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The UMAi Bag is thin since it is designed to let the moisture exit. That is the reason you can’t dry age using a heavier Food Saver bag. There might be reasons that your previous bags have lost the vacuum and it could even be as simple as the rack or shelf you have placed the meat on has a minute rough spot which has torn the bag. Too late now, but (back on my soap box again) I wish people would stop and use their first bag to seal and seal again to get the hang of it rather than go through all their bags. Trust me – this has worked for thousands of bags sold! Also you don’t have to achieve a perfect vacuum. Rather you want the bag to adhere to the moist meat and then the two will bond. Unnecessary handling and inspection will get you in trouble. There is no need to take it out until time to enjoy your efforts. Ron