Vacuum sealing method

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2 months 2 weeks ago #14307 by dy31322
Vacuum sealing method was created by dy31322
Hi there, this is my first time using a Umai dry bag. The meat has been age in my fridge for 1 and 1/2 weeks, but today I realized that the seal had opened, the meat still looks red and there is still a little bit of a soft spot in the fat and the meat with some slight discoloration to the fat. I used the straw and bread tie method to get as much air out, I am just wondering would that be sufficient enough for the rest of the dry aging process? I am trying to dry age a certified black Angus NY strip for 45 days.

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2 months 2 weeks ago #14308 by RRP
Replied by RRP on topic Vacuum sealing method
Welcome aboard! What you have described sounds fine, but I do want to ask is your fridge frost free? As for 45 days you may fine that is a bit long for a NY strip, since the meat is thin compared to say a ribeye or a sirloin.
Ron

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2 months 2 weeks ago #14310 by dy31322
Replied by dy31322 on topic Vacuum sealing method
Yes the fridge is frost free. How many days would you recommend? I would like to have a little bit of funk.

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2 months 2 weeks ago #14312 by RRP
Replied by RRP on topic Vacuum sealing method
I have always kept track of all my aging efforts. You know, starting weight, ending weight, number of days and % of weight loss. I have found that my NY strip loins have basically had the same % loss for 35 days and 45 days. Granted the argument can be made that the extra 10 days is enzymes tenderizing the meat and therefore no more moisture lost. But to each his own...
Ron

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2 months 2 weeks ago #14314 by RRP
Replied by RRP on topic Vacuum sealing method
I meant to add this picture and then forgot to!
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