The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Should I re-bag? 2 days in › Should I re-bag? 2 days in
If you have it bonding, all is well. The UMAi Dry membrane always relaxes in the first day or two, as it takes up the moisture. People who know the rules of vacuum packaging, assume a leak or a break. The fact is, UMAi Dry is not a vacuum material as it allows both moisture and oxygen exchange. No complete vacuum is necessary–or even possible. If you start with about 75-80% of the gooey moist meat surface in contact with the UMAi Dry bag, that’s all you need. Resting the meat fat cap up for the first week, then gently flipping once the bond is formed allows gravity to ensure best contact. The open wire rack and a regularly used modern frost free kitchen refrigerator located in a room temperature environment will do the magic.