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?
My first question is are you handling the meat after it is sealed in the bag ad initially placed on the shelf? Excessive handling (or IMHO any handling) is asking for potential trouble.
You refer to the Drybag material as being flimsy in comparison to regular vacuum bags and that stands guilty are charged! The Drybag is MADE that way ON PURPOSE to allow the moisture to escape!
As for air pockets forming some will occur naturally and can’t be expected and are really nothing to be concerned about – unless the bag was to really balloon up which could indicate the meat is off-gasing and the meat is spoiling – though this condition is unlikely if you observe reasonable sanitation measures while bagging.
Lastly – perhaps your meat is in fact too dry at the outset as there needs to be moisture from the natural enzymes present to bond with the Drybag.