Sucking in blood and air holes

[ME]

So needless to say, my first experience was frustrating. Ordered the starter kit and ended up using all the bags on a 14 lbs rib roast and 10 lbs NY strip loin. I ended up cutting the loin into smaller pieces so that they could fit in the party bags because I ruined the other bags. I had just one bag left for the roast and luckily got that sealed, but not perfectly.

First question, I’m thinking the aging will not be as beneficial if the bag is not touching the whole surface of the meat, but will the aging process still take where there might be some air and should I worry about spoilage?

Second question, I read a post where someone dismantled the sealer in order to clean out the blood that was sucked in. Unless I squeezed the meat like a sponge to ring out the blood, there was no way of avoiding get some sucked in it appeared. I’d hate to have it be an issue if that is to be avoided at all costs. Is this something that I need to be extra careful with and make sure not to buy some extra bloody meat? Or does someone have any tips to soak up as much blood as possible prior to sealing?

[Ron Pratt]

Sorry you had a problem and also sorry that you didn’t use your first bag failure as a test bag to learn how to operate the vacuum and get a good seal. I think I used my first bag 6 or 7 times to get the hang of it instead of ruining all my bags. Anyway, about the blood and enzymes that you transferred from the cryovac bag to the Drybag…why would you think those that the meat has been wet aging in for some time will suddenly turn the meat rancid inside a Drybag? Personally I cut the cryovac bag open and drain the excess moisture. A couple times I have even rinsed the primal under the kitchen faucet, though that is not recommended I never had a problem with the results.

As for the bag adhering to the meat surface – yes you want that and that can be achieved by assisting the vacuum process by working the air bubbles out. Other tricks have been suggested such as a sleeve of panty hose, or netting called butchers’ net. As the meat ages and even after the bag has bonded to the meat like a skin air pockets can occur. They are not any reason for alarm. The Drybag allows moisture to escape, but keeps out bacteria and other nastiness.

In spite of your frustrations I believe you will be OK – please keep us posted and BTW welcome to the forum!

Ron

[ME]

I’m sorry. I suppose I did not clearly communicate my blood question. Not worried about sealing in blood, but more along the lines of sucking blood into the sealing device. Do you think that it is an issue that some gets in the machine. I will not try to make a habit of doing so, but in the mean time while im perfecting the technique, it may not be avoidable. Thanks.

[Ron Pratt]

It just stands to reason that a foreign substance such as blood and enzymes can’t be good for the inner workings of the pump and one-way air valves. OTOH IMHO unless too much got in there and gums up system I’d think you’re okay. Maybe the real test would be if the one-way valves get stuck open then drawing a vacuum may be the telltale sign of trouble.

Ron

[Andy Starvaski]

My Sinbo unit has a drain hole on the bottom. If blood, or any liquid for that matter was drawn into the snorkel, it drains out the bottom of the Sinbo machine. After I’ve sealed my bag and it’s removed, I’ve run the pump to clear out any liquid from the machine.

[ME]

Been busy to check this out but thanks for the suggestion Andy!

[Author]

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