First time “dry ager” with wall-in fridge

[Thea]

Indeed, you should not expect a perfect vacuum with UMAi Dry. If the meat was good and moist, the UMAi Dry membrane will form a good bond with the surface, if you have rested it meat side down, fat cap up on the open wire rack.
The issue with a walk-in is that humidity is not managed well. If the fridge is not in regular use, the fans may not cycle either, meaning the meat will be just sitting, static in the humid environment. Very little drying will occur, and aging will be slow to non-existent if the temps hover below 36 degrees.