The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › sealing problems – what to look for? › Re:sealing problems – what to look for?
Ron PrattWelcome Kim from Denmark!!!
First is the good news which you yourself provided by reporting your success with sirloins! As for the loin strip those pockets are the result of where the butcher cut out the bones and I like to refer to them as peaks and valleys. At first with some massaging to get the air out you can get the bag down against the valleys without stretching. Even some air from day 1 is not a concern. As the meat ages it shrinks as the moisture is released and yes the bag will pull loose somewhat from the valleys. There will be some difference in the shade of the meat due to this, but as long as the bag remains sealed it will continue to work properly. Be sure to report back your results!
Ron