1 week process

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1 week 2 days ago #15408 by ticofontoura
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Hello, I speak from Brazil and I would like your opinion. my dry aged process has a week and i would like to know if everything is ok with it.

ibb.co/bKp6pnm
ibb.co/YpPQjgb
https://ibb.co/bKp6pnm
https://ibb.co/YpPQjgb

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1 week 2 days ago #15409 by RRP
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Looks great to me! Good job!
Ron

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1 week 20 hours ago #15425 by ticofontoura
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I have a limit to mature until Feb 19 (a bbq party on this date). Is it possible to divide the whole piece into two parts on feb. 19?I eat one of them in this bbq party and the other put in a new bag and continue the aging for more days?

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1 week 17 hours ago #15426 by RRP
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You could try, but the UMAi Dry® bag will not properly adhere to a new bag and the handling could introduce bacteria and ruin the other half of the meat. I would just call this first attempt done and cut and freeze the rest of the meat.
Ron
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1 week 13 hours ago #15427 by ticofontoura
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Thank for your help!!!

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