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?
This is the fat cap side, as you can see the bag is still attached to the cap everywhere.
There are some pockets of air between a quarter and a fifty cent sized coin where the ribs were carved out. I think it is from shrinkage since the cap is still intact. Am I correct in this or should I be concerned? Appreciate the feedback as this is my first drybag experience and I would hate to lose a $70 rib eye 🙁
BTW…thanks Ron for posting my pics!