Dry aging beef?

[stearns]

First steak is in, just over 6lb of USDA Prime Loin from Costco (had to cut the narrow end down a little to fit into the bag)

Sealing this bag was a bit of a bi***, but I followed the method from here about doing a diagonal seal first and it helped. I also did a wet seal twice for each and it seemed to stick, I couldn't do a full vacuum seal because there was too much juice in the bag and I was worried it would get up there but I got at least 85% of the air out like the instructions say, pretty much all of the steak was in contact with the bag. Not sure what the plan is, maybe cut off some steak every 14 days to see how things progress, but looking forward to it

[T.G]

Originally Posted by stearns

First steak is in, just over 6lb of USDA Prime Loin from Costco (had to cut the narrow end down a little to fit into the bag)

Sealing this bag was a bit of a bi***, but I followed the method from here about doing a diagonal seal first and it helped. I also did a wet seal twice for each and it seemed to stick, I couldn't do a full vacuum seal because there was too much juice in the bag and I was worried it would get up there but I got at least 85% of the air out like the instructions say, pretty much all of the steak was in contact with the bag. Not sure what the plan is, maybe cut off some steak every 14 days to see how things progress, but looking forward to it

Any reason you can't partially freeze the steak before putting it in the bag? It would solve your juice problems.

[jonumberone]

Originally Posted by T.G

Any reason you can't partially freeze the steak before putting it in the bag? It would solve your juice problems.

Not sure about the brand of bag that Ben was using, but the bags I use want the meat to be wet.
The juice in the cryovac bag helps the dry aging bag adhere to the piece of meat, creating the bond that these bags (Umai Dry bags) need to work.

[mosesbotbol]

Originally Posted by jonumberone

Not sure about the brand of bag that Ben was using, but the bags I use want the meat to be wet.
The juice in the cryovac bag helps the dry aging bag adhere to the piece of meat, creating the bond that these bags (Umai Dry bags) need to work.

That is how it works for me too.

[T.G]

Originally Posted by jonumberone

Not sure about the brand of bag that Ben was using, but the bags I use want the meat to be wet.
The juice in the cryovac bag helps the dry aging bag adhere to the piece of meat, creating the bond that these bags (Umai Dry bags) need to work.

So putting the meat and the cryo meat juice in the bag, then partially freezing it before sealing, after sealing allowing it to thaw in the refrigerator won't work?

Just curious. I've thought about getting some of the bags, but I'd rather not deal with a meat juice mess.