How are you all doing? This my first time trying dry aging with umai bag. I started 5 days ago and trying to keep it for 45 days.
I bought a boneless rib eye roast from Costco. Had a hard time using vacuum seal to remove all the air especially from the “valleys”. It seemed that I removed most of it but some air came back to that area.
I placed it fat cap up in the beginning and flipped it today to see the “valleys”.
I noticed that there is still air in the “valleys” upon checking today. Also some air one on end of the roast.
I attached some pictures.
I have kept the temperature from 33-38F
Please let me know if this much air is alright. I tried pressing on the air and don’t see or notice any air leaks.
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