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KenS,
“UMAi Dry is not a vacuum bag, but a memebrane that allows moisture and oxygen exchange. The purpose of the vacuum sealer is only to bring the meat into contact with UMAi Dry bag. If 75-80% of the meat surface is in contact with UMAi Dry bag at the beginning of dry aging, the process will be successful. UMAi Dry bag may separate as the meat shrinks during aging, that is perfectly normal and will not affect the aging.”
The VM was chosen to help the sealing by most sealers on the market – yet there is a multitude out there and some work better than others.
Ron