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?
Personally I have changed my thoughts on drying let alone rinsing meat like I used to. Rather than risk contaminating the meat somehow I slit the cryovac bag and allow it to drain into the sink for at least 30 minutes. I’ll turn it during that time to help with the drainage. By then my meat is still wet, but not sloppy, but also still covered with the same enzymes it has spent for however long it has been in the cryovac.
Just a thought for you since you seem to have more air pocket issues than others report you might want to try the butcher’s netting trick or even a piece of women’s panty hose. Either while sealing your meat or right thereafter place the netting/hose on the bag and leave if for say 3 to 5 days. That should be ample time to allow the initial bond to happen between the meat and the Drybag. Just be careful when you remove the netting/hose.
Please keep us posted on your efforts!