Re:sealing problems – what to look for?

Finished a 30 day dry age. Appearance and outside texture all good.

However, hardness of exterior penetrated fairly far, trim loss was huge. Even the interior was too firm instead of being tender. Flavor was not appealing – a mild gaminess not balanced with any good meat flavors. Tasted less appealing than fresh meat. I tossed the whole thing.

The bag seemed to do a great job of drying – too good. The meat was on the road to becoming meat-leather. It was at a very cold place in the fridge, 33-34F, so that may have hampered the auto-digestion.