Removing bag after 10 days? anyone try that

Mike,
Just saw this reply. Yes, there is persistent link from GoLbSalt in 2012 with some very unscientific information indicating UMAi Dry® is no more than wet aging. It is false.
Several peer-reviewed scientific articles have proven the efficacy and authenticity of UMAi Dry® aged meat. the water vapor transmission rate and oxygen permeability of the UMAi Dry® membrane is very different from oxygen barrier laminated vacuum bags for “wet aging,” preservation of meat.
The barrier UMAi Dry® provides prevents outer contamination through out the process–even after the “bark” has formed. It also prevents cross-contamination (aka smell) from fridge to meat and meat to fridge. If you remover the bag, you will find the meat surface is a great host for mold and bacteria. The smell of the aging meat will also be released into the fridge–and the room.
In commercial operations, a dedicated fridge is essential, as is humidification and dehumidification, ultraviolet lights and an all-in/all-out procedure to reduce potential contamination.
Let us know what you choose to do, and what your results are, okay?