First Timer question

[Ron Pratt]

I’m glad to hear they are in cry-o-vac!!! The meat surface inside has a certain amount of “goo” shall we say which will create a wonderful bonding from the get-go with your UMAi-Dry bag! Just roll back your UMAi bag to slide the meat into.

Yes, you can cannibalize the large bags to create custom sizes for your 1 KG pieces.

Personally 28 to 35 days sound like a winner idea to me for those expensive pieces.

Please let the forum know how they come out for you and remember pictures are always welcome!
Ron