The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Time to pull my coppa? › Time to pull my coppa?
You can pull it now, but if it were me I would let it go another couple of weeks at least. There is much more than just drying that happens, the flavors develop over time due to enzymatic action.
As for the equalization in a vacuum bag, it may be a good method to soften the outside. Depending on your fridge environment, it can have more or less case hardening (hard outside, soft inside). Usually if the meat was cured well (salt distributed/penetrated all the may into the center) case hardening is not a major issue with UMAi Dry. You can cut it and decide if you need to equalize the moisture or you may be happy as is.