The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › sealing › sealing
TheaSebastian,
No tape! Netting, maybe.
You do not want to block the airflow to the entire surface of the meat. The bond will only form with good, healthy air flow allowing the meat proteins coating the meat to adhere to the UMAi Dry® membrane. If you block the air flow, the meat will immediately begin to spoil.
We once had a customer tell us they used an “old world method” of coating the beef in lard before dry aging. They coated it and put it into the UMAi Dry® bag. Of course, sadly, the meat spoiled.
You truly want just good, juicy, gooey protein drenched meat to slide into the UMAi Dry®, the material to get drawn down as best as possible, then just leave it.
It isn’t a vacuum bag, so don’t expect perfect contact. It isn’t necessary. Even a “floppy” bag will provide a perfect aging environment for dry aging within UMAi Dry®.
Okay?? No tape!
Maureen