The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › First time using drybags › First time using drybags
Hello Mike – welcome to the forum! Sorry to hear of your problem. To help you I need to ask some questions. On the end that you sealed do you have excess bag material sufficient in length to make a small cut to drain the moisture and then reseal it? At 3 weeks the bag should have bonded with the meat unless it was extremely wet all over. Since you say it hasn’t bonded tells me you have tried to pull the bag from the meat – right? In that case then you must not have had a good seal to begin with as the vacuum process would have made the UMAi Dry material quite tight to begin with so pulling it loose now makes me question the sealing. Hasn’t the meat turned somewhat brown in color? Ron