Liquid accumulation in bag

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6 months 3 days ago #15525 by ChrisB
Liquid accumulation in bag was created by ChrisB
Hi, I had my first go at dry aging a piece of cube roll. I placed the beef in the UMAi bag following the instructions and now it's at its 3rd day. I have noticed that there's some liquid accumulating and was wondering if this is normal at this stage?
Have another question regarding the refrigerator, can the dry aging be carried out in a wine cooler at 5 deg C. Reason being that the fridge gets opened and closed more often than the wine cooler so I'm thinking the conditions would be more constant.

Chris

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6 months 3 days ago #15526 by RRP
Replied by RRP on topic Liquid accumulation in bag
Chris,
Excuse my lack of understanding, but what is a cube roll? As for using a wine cooler - the answer is a flat out no! The reason is that wine cooler only chills, it does not have the circulation and moisture removal that a modern frost free refrigerator has. Without the moisture being removed from the air as the meat dry ages it instead will simply rot. You are much better off using that fridge that does get opened more often.
Ron

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6 months 3 days ago #15527 by ChrisB
Replied by ChrisB on topic Liquid accumulation in bag
Hi Ron, the cube roll is the same cut as the rib eye but missing the fat cap on the edge. It could be also called a scotch fillet I think. Terminology is different from country to country I guess. I'm from Malta.
I'm dry aging in the refrigerator, my concern is that the temp varies, humidity was 85% and I had some liquid collecting in the bag.
The reason I mentioned the wine cooler was that the humidity I could measure was around 65% with a constant 6degC temp. So I was thinking the conditions might be better.

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5 months 3 weeks ago #15536 by ChrisB
Replied by ChrisB on topic Liquid accumulation in bag
A small update, after the fourth day liquids were still increasing so I opened the bag and drained it and re vacuum sealed it. I was noticing humidity levels were increasing so something had to be wrong. Then it hit me, the refrigerator is a built in type and not a frost free model! I took my chances and put the bag in the wine fridge...so far so good. Liquids are gone after 10days, the bag has adhered to the meat and till now there's no smell coming out of the meat. Time will tell now!
Chris

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5 months 2 weeks ago #15563 by ChrisB
Replied by ChrisB on topic Liquid accumulation in bag
It's been 22 days now and so far it's looking fine, no mould or bad smells at all. Was wondering how much weight should be lost in the process, so far it's lost 24%, is that right?

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5 months 1 week ago #15565 by RRP
Replied by RRP on topic Liquid accumulation in bag
Looking back at my records for aging ribeye sub-primals I have never hit that high of a water weight loss before 45 days. My guess is your meat was probably injected with “who knows what solution”.

Some stores/butcher shops love to sell injected meats since tap water is pretty cheap, but gives a GREAT profit increase!

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