The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Sealing concern. › Sealing concern.
June 8, 2015 at 7:10 pm
#9256
Jan OomsMember
That’s what I mean, the bonding between the Umai bag and the meat( your filet mignon) and the elastic netting will solve your bonding problem. I fit the correct size elastic netting over the Umai bags on my Coppa’s and Bresaola as well, never had a problem.
I find that filet Mignon is too small to dry, after around 40% weightloss, there isn’t much left.
Have you ever tried to make Biltong, these meat sticks are finished in around 7 days including the curing.