First timer & resealed eye of round beef after 3-4 days...am i ok?

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6 months 6 days ago #15307 by FBSK_1907
That is the first time i am using Umai bag and i started with charcuterie bag to make bresaola. I cured an eye of round beef for two weeks (umai recipe), rinsed and put it into Umai bag.

I thought that i had a good vacuum and sealing but than i noticed that i am losing contact (much less than %70-80) at the second day. So i changed the bag at second day.

It turned out the same after two days i changed the bag. Than i thought that i realised what i was doing wrong. I had dried the meat with paper towel after rinsing subsequent to curing. Than i spread paprika which made it even drier.

So i thought that the issue was lack of moisture. I crossed my fingers and decided to open the seal (at 4th cumulative day). I put the gloves on and cut the bag from its seal. The smell was ok and there were not any trace of spoiling. I removed the butchers knot, wet the meat with water and that i resealed with the same bag. The vacuum and contact looked perfect at first and second day.

As today is 10th day, i still have a very good contact and it has already started to change color after 6-7 days. But i can not help thinking that i might have spoiled the meat. Do you think what i did spoil the meat?

I am writing this down both to reilieve myself if possible and to be able to helpful to others through your comments on what i experienced.

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6 months 5 days ago #15314 by BagLady
Hi! Sorry for the delay in response!
What you describe demonstrates such tenacity! With charcuterie, if you don't rinse and bag immediately, the meat will lack sufficient moisture to forma good bond. You've worked really hard to figure that out.
Essentially, even a loose UMAi bag will provide the protected environment you need for successful aging. Less air to start, will mostly lead to more effective moisture release--at the start. Eventually, with charcuterie, the meat will dry and shrink away from the Umai Dry membrane. Never fear. If white mild spots begin to form, watch carefully to make sure they do not begin to turn color. So long as you are aging in a regularly used modern frost free kitchen refrigerator located in a room temperature environment, you should have no problems.
Once reaching target weight loss of 35-40%, you can wipe any minor white mold away with wine vinegar prior to vacuum sealing to protect the moisture level.
Hope this helps!

Dry aging geek

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6 months 5 days ago #15319 by FBSK_1907
Yes it helps, thank you very much. Just chilled and waiting for tasting the outcome.

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5 months 4 weeks ago - 5 months 4 weeks ago #15345 by FBSK_1907
Just wanted to give an update.

Today is the 20th day. It started aging with 1144 gr and now it weights 854 gr with app %25 weight loss. Depending on the total weight loss&expected duration suggestions, speed of the loss seemed a little bit faster to me. You can see how it is looking right now.

I will finish somwhere between %35-40 and post the outcome too.

flic.kr/s/aHsmKJNL9E
Last edit: 5 months 4 weeks ago by FBSK_1907.

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5 months 2 weeks ago #15359 by FBSK_1907
Hello again,

Right now it is almost end of 4th week after curing. The weight loss is app. 35% (1144gr-->760gr) and the outer shell is not rock hard. It will probably reach 40% within a week. It seems quite fast according to what i read in the forum.

Do you think that i should wait for a while longer and aim more weight loss?

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5 months 2 weeks ago #15360 by BagLady
Four weeks for a completed Bresaola sounds highly suspicious. Curing and dry and beef can be tricky.

My first question would be: did you cure the meat completely submerged in the cure solution for two full weeks? It is very easy for beef to refuse to take up the cure. Pork cures much more easily.

My next question would be: are you sure you’ve done the calculation correctly? Unless it was a very narrow diameter chunk of eye of round, it is extremely unlikely that even a well cured piece of beef could have 35% weight reduction in only four weeks.

Are you drying in a regularly used modern frost free kitchen refrigerator located in a room temperature environment?

Dry aging geek

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