The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Bag has not bonded to large portion of ribeye. › Bag has not bonded to large portion of ribeye.
The first questions are:
1. Did you do a clean transfer directly from the processor packaging? This would prevent any surface inoculation of mold and would guarantee that necessary gooey moist surface.
2. Did you start aging the first 7-10 days meat side down, fat cap up on the open wire rack? If you, you gave the larger meat surface the optimum conditions for best bonding.
3. Did you gently flip onto the fat cap after this time? That step would allow the moisture in the meat to gravitate toward the fat cap, and give it the best chance of staying in contact with the UMAi Dry® membrane, though that surface need not have perfect contact at all.
4. These white dots could be fat or salts from the meat, these often appear on the surface as the meat shrinks away from the UMAi Dry membrane. Watch for any change in color and stop aging if you see the color change to greenish, blackish or other.
Hope this helps.