Opening Bag after 25 days, sneaking a steak and continuing to dry age?

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1 month 5 days ago #14169 by fogocharcoal
Hi,

Getting into the whole Umai Dry age thing. I was wondering whether it is safe, recommended or a big no no to open the bag at some point during the process, for example after 25/30 days, cut off a piece and then reseal the bag and continue dry aging to 60 days, cut off a piece, continue aging etc.

What are the views on that? I tried to search, but couldn't find anything.
Thank you!

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1 month 5 days ago #14170 by RRP
Welcome aboard!

Personally I would not do that. But - it's your meat so do with it as you wish. But if you do - I would use a sterile knife and sterile cutting board and then reseal the UMAi Bag® without cutting off the now loose excess bag.
Ron

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1 month 5 days ago #14171 by fogocharcoal
Thank you! Why do you recommend against it, the risk that the meat might spoil increases substantially? Why without cutting the loose excess bag, i would have thought it a good idea to cut off the loose part o the bag?

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1 month 5 days ago #14172 by RRP
There is next to NO spoilage concerns as long as your refrigerator is in proper working order. At 25 days your bag has been firmly bonded with the meat - I'm just saying to leave yourself the excess as room to get a vacuum again...if you were to have trouble and have to cut off some for even a second or third attempt you can do it! OR you could skip resealing it all together and just collapse it down and tie off with a bread twisty.
Ron
Ron

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1 month 5 days ago #14173 by fogocharcoal
Appreciate your super fast replies! Thank you!

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1 month 5 days ago - 1 month 5 days ago #14175 by swerdnick
Just a thought, if you peel the bag back to cut a piece off you will most likely separate the bag from the meat in places. It has been my experience that the bag will not re-bond well at this point since the meat will be dried out.
Last edit: 1 month 5 days ago by swerdnick.

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