First time dry aging

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2 weeks 5 days ago #15711 by ltwilley
First time dry aging was created by ltwilley
I have been dry-aging this meat now for 28days. 7 Days ago, I changed the bag because the seal was broken. I am a bit concerned about the white color (which I am guessing is mold) that has suddenly appeared in the last week.

Here are the pictures: drive.google.com/file/d/1H_oQY-ootKDKeDc...5B5/view?usp=sharing

I was planning on 45 days, but should I take it out now?

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2 weeks 5 days ago #15712 by RRP
Replied by RRP on topic First time dry aging
That bag sure is loose! But - tell me more about where you are trying to dry age it? A modern frost free refrigerator or something else?
Ron

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2 weeks 4 days ago #15713 by ltwilley
Replied by ltwilley on topic First time dry aging
I can try to put a new bag on it again, but it is quite challenging due to the size and the shape.

It is a modern walk in frost free refrigerator.
Lars

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2 weeks 4 days ago #15714 by RRP
Replied by RRP on topic First time dry aging
Don't waste yet another bag - while yours is loose trying to rebag it will gain you nothing at this point. That mold is from spores that were already on the meat when you bought or introduced when you re-bagged it. Typically mold is on the surface as the meat itself is sterile unless it had been blade tenderized then all bets are off!
Ron

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2 weeks 4 days ago #15715 by Cville85
Replied by Cville85 on topic First time dry aging
I'm a first time dry age bagger as well and I need help. I have tried everything to get my FoodSaver 4840 to seal my bag. I've reviewed the tricks and tips section on this site and tried a few things, but I can't get my FS to vacuum seal. I then borrowed a FS 2000 and got the same results. I watched the basic bagging video on this site and followed step by step, and still can't get either FS to seal my bag. I have a nice 4 bone rib eye roast that I want to dry age but need to get my FS to work first. Any suggestions is greatly appreciated. Thanks in advance.

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2 weeks 4 days ago #15716 by RRP
Replied by RRP on topic First time dry aging
Sorry to hear of your frustration sealing the bags

You don’t even need a sealer as a perfect vacuum is not necessary! In fact what you can do is place the moist meat into the bag and then using your hands press the bag against the meat while forcing out as much air and not leaving any air pockets. Then at the open end insert a drinking straw or a piece of tubing in and then grab the bag tightly around the straw or tubing and finish sucking out as much air as you can. When done quickly remove the straw or tubing and tightly close the end using a bread twisty.
Ron

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