The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › New to dry ageing in bang need help. › New to dry ageing in bang need help.
Ron PrattWelcome aboard, Justin. I’m not sure you have an issue, but please check out the Q&A of this forum and that should help you assess your situation.
In particular this one…
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