The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Sealing › Sealing Questions › Resealing after a couple weeks?
January 20, 2012 at 4:32 pm #5431
I appreciate this post! I weighed my subprimal today to see where it was at in loss and found that the bag had pulled away from the meat side where the rib bones had been carved out of. The fat cap is still stuck very well. From reading this post I think I’ll leave it be. I’m two weeks into it and will most likely leave it for another two. Thus far I’ve lost 2/3 of a pound of moisture. Does that sound right? Thanks in advance for your replies.
BrianJanuary 20, 2012 at 4:41 pm #5432
That’s one of the advantages of reviewing this board as there is a wealth of info added to this thread over time by several experienced “agers” here.
As for your specific question about the 2/3rd pound loss everything is relative and not knowing the beginning weight nor cut of beef it’s hard to evaluate your results without more info. OTOH after 2 weeks and assuming normal sizes of sub-primals you’re probably fine.
RonJanuary 20, 2012 at 4:43 pm #5433
I’m trying to add a photo and having difficulty. Sorry for being a newbie! The cut is a rib eye and I started with 12.30 pounds
Whats the trick to adding a pic?
thanks againJanuary 20, 2012 at 6:06 pm #5434
BTW 2/3rd pound sounds on target for that size and time and type of meat.
As for adding the picture please read the 3rd item here:
No need to apologize for being a newbie – we all were at one time!
RonJanuary 20, 2012 at 7:52 pm #5435
This is the fat cap side, as you can see the bag is still attached to the cap everywhere.
There are some pockets of air between a quarter and a fifty cent sized coin where the ribs were carved out. I think it is from shrinkage since the cap is still intact. Am I correct in this or should I be concerned? Appreciate the feedback as this is my first drybag experience and I would hate to lose a $70 rib eye 🙁
BTW…thanks Ron for posting my pics!January 20, 2012 at 10:27 pm #5436
I still feel you will be fine, but may I make a suggestion for the future? There is very little likelihood that the bag would not adhere to the fat cap, so I always place it on the bottom. That way while sealing the bag I can work the air out of the “valleys” and getting the bag touching down in them as well.
BTW I got a kick out of your sign of Don’t touch!
RonJanuary 21, 2012 at 2:56 am #5438
Thanks for the tip! Always appreciate good bits of info for future adventures. I sealed this in a chamber so there was no way to massage the air out. It was sealed really good, but I thing shrinkage has effected it. Hope it works out!January 21, 2012 at 3:15 am #5439
Thanks Brian – I really appreciate that you clarified how you sealed that bag…most of us here are using a Sinbo, or a “tricked” Food Saver, or much more simpler and still very effective straw, or tubing and a twisty!
RonJanuary 24, 2012 at 2:47 am #5453CharlieMember
I think most people worry to much about the blood getting sucked in. I let the blood drip off and seal and rub the air out of the bag and find it to be very simple. I have also started on a new process to improve your snorkel results and will share when I have it nailed down.
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