The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › MY LAST ATTEMPT TO DO AN UPLOAD! › Re:MY LAST ATTEMPT TO DO AN UPLOAD!
Very helpful photo and exchange!
Thank you for persisting. You show that it can be tricky to get the hang of the sealing and bonding, but you will find the technique that works best for you, and savor the results soon!
Just remember, if you have a properly handled subprimal of whole muscle meat kept at appropriate storage temperatures (32-38 degrees Fahrenheit) with excellent air flow throughout the aging period, any compromise of bond should only cause slight differences in depth of trim after aging–a couple of millimeters. Otherwise, trust your nose. It knows the difference between the pleasant “funk” of dry aging meat and something gone off.
Your photo shows a dry aging piece of meat shrinking as it should. Not pretty, but darned delicious in the end!