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Unread 07-04-2014, 10:38 AM   #7
Ron_L's Avatar
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I would be concerned that bacteria was introduced onto the meat when you were handling it and would still be present in the vacuum pack. I'd say try it with something small and cheap before trying it with a lot of meat.

Also, you can dry age at home with Dry Bags. There are a few threads around here on using them and the results have been good.
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