The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Why the UMAi Dry Bags versus a Synthetic Casing? › Why the UMAi Dry Bags versus a Synthetic Casing?
February 23, 2015 at 12:04 pm
#8959
Member
I guess you have to think of the Umai bags as having the ability to release moisture at a controlled rate. Natural and fibrous casings will evaporate water at the rate allowed by the ambient humidity….the Tublin (Umai) material will allow only so much out at a time.
Dry rim (case hardening) is a large issue (AKA problem) with conventional casings without a proper environment (curing/drying chamber)…it is minimised with Umai.
The bacteria barrier applies more to aging of (uncured/ or fermented) whole muscle cuts.