The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Please help!!.. drybag did not seal properly › Please help!!.. drybag did not seal properly
I was having the same problem, and the same solution occurred to me. Only difference is that I am using a chamber vac sealer. I used it to seal a regular, impermeable bag around the Umai-bagged meat. I removed the outer bag after 24 hours. It seems to have helped to create a better bond. It still feels “softer” compared to meat that I have sealed for the curing step. I am treating it gently to avoid disrupting the bonding at this stage. There are a few gaps at the edges, but the primary surface of the meat seems to be in good contact with the Umai material.
This is my first experience with Umai and I don’t entirely know what to expect. My guess is that the first week or so is the most critical. And spice rubs must be a factor. I watched the Ballistic BBQ video on coppa, and noticed that he decided to remove some of the thick layer of paprika to enable a better bond. I tried to get about the same amount on my coppa, and black pepper on my hams. Hope I got it right, but it would be helpful to have some specific guidance on this from Umai. How does a spice rub interact with the Umai material when creating the initial bond?