The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › First Timer and need advice › First Timer and need advice
Ron PrattWelcome aboard! Sorry, but I can’t open your picture links – it just says:
That page doesn’t exist
The requested page was not found.
Then as for the vacuum…here is this from the Q&A to the left of the screen:
WHAT IF I NOTICE THAT THE VACUUM HAS BEEN LOST?
UMAi Dry® is not a vacuum bag, and is significantly more oxygen permeable. Ensure that you have the meat resting meat side down, fat cap up on the open wire rack. If you have not achieved a perfect vacuum, particularly if you have some small amount of air in the corners of the bag or in the divots when the bones have been cut from a ribeye, for instance, never fear. You will have good, consistent dry aging results with only 70 to 80% of the meat surface bonded.
However, if you notice within the first day or two that more than 25 to 30% of the meat has not maintained contact with the UMAi Dry® material, you should repeat the application with the vacuum sealer, ensuring the surface of the meat is moist to achieve the bond.
Ron