The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Sealing › Sealing Questions › (HELP) Rookie concern and problem~ › (HELP) Rookie concern and problem~
If I could not get 75-80% of the meat surface in good contact with UMAi Dry though massaging the air out, my preference would be to dunk the whole thing into a sink or stock pot filled with water–leaving the opening above the water level. The waters does a better job of pushing the UMAi Dry into good contact with the meat surface. From there, Ron’s suggestion with the tie wrap or twist tie is excellent.
Just remember, this is not a vacuum bag, so you must not have the same expectations for sealing–nor the same worries if there are air pockets. With just that 75-80% contact and bond with the meat, you can achieve excellent results.
Furthermore, the meat will shrink away from the meat surface over the course of aging, so you will find air gaps occur inevitably.
Hope this helps!