The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › umai bag is loose and apparently air is in the bag › umai bag is loose and apparently air is in the bag
Not sure why you are calling this a failure. Commercial dry aging is done with the meat raw resting on a shelf! The difference is they have expensive temperature and humidity control rooms. The UMAi bag permits the dry aging to be controlled within the bag and then within a typical kitchen refrigerator environment. Unless you found the meat smelling rotten and having green fuzzy fingers waving “hi” to you then your meat in this new bag is fine! AGE ON!!!
BTW – if you don’t want to spend the money for a new vacuum then the simplest solution which will give you satisfactory results is this…after placing the meat in the UMAi bag then carefully squeeze out as much air as you can and then grasp the end of the bag and insert a straw or a length of tubing. Then suck the remaining air out of the bag and quickly remove the straw/tubing clamping it tightly. Then merely take a bread twisty and secure the bag!
Even if a small amount of air remains in a bag there really isn’t a concern. Ron