The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Chorizo Taste and Storage Questions – need help! › Chorizo Taste and Storage Questions – need help!
Sounds like your first experience with UMAi Dry was a success. The doneness is usually indicated by the firmness of the chubs, they should not be squeezeable and quite firm. The taste and smell are great indications of doneness but only after you take them out of the casing can you taste.
As for storage, we recommend vacuum sealing them in foodsaver bags and storing in the fridge. They should last like this a couple of months.
The casing can adhere to the meat in some parts, it is normal.
As for the chub that lost only 35% it was probably in a spot where the airflow was not very high thus it was loosing moisture at a slower rate.