits dried fat on the bag where I didn’t get perfect bond, that has dried but I am keeping my eye on it.
Can I leave it with fat cap up for the whole process or is the turn necessary.March 5, 2018 at 1:53 am #11484
bit of an update, the little bits white stuff on the bag inside seem to be just drying fat so that’s great, it has mostly shrivelled up gone crumbly. the fat caps have gone rock hard and the meat is firming right up.
I have split up my meat to experiment a bit. I have left the strip loin in the original fridge, it has a tray of pink rock salt and a USB fan for company (runs a few hours a day) I filled the door up with water bottles to retain some cold when I open and close the door.
I have placed the boneless rib eye in our regular day to day fridge. on a cake tray as the fridge has solid plastic shelves. both seem to be doing just fine. a bit of a meaty smell when first open the fridge with the strip loin but almost no smell up close with the sniff test.
haven’t flipped them yet which a few people seem to do around this point, I have a not too perfect seal originally on the strip loin so I don’t want to disturb it too much so I am keen on feed back about flipping – yes or no. Cheers.
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