Just to recap, UMAi Dry® is not a vacuum bag. It is a moisture and oxygen permeable membrane that bonds with the protein coating on the meat. All it requires is 75-80% contact with the very moist meat surface and a modern frost free fridge located in a consistently room temperature environment.
UMAi Dry® is easiest to apply with a simple manual lid and latch FoodSaver model: https://www.drybagsteak.com/dry-age-cure-vacuum-sealer-comparison.php
If you want to try applying UMAi Dry® without a vacuum sealer, try this method: https://youtu.be/K9B7pozroe8