The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › 1st try – Ends not well crusted after 5 days? › 1st try – Ends not well crusted after 5 days?
TheaMelou,
You will need to adjust your vacuum sealing expectations, since UMAi Dry® is not a vacuum bag. As the membrane takes up the moist meat proteins, it will relax–THUS the looseness on the ends. Completely normal.
UMAi Dry® is also oxygen permeable. Air pockets are no risk whatsoever. There is NONE of the worry of vacuum packaging “leakers” with UMAi Dry®, and no need to change the bag.
Leave it. Relax. Let the frost free function of your fridge do its work, and allow the bond to continue to form between UMAi Dry® and meat surface.
As long as you start with gooey moist meat and dry aging in a modern frost free kitchen fridge that resides in a room temp environment and is in regular use, dry aging with UMAi Dry® is worry-free.
Does that reassure you?