Bag came loose - Mold?

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7 years 8 months ago #1237 by RRP
Replied by RRP on topic Bag came loose - Mold?
I'm curious why you plan to go for a shorter period instead of longer. Your case of mold inside was the first and only one reported here so there most likely was bacteria on the meat before sealing. I am not a germ freak, but I always handle my raw meat with food safe disposable plastic gloves just as a caution and never let me meat rest on a counter. BTW those gloves are extremely cheap at SAM'S - two boxes of 500 gloves each for under 10 bucks.

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7 years 8 months ago #1238 by Jason
Replied by Jason on topic Bag came loose - Mold?
Ron, when you have a moment and if wouldn't mind, could you elaborate a little on what all takes place in your world to get the meat bagged? That transfer process is part of the reason I wound up with too much fluid in mine.

I had stood the loin on end, cut open the cryovac, drained off some fluid (could have/should have done more), stood it back on end, rolled the edges of the cryovac bag down some, then started sliding the drybag (partially rolled up itself) down the exposed part of the loin. Then I rotated 180 degrees so the drybag was on bottom (with lots of fluid making the journey as well, slid the cryovac the rest of the way off and unrolled the drybag the rest of the way up the exposed loin. Didn't rinse the meat.

I was all "gloved up" and trying to avoid letting the meat come into contact with anything. I was successful in that regard, but moved too much fluid and honestly could have used another set of hands to balance things. Didn't really want to even touch the meat after touching the outside of the cryovac because there's no telling what all it has been exposed to in its journey. In that, I was not successful. I was going to make it a two person job next time. Taking it too far?

Thanks!
Jason

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7 years 8 months ago #1239 by Vindii
Replied by Vindii on topic Bag came loose - Mold?
RRP wrote:

I'm curious why you plan to go for a shorter period instead of longer. Your case of mold inside was the first and only one reported here so there most likely was bacteria on the meat before sealing. I am not a germ freak, but I always handle my raw meat with food safe disposable plastic gloves just as a caution and never let me meat rest on a counter. BTW those gloves are extremely cheap at SAM'S - two boxes of 500 gloves each for under 10 bucks.


I did not use gloves when I pout the meat in the bag. I will next time. I think the mold if from the bag not being in contact but thats just a guesse.

Only reason im thinking of a shorter time is to see what the flavor difference is like. Also maybe so I dont have to trim so much off. There was basically no fat left around the outside of the steak which seem to take away from the flavor. Again just my thought, maybe not true?

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7 years 8 months ago #1240 by RRP
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Jason wrote:

Ron, when you have a moment and if wouldn't mind, could you elaborate a little on what all takes place in your world to get the meat bagged? That transfer process is part of the reason I wound up with too much fluid in mine.

I had stood the loin on end, cut open the cryovac, drained off some fluid (could have/should have done more), stood it back on end, rolled the edges of the cryovac bag down some, then started sliding the drybag (partially rolled up itself) down the exposed part of the loin. Then I rotated 180 degrees so the drybag was on bottom (with lots of fluid making the journey as well, slid the cryovac the rest of the way off and unrolled the drybag the rest of the way up the exposed loin. Didn't rinse the meat.

I was all "gloved up" and trying to avoid letting the meat come into contact with anything. I was successful in that regard, but moved too much fluid and honestly could have used another set of hands to balance things. Didn't really want to even touch the meat after touching the outside of the cryovac because there's no telling what all it has been exposed to in its journey. In that, I was not successful. I was going to make it a two person job next time. Taking it too far?

Thanks!
Jason


Jason,

I read word for word what you did and that basically is the same method I use with possibly one or two slightly different ways. First I slit the cryovac and allow the liquids to drain "as much as possible" by flipping it over a time or two. The other thing - and I believe it's the same way you are doing it - is I fold at least half of the Drybag back so the "inside is temporarily" on the outside, but I'm careful to not touch it if possible and then only with a gloved hand.

Otherwise I thought your write up was perfect!

Ron

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7 years 8 months ago - 7 years 8 months ago #1241 by RRP
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Vindii wrote:
IOnly reason im thinking of a shorter time is to see what the flavor difference is like. Also maybe so I dont have to trim so much off. There was basically no fat left around the outside of the steak which seem to take away from the flavor. Again just my thought, maybe not true?


Vindii,

Guess I'm still confused...is the reason you trimmed the fat so closely was the issue of mold? The fat on every sub-primal I have aged only has a thin topical dark skin on the fat and right under that is bright white fat. BTW with my last rib eye I aged for 60 days and loved it! I cut it up - much like you into "prime rib roasts" for the 2 of us and then sealed them in FoodSaver bags.

We've just had one so far and it was FABULOUS!!!

Ron
Last edit: 7 years 8 months ago by RRP.

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7 years 8 months ago #1248 by Vindii
Replied by Vindii on topic Bag came loose - Mold?
Your pic looks like you trimmed much less off than I did. I trimmed heavy to make sure to remove all the mold. I can see some of the darker meat color in your pic. I made sure to cut all of that off.

Im not sure if it affected the taste of the streak but I thought it might.

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