Straight from Cryovac to UMAi bag?

[Ron Pratt]

quote mahenryak” post=6532:

I’m thinking you don’t want to risk introducing contaminants/bacteria through the rinse/pat dry process.

BINGO! Terry! Using tap water let alone taking the chance of the meat touching the sink or counter adds unnecessary risks. As you said, just let it drain, but don’t rinse and don’t try to pat dry. After sealed in the UMAi Dry® and placed in a properly working refrigerator then any excess moisture inside the bag will be released through the bag during the dry aging process. BTW I’m starting a new one tomorrow myself! How long do you plan to age yours? I’m going 45 days for sure. Ron