Another "Air in bag" question.

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1 month 18 hours ago #14956 by chrismariusb
Replied by chrismariusb on topic Another "Air in bag" question.
So, what should I do? should I remove it and rebag it with parchment over the bone tips? If I do rebag it, would it be a bad idea to lightly moisten the meat surface? What should I do?

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1 month 18 hours ago #14957 by RRP
Replied by RRP on topic Another "Air in bag" question.
This is really a 50/50 call. Personally I would stick with my first bagging effort! After all what do you have to lose? You will know sooner than later if the bag balloons up and then let's cross that bridge then...OK?
Ron

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1 month 18 hours ago #14958 by chrismariusb
Replied by chrismariusb on topic Another "Air in bag" question.
haha, only a $150 piece of meat. What would the bag ballooning up mean? I assume it would mean something bad.

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1 month 17 hours ago #14959 by RRP
Replied by RRP on topic Another "Air in bag" question.
Sorry - I was NOT making light of your concern!

When I said ballooning that means that as the meat dry ages it is giving off water in the form of water vapor which CAN make the bag balloon.

You asked: "I assume it would mean something bad." Not necessarily.
Ron

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1 month 17 hours ago #14960 by chrismariusb
Replied by chrismariusb on topic Another "Air in bag" question.
My biggest concern with re-bagging it and moistening it this early on would be introducing contaminants into the bag that might cause undesirable mold or bacteria growth. If I'm not mistaken the first few days to a week or so are the most important for forming the bond between the meat and the membrane, correct?

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1 month 5 hours ago #14962 by RRP
Replied by RRP on topic Another "Air in bag" question.
Yes , your concern is correct as far as introducing contaminates. BUT as long as the meat stays cold during the transfer and you are working in a clean environment in your kitchen the risk is pretty low. You might want to use bottled water and a clean sprayer.
Ron

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