The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Please help!!.. drybag did not seal properly
November 24, 2015 at 12:43 am #2388
I had used my last snorkel thingamabob. double sealed the bag, and almost immediately noticed the bag was loosing suction. I have a few bags left but no snorkel things. So, I did have a vacuum bag big enough to hold this whole rib-eye in it. So, I left the Drybag on it, and re-vacuumed and re-sealed with the vacuum bag around it in hopes it’ll at least cause the drybag to naturally seal in a couple of days like it normally does.
Is this process ok? what should I do different? how long should I wait before I take off the outer bag?November 24, 2015 at 2:48 am #9709Ron PrattMember
whoa…whatever this “outer vacuum bags” as you call it will prevent the UMAi Bag from breathing so you have defeated the process. Don’t waste anymore UMAi Bags. Now when you have the time to inspect it all remove that “outer” bag and inspect the UMAi Bag. You either have a bad seal after all or a hole in the bag. As long as the UMAi is relatively close in contact with the meat you don’t have a problem. RonNovember 24, 2015 at 1:15 pm #9711
I just have that outer bag on there temporarily, for a couple of days. I guess I wasn’t clear enough on my post. I am hoping that with a couple of days like this, it will give enough time for that UMAI bag to properly have good contact to the meat. I will remove it tomorrow.November 25, 2015 at 5:40 pm #9715Scott HerzingerMember
I was having the same problem, and the same solution occurred to me. Only difference is that I am using a chamber vac sealer. I used it to seal a regular, impermeable bag around the Umai-bagged meat. I removed the outer bag after 24 hours. It seems to have helped to create a better bond. It still feels “softer” compared to meat that I have sealed for the curing step. I am treating it gently to avoid disrupting the bonding at this stage. There are a few gaps at the edges, but the primary surface of the meat seems to be in good contact with the Umai material.
This is my first experience with Umai and I don’t entirely know what to expect. My guess is that the first week or so is the most critical. And spice rubs must be a factor. I watched the Ballistic BBQ video on coppa, and noticed that he decided to remove some of the thick layer of paprika to enable a better bond. I tried to get about the same amount on my coppa, and black pepper on my hams. Hope I got it right, but it would be helpful to have some specific guidance on this from Umai. How does a spice rub interact with the Umai material when creating the initial bond?
ScottNovember 26, 2015 at 3:28 am #9718JimMember
Good question, the spices on the outside of the meat have a potential to absorb the moist proteins that provide “glue” that helps the bag maintain contact with the meat during the initial drying stage. The bond becomes less important once the meat surface is dry. Too much paprika can cause separation from the bag and may lead to some mold growth during the first week of drying.November 26, 2015 at 4:51 pm #9722Joe wysepskiMember
Jim, I did not know that there are “spices” that can activate the myocins in meat. I thought that only salts can do that. Can you explain?November 26, 2015 at 5:39 pm #9723JimMember
Perhaps my comment was misunderstood, all I meant is that a large amount of dry spice like paprika will absorb moisture that has the proteins dissolved in it and prevent this moisture from contacting the bag, which will negatively impact the adhesion of the bag to the meat. Basically the paprika will act as a barrier between the bag and the meat.November 27, 2015 at 2:49 pm #9728
My rib eye had no spices to it… just a question of sealing. Thanks to those who helped answer my question.
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