The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Sealing › Sealing Questions › Resealing after a couple weeks? › Re:Resealing after a couple weeks?
I appreciate this post! I weighed my subprimal today to see where it was at in loss and found that the bag had pulled away from the meat side where the rib bones had been carved out of. The fat cap is still stuck very well. From reading this post I think I’ll leave it be. I’m two weeks into it and will most likely leave it for another two. Thus far I’ve lost 2/3 of a pound of moisture. Does that sound right? Thanks in advance for your replies.