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July 21, 2012 at 4:32 am #1423
It seems like I should have measured the meat when I bought it? Should I just cut the meat at this point? or find a a friend’s fridge?
July 21, 2012 at 11:30 am #6159
If it were me – yes I would have cut it in half or at least cut off a couple nice steaks to enjoy un-aged now thus making it shorter. I’m afraid as it is now with both ends butted against the walls that will interfere with the release of water. OTOH if finding a friend to babysit your meat is a possibility then that would work as well. Good luck! RonJuly 21, 2012 at 6:25 pm #6160
Thanks for the advice Ron. I have one other question. Can I just Unseal the bag and cut some off end then reseal? or would you recommend using a new bag?July 21, 2012 at 6:41 pm #6161
I’m assuming this just went in the DrysteakBag yesterday or the day before – right? If so you should be able to open, cut and re-seal. BTW in the future may I add that I very seldom trim down my bags – primarily in case I have a seal problem I know I’ve got more chances to make it right – that’s called cheap insurance in my book!July 21, 2012 at 7:14 pm #6162
wise words my friend. Thanks!July 21, 2012 at 7:30 pm #6163
It just goes without saying that you’ll want to sterilize your knife and work in a clean surrounding when opening, slicing and then resealing – no need to be germ phobic though – but I just felt I better add this! B)July 22, 2012 at 1:29 am #6164
oh man i did not sterilize my knife and i just put glad wrap over the cutting board to keep the germs at bay. I used a bread knife to cut the meat. i hope there isn’t any yeast on there. Would you recommend I cut another steak?July 22, 2012 at 1:43 am #6165
You probably already resealed it also – right? My guess is you’ll be OK – as for the yeast – if the bread was baked it has already killed the yeast. I would NOT get paranoid over this – gawd knows how many human hands handled that meat before it got sealed in the cryovac package that you bought it in!July 22, 2012 at 2:09 am #6166
You couldn’t have just compressesd it a bit. It’s supposed to shrink anyway so just help it along. In a couple days it will firm up and stay shorter. Easy enough!
Maybe next time.July 22, 2012 at 2:17 am #6167
Good point, Ray! OTOH looking back at the initial picture that chunk-o-cow was wall to wall plus the rest of the refrig looked rather full! Now that the deed has been done and can’t be reversed I’d say let time tell – but I do think he was better cutting off a bit. RonJuly 26, 2012 at 4:32 am #6174
I ended up re-bagging it after I botched the reseal job. Unfortunately there was an airleak somewhere in the new one so I had to reseal it the next day, not to sure where the leak is coming from. Just ordered more bags, better late than never :laugh:
Would you recommend re-bagging when the new bags come in? I figure even though there is no vacuum seal the meat should be all right to sit there just as it does in a commercial fridge.July 26, 2012 at 1:36 pm #6176
Disturbing the bonding again might not gain you much is my guess…so personally at this point I’d just let it go.July 27, 2012 at 1:51 am #6177
You don’t know how lucky you were to have your meat jamed in the fridge end to end. If at that point you had done absolutely nothing you would still have a good seal and meat-bag adhesion. At this point I’d just cut it up and start with a new cow. And jam the seal against the fridge wall.July 27, 2012 at 2:36 am #6178
I can’t agree with your Monday morning quarter backing call! There are several others of us here who have had more experience with the DrybagSteak product than you have.
Ron…an unpaid, loyal supporter of the product…July 27, 2012 at 3:00 am #6179
Touchet Ron. But after bagging, resealing, rebagging and resealing I just hope Ivan puts a leash Betsy the chunk of cow and takes her for a walk before she has to go into bag number 3. Ray
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