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Ron PrattBy 50 days, the meat will have shrunk away from the UMAi Dry® membrane—particularly the virtually myoglobin-free fat cap.
Second, we recommend aging Choice grade beef for 35-45 day to yield optimal, consistent results.
Third, UMAi Dry® is not a vacuum bag, and provides a protective environment even in a floppy bag.
For special cuts and longer aging it is best to contact more experienced persons with broader applications of UMAi Dry® on the Facebook groups UMAi® Salami, Charcuterie and Dry Aged Steak or Dry Aged Steak. They will surely be excited to hear about your extraordinary experience.
Ron