First time using drybags

[Mike]

I am hoping that someone on this forum can help me. I started a dry aging process about 3 weeks ago and followed the instructions included. however, I think I should have probably let some of the natural juice from the roasts drain a little better than the instructions would have you believe. Basically about half of the juice has “evaporated” leaving still quite a bit of juice in the bag. None of the meat has started to adhere to the bag to be honest. I am wondering if it is an issue to cut open the bag, let the meat dry a little bit more and re-seal the bag. I have about another two weeks before I plan to serve the meat, but suppose I could let it go longer.

I e-mailed the contact us link, but haven’t received a response yet. I was hoping some of the users may have an idea or if they have seen this where the bags don’t really release the moisture from the meat.

Thanks in advance,

Dinger