Meat is curing but bags haven’t arrived

[Thea]

Alistar,
First of all, allow the meat to continue to cure. It really cannot cure too long, but certainly will not improve if removed from cure before the you have the UMAi Dry® membrane protection.
You certainly don’t want the surface drying before you put the meat in the UMAi Dry® because that moisture is the only thing that is essential for successful UMAi Dry® use. Since the material is a membrane, it needs that sticky moist myoglobin to adhere to–UMAi Dry® is not am vacuum bag, and will not behave like one.
We are so sorry the UMAi Dry® shipment went on a world tour–and didn’t take you along!! Please let us know when you finally have them in hand.