The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › First time dry aging a 13 pound ribeye, is this normal? › First time dry aging a 13 pound ribeye, is this normal?
Good to know Ron’s advice helped. Sounds like the meat was likely not fully thawed when you bagged it up. In an a regularly used modern frost free kitchen refrigerator located in a room temperature environment, the rate of evaporation through the UMAi Dry® should allow for a secure bond within about 7-10 days. If the meat is not completely thaw when bagging, the rapid release of moisture from the meat will cause pooling moisture for about two weeks. Again, you must be using a full sized frost free fridge with just one big hunk of meat to expect this pace of moisture uptake.
Hope this helps.