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January 21, 2017 at 12:02 am #10808
It sounds like in your case you don’t need to worry about spoiling the meat. Complete vacuum is not required for UMAi Dry®, in fact the only purpose for vacuum sealing is to bring the bag into contact with the meat so that the proteins on the surface of the meat can create a bond with the bag. If you have 75-80% of the surface in contact with the bag the meat should age properly.
The hard “bark” will form in about one week, so look for that to start happening.
We hope you will enjoy the results of your patience.