The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Welcome New Users! › Welcome to the Forum! › Newbie from Canada – question
December 19, 2018 at 12:15 am #3290
Hi there guys,
I ordered my bags because I saw a video on youtube by Guga Foods (Sous vide Everything)
I have to admit, I’m out of my realm here. I have some air in the bag (but as I’ve read, it doesn’t seem to matter that much) however, I have a horrible smell in my fridge. It has started to taint the taste of the other food in the fridge. My daughter won’t even open the fridge now.
I have a 16lb Prime rib. The sealing was very difficult but I managed to finally get a good seal, but in the process, I may have punctured the bag with the bone side while manipulating it. Air definately got in the bag so I clamped off the excess bag to ruduce the size of the air pockets. The bones themselves have no bag stuck to them but the meat has about 75% bonding. I found a couple small pinholes and put some clear silicone dabs on them. I bought several baking soda boxes and put them in the fridge to help with the smell. The meat in some places has a faint green powdery hue where there is air pockets.
Please help. Tell me I didn’t just waste $60 on bags and $140 on meat.
December 19, 2018 at 1:04 am #11906Ron PrattMember
The subsequent steps you took made sense, but honestly even if you had not caught the pinhole problems before you did there should not have been much of an issue as long as your refrigerator is in good operating order! Dry aged beef has a nutty or earthy smell that newbies are not familiar with – but to call it a “horrible smell” then that’s not making sense. Your meat is not rotting unless it was seriously contaminated to begin with or the conditions were less than sanitary when bagging it.How long has it been aging?
The other issue I see is your daughter already has it in her mind that it will NEVER taste right, which is a real shame. The best steakhouses in the USA serve nothing BUT dry aged steaks and if you ever saw the insides of their dry aging facilities there are racks of large sub-primals resting on open shelves with bacteria growth.
RonDecember 19, 2018 at 1:05 am #11907
Uploading images on this forum is quite challenging. Definitely NOT intuitive.
I have added shareable links to my pics for now
I hope my pictures speak for themselves.
What I smell is beyond earthy or nutty. I would call it approaching pungent.
My primal came straight from the butcher and was sealed. I washed the outside of the bag, opened it and slid it into the Umai bag directly with gloves on. I was very careful.December 19, 2018 at 1:14 am #11909
Thanks for your quick reply.
I have seen dry age cellars before. It was a while back, but I remember it looking inedible. Mine does look similar, however those areas turning green concern me.December 19, 2018 at 12:24 pm #11911quote RRP” post=13903:
I’d like to thank you Ron for your selfless dedication to all of us dry age noobs. I think it’s time you were compensated for your effort.
Were you able to open the links to the pictures I took? I’m planning on sticking it out till the end but if I should be rebagging it or trimming it or something, please let me know. If you need more/better pics, let me know as well.
Again, thanks for your help.December 19, 2018 at 4:32 pm #11913Ron PrattMember
Thanks for your kind comments, but my level of compensation with the folks at UMAi Dry bags is quite satisfactory.
Yes, I could view your pictures, and really saw nothing wrong so I still am in a quandary why you have a horrible smell. At this point I would not re-bag it.
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