The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › New to dry Aging – Concerned with the progress. › New to dry Aging – Concerned with the progress.
If I were you I would attempt to get as much of that liquid down to one spot and then puncture the bag with a small hole to let the moisture drain out. It doesn’t have to be perfectly dry. Then place a piece of good packing tape over the hole.
Since you said it is a bone in piece be really careful handling it so you don’t create rips or holes. I am assuming you had placed folded up parchment paper or such over the sharp edges of the bones.
Then as long as your refrigerator is a frost free unit in proper working order you do not need that silca gel.
Otherwise your progress sounds Ok to me. Please reply back to tell us how the fluid drains and sealing went.