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Ron PrattWell, let’s start with the fact your Food Saver is 40 years old…Mine is 19 and I actually like this older “dumber” model and have pitched one newer model and gave away another as I want to control the sealing process timing…but anyway…
The 75% you mention really isn’t an issue, but I’m in the camp that believes is sealing the meat and then just leaving it alone until I’m really to cut my UMAi Dry® bag open.
That 18 pound boneless rib eye is a NICE size “chunk-o-cow” and honestly being that big and that thick it really needs at least 42 to 48 days to produce a nice, recognizable dry aged effort.
Now the bad news.. that refrigerator down in your basement – regardless of the temperature being 52º – already tells me that is not a “regularly used modern frost free kitchen refrigerator located in a room temperature environment.”
The frost free feature assures a refrigerator will wick off the moisture as a piece of sub-primal dry ages. Otherwise the meat will just lay there and rot.
Ron