Wetting the surface of the meat

  • Gtekneci
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1 month 2 weeks ago #15670 by Gtekneci
Wetting the surface of the meat was created by Gtekneci
Hi. So I took a first attempt at bagging and sealing my ribeye. I couldnt get the bag to seal as the sealer was melting through the bag. I decided to leave it in the bag and put the meat in the fridge overnight whilst I got another vacuum sealer. The following day I was ready to give it another go with the new sealer. However when removing the meat from the first bag the meat juices proteins had pretty much all gone. Concerned that the meat would not bond to the new bag without enough moisture I wet the meat all over slightly with hands making sure I washed them thoroughly beforehand. The meat is now sealed and in the fridge. Is it ok to have done this? Will the water help with bonding to the new bag? Should I be concerned about bacteria? What should I look out for to understand whether it's going well or not? Thanks.

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1 month 2 weeks ago #15671 by RRP
Replied by RRP on topic Wetting the surface of the meat
As long as you were as careful as you said you should be fine!
Ron

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