Newbie with a question

[Thea]

First of all, UMAi Dry will not hold a vacuum. It will only stick to the moist surface of the meet. This is why we suggest the “clean transfer method.”

Second, in three weeks, if you are dry aging in a modern frost free kitchen refrigerator located inside a room temperature environment, the meat should absolutely be looking mahogany brown by now. What are you aging in?