The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › To re-bag or not to rebag?
July 17, 2012 at 11:59 am #1422
I purchased a 19+lb Black Angus Choice Bone-In Export Grade Rib Eye sub primal. I attempted to use a standard subprimal size dry bag. I am using a chamber vacuum packer MVS 31X, and the ribeye was too big for the chamber unit, and too big for standard size bag. Long story short, I cut the sub primal in two and was able to get the smaller half sealed in the chamber, and the larger half sealed with my old food saver machine. The problem is that neither piece was vacuumed sealed all that well with some air pockets remaining, especially around the bones. This was saturday 7/14. I have since ordered some larger bags and have also figured out how to use the vac mouse strips with the chamber machine holding the meat outside of the chamber, and having just the open bag with the vac mouse strip inside the chamber. It has worked well with a sample bag and I think it should work just as well with a subprimal. There seems to be a bond formimg between the meat and the bags. Do you think it is worth rebagging when I get the larger bags? or should I just leave everything be as is?
BillJuly 17, 2012 at 1:24 pm #6156
First of all, welcome to our forum, Bill! Your question of re-bagging falls into one of personal choice. If you already have sizable air pockets I might re-bag it myself depending on how long I planned to age the meat. OTOH if you left ample material on one end you might be able to salvage the situation as follows. Do NOT remove the bag, but cut a small piece off a corner and insert a straw or a piece of tubing inside. Then using your hands and even the extra hands of a helper massage the air pockets out while sucking out the air – just don’t breathe in! When satisfied with the bag to meat contact seal the small opening with a bread twisty. If you plan to do this salvage method the sooner you do it the better as the bond is getting tighter every day. Good luck and keep us posted!
RonAugust 3, 2012 at 12:49 am #6185
So I decided to roll the dice and not re-bag. Everything was going well and then 15 days later I caught an odd smell when I opened the rerigerator. I examined each bagged half of ribeye, all seemed well so I wrote it off to anythgelse and ignored…..Then a day later i smelled the odd smell yet a but stronger. So ai decied to open the smaller of the two halves and trim. It did have an odd smell that I would liken to maybe sour milk. I trimmed out 5 fat boneless ribeye steaks, vacuum sealed 4 steaks, dropped them in the freezer, and grilled one up. It was delicious yet it did have a different flavor than I would have expected. It sort of had tones of the odd smell, almost mushroomy. So has anyone else experienced this in their dry aging trials? Should I not have sampled? I still have the larger half of the ribeye that I hope I can continue dry aging. Tomorrow will tell if that half had the same issue. Thanks, BillAugust 3, 2012 at 12:22 pm #6186
Bill – you were fine – aged beef has that earthy smell ! Since you had never smelled it before I can understand your hesitancy. Welcome to the taste of aged beef – personally I find the smell less noticeable in the meat I age for 45 and 60 days. Just another thought – was your refrig just used for aging meaning it was seldom opened? In my case I use the bottom shelf of our kitchen refrig so it is opened much-o! RonAugust 3, 2012 at 3:42 pm #6187
Thanks for the quick response. I did dry aged a boneless NY strip subprimal once before for 72 days and did not notice such a smell. Further, since I cut the ribeye into two pieces, I only notice the smell from the smaller half,and this morning the smell was gone from my refrigerator. Though in the end I did eat a steak and it was delicious and there was no ill effect. I had the leftover steak with eggs this morning as well!!!August 10, 2012 at 9:40 pm #6192
Just a quick update. The larger second half of the ribe-eye now has the same “dry aged” smell. Though, I will continue to age this another 10 days or so!!!.
BillAugust 10, 2012 at 10:17 pm #6193
Glad to hear that, Bill! I’m sure your efforts will be tastefully rewarded in 10 more days or so!
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