The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Sealing › Sealing Tips & Tricks › Use of a Check Valve for sealing › Re:Use of a Check Valve for sealing
Ron PrattIf I understand you correctly you are saying the bag started out tight to the meat, but in a day or two there are air pockets inside. If that is the case then clearly there is a leak either in your seam or that check valve itself. Continuously running the pump may work to allow the bag to adhere to the meat during the transfer of moisture out, but I’d try to find the leak myself. BTW if you are using a boneless primal then the valleys where the bones had been are prone to pull away as the meat shrinks so slight air pockets may be noticeable after 2 or 3 weeks but certainly not this soon as you have experienced. Good luck!