The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Is it a bad seal or just the meat? Striploin 15 lbs › Is it a bad seal or just the meat? Striploin 15 lbs
How is the dry aging going? It sounded like you were going to proceed.
As Ron said, the trick is to make sure the meat is transferred from processor packaging into UMAi Dry® gooey moist. The “seal” or “vacuum” isn’t really important. Air pockets don’t pose a risk because UMAi Dry® isn’t a vacuum bag. It’s an oxygen- and moisture-permeable membrane. It needs the sticky myoglobin coating on the meat to adhere to.
Boneless cuts are generally the best to start your UMAi Dry® journey, because they have lots of moist, sticky meat surface.
A bone-in cut will be more challenging because there is very little myoglobin-oozing meat surface. One side is bone shell and the other is fat cap. Only the book ends offer much “stick power”.
All in all, never fear. UMAi Dry® works just fine in a floppy bag as long as you are aging in a modern frost free refrigerator in regular use located within a consistently room temperature environment.