The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › New to Dry agingand had a couple of questions › New to Dry agingand had a couple of questions
Thank you for the quick reply!! I did not pat dry since the directions did not say to, just wiped the blood from the mouth of the bag for better sealing. And sorry about the image posting error, I misunderstood the directions on that.
And as far as the 80% bond, it was definitely 80% last night but it seems a little bit looser (ie wrinkles on the fat cap) and was just seeing if this looked ok now. Sorry if I am asking a redundant question but I am just nervous and want to make sure I do this right. Lol, I have two more bags and plenty of the vacmouse adapters, so re doing it is not a problem if it could yield better results. Thanks again for your help and your patience! Look forward to learning more and to making some amazing dry aged steaks!