Bond to the meat

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3 weeks 5 days ago #15625 by RRP
Replied by RRP on topic Bond to the meat
At this point it looks like you are fine and as good as it can be. Thing is the bag has adhered to much of the meat and those air pockets are simply trapped now and impossible to move or extract. Happy aging!
Ron

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3 weeks 5 days ago #15626 by The apprentice
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Thanks

Still it seems i have a leak somewhere as it came back as it was 2 days ago. I just cant locate where the air is going in. Should i let it go like that ?
This is the last advice i ask for. I was told that its not a big problem as some poeple just let it rest in the fridge without a bag.

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2 weeks 3 days ago #15643 by The apprentice
Replied by The apprentice on topic Bond to the meat
Hi Ron

After 2 weeks there seems to be more air in the bag but still it does not smell bad.

Here what it looks like

Can you tell me if normal or not
Thanks for your patience hahaha !!

pasteboard.co/J7CU2pJ.jpg

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2 weeks 3 days ago #15644 by RRP
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That amount of air isn't a problem. If there was a problem like if the meat had spoiled it could have ballooned and stunk!
Ron

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2 weeks 3 days ago #15645 by The apprentice
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great !!! Just cant wait to cut this piece open. Would you go with a 35 or 45 days ? As i know its a personal taste but just to know the difference

Bye

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2 weeks 3 days ago #15646 by RRP
Replied by RRP on topic Bond to the meat
For your first attempt I think you ought to go with 35 days. The reason I say that is your meat appears to be a strip loin and therefore dries faster and more uniformly than say a boneless ribeye which benefits from a longer aging.
Ron

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