For safety reasons and for better immediate adhesion of the UMAi Dry Bag to the meat then I never wipe down nor rinse my meat. Why? there actually is a far greater risks of contamination! When I buy my meat in the cry-o-vac bag I cut one end off the cry-o-vac and drain off any excessive moisture. Then after rolling the UMAi bag back I slip the sub-primal right in.
I have watched that video and he is entitled to his opinion and I to mine. To me 30 days is not long enough and he trimmed excessively. That exterior “crust” becomes soft and super delicious.