1st try - Ends not well crusted after 5 days?

  • Melou
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2 weeks 4 days ago #14266 by Melou
1st umai dry age with bone in ribeye.

Started 4 days on fat side, switched on bone side. Some things I have noticed:

1. While the initial seal was quite good - tight sealed and double sealed - with great membrane contact throughout, there might be a slow puncture leak as the ends are noticably less 'vacuum tight' than 5 days ago. (I have been vacuum sealing food for 10+ years)
2. While the membrane has bonded well on botrh the fat and bone sides (90%+ bond), the ends still show some wetness/blood, with a sub 50% bond rate. I have tried to 'press in' the membranes on the ends... but I don't have high hopes.

Any veterans care to chime in ?
Should I reseal? Rebag/reseal? Or just CTFO and relax and enjoy the aging process as RRP would put it? ^^

Thanks!

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2 weeks 4 days ago #14267 by BagLady
Replied by BagLady on topic 1st try - Ends not well crusted after 5 days?
Melou,
You will need to adjust your vacuum sealing expectations, since UMAi Dry® is not a vacuum bag. As the membrane takes up the moist meat proteins, it will relax--THUS the looseness on the ends. Completely normal.
UMAi Dry® is also oxygen permeable. Air pockets are no risk whatsoever. There is NONE of the worry of vacuum packaging "leakers" with UMAi Dry®, and no need to change the bag.
Leave it. Relax. Let the frost free function of your fridge do its work, and allow the bond to continue to form between UMAi Dry® and meat surface.
As long as you start with gooey moist meat and dry aging in a modern frost free kitchen fridge that resides in a room temp environment and is in regular use, dry aging with UMAi Dry® is worry-free.
Does that reassure you?

Dry aging geek

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  • Melou
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2 weeks 4 days ago - 2 weeks 4 days ago #14268 by Melou
(First off, as with all other customer service related matters, extremely fast answers. +1 Rep. )

Most definitely :) I hadn't computed that letting moisture out and and O2 in would eventually mean a looser fit. Totally makes sense now... Wish I hadn't been mildly fondling with it for the past hour.

https://flic.kr/p/SRqcqGhttps://flic.kr/p/SRqcqG

https://flic.kr/p/RecLYxhttps://flic.kr/p/RecLYx

Last question, then I'm leaving it be for 4 weeks, I promise - I trust the process and product! :
- Should I expect a rebinding of the membrane to the meat/unbarked areas (no lies, I have peeed it off the bark in a few places from too much manipulation).

Logic tells me the most of the bark has formed and that the membrane is doing it's protection job.
Last edit: 2 weeks 4 days ago by Melou.

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2 weeks 4 days ago #14269 by BagLady
Replied by BagLady on topic 1st try - Ends not well crusted after 5 days?
Like your mom most likely said:
"Don't touch it."
As long as the meat is moist and the fridge is cycling appropriately, all is well.
Glad you were happy with the customer response. We do our very best (especially since the "we" is often only one to two people!).

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