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Scott MarkHuan,
I agree with both Ron and Thea. I can’t promise that everything is fine, but my first dry-aging was done in a fridge with no bag at all – open-air – and that is how much dry-aging is still done. I find that the drybag is more — controlled than open-air, but if the seal isn’t perfect I still get a good result. I agree with Ron – it’s like contact paper.
And I agree with Thea – you can do this. It might take a little practice to get the best results. BUT – unless something goes horribly wrong, your practice runs will be fine to eat, and will get even better as you get a better bond.
Some people just don’t care about the taste of food. I’m guessing that you wouldn’t be here if that were the case. So I believe that once you get this working for you, you won’t ever prefer to eat unaged beef again.