/*////////////////////////////////////////////////////////
* Swiss Army Interactive Image slide show script adapted from
* Interactive Image slideshow with text description
* By Christian Carlessi Salvadó (cocolinks@c.net.gt) and from
* Ultimate Fade-In Slideshow (v1.5): © Dynamic Drive (http://www.dynamicdrive.com)
* This notice MUST remain intact in your page's source code for legal use.
* Visit http://www.dynamicdrive.com for original scripts
* Updated for better cross browser compliance in fading and
* Modified here for multiple use and many additional options by jscheuer1 in
* http://www.dynamicdrive.com/forums
*////////////////////////////////////////////////////////

//If using image buttons as controls, Set image buttons' image preload here true
//(use false for no preloading and for when using no image buttons as controls):
var preload_ctrl_images=true;

//And configure the image buttons' images here:
var previmg='_images/ss_prev.png';
var stopimg='_images/ss_stop.png';
var playimg='_images/ss_play.png';
var nextimg='_images/ss_next.png';

//Notes:
//slides#.target will set a target for a slide group, will be overridden by slides#[#][3], if present
//slides#.specs will set new window specifications for a slide group, will be overridden by slides#[#][4], if present
//slides#.fadecolor will set fading images background color, defaults to white
//slides#.no_controls will set a slide show with no controls
//slides#.random will set a random slide sequence on each page load
//slides#.delay=3000 will set miliseconds delay between slides for a given show, may also be set in the call as the last parameter
//slides#.jumpto=1 will display added controls to jump to a particular image by its number
//slides#.no_added_linebreaks=1; use for no added line breaks in formatting of texts and controls

//use below to create a customized onclick event for linked images in a given show:
//slides#.onclick="window.open(this.href,this.target,'top=0, left=0, width='+screen.availWidth+', height='+screen.availHeight);return false;"

var slides4=[];
slides4[0] = ['_images/_slideshow_sealing/1.jpg', 'Step 1 - Select the cut you want--boneless ribeye, boneless New York Strip or top butt for sirloins.  A good fat cap will encourage development of the best aged flavor.  Do not age meat that has internal cuts, has been ground or sliced.  The entire outer surface must be in contact with the DrybagSteak material--like a protective membrane.  When you choose the weight, assume there will be drying loss of about 8-12% due to water evaporation.  You will also need to trim off the outer dry surface after aging.'];
slides4[1] = ['_images/_slideshow_sealing/2.jpg', 'Step 2 - Prepare your DrybagSteak material so that the subprimal will fit well inside.  Turn back the opening of the bag to grasp and fit your steak inside.  Try to prevent the proteins on the meat from coating the opening.'];
slides4[2] = ['_images/_slideshow_sealing/3.jpg', 'Step 3 - Fit the meat inside.  A snug fit is optimal as it will encourage the bond between the meat and DrybagSteak material.'];
slides4[3] = ['_images/_slideshow_sealing/4.jpg', 'Step 4 - When you have the steak inserted, fold the edge back in place.  Insure the best contact between the meat and material by fitting the steak into the corner and pressing out as much air as possible with your hands.'];
slides4[4] = ['_images/_slideshow_sealing/5.jpg', 'Step 5 - If the steak you have chosen leaves a long space of excess material between the meat and the opening of the DrybagSteak material, you should trim the plastic to allow for more effective sealing.'];
slides4[5] = ['_images/_slideshow_sealing/6.jpg', 'Step 6 - If you trim the opening of the material, you must leave at least four inches of space between the opening and the steak.'];
slides4[6] = ['_images/_slideshow_sealing/7.jpg', 'Step 7 - Prepare your snorkel vacuum sealer.  Make sure you are familiar with the sealer\'\s heat sealing and vacuum functions before finally sealing the Drybag.  It is a good idea to leave enough extra DrybagSteak material to trim and re-seal, if necessary.'];
slides4[7] = ['_images/_slideshow_sealing/9.jpg', 'Step 8 - You will make two corner seals using the heat seal function of your vacuum sealer.  Line up each corner so that you will leave a center space for the snorkel to drawn the vacuum then make the third and final seal.'];
slides4[8] = ['_images/_slideshow_sealing/8.jpg', 'Step 9 - Leave power OFF on the sealer between each step and leave the snorkel in the retracted position for making the corner seals.  Place the corner of the DrybagSteak material onto the sealing strip.  Make sure it lays flat on the strip with no creases.  Lower the sealing arm. Select the sealing time. A setting of 3 or 4 is usually appropriate.  (Note:  Higher time settings may result on burning through the DrybagSteak material.)  At this point, turn ON the sealer.  Press down the sealing bar with both hands, hold and wait for alarm to sound. After the alarm has sounded, remove the pressure off the sealing bar and wait a couple seconds for the seal to cool.  Turn OFF the sealer.'];
slides4[9] = ['_images/_slideshow_sealing/10.jpg', 'Step 10 - Your will repeat the corner seal on the opposite side.  Your two diagonal corner seals should leave a center opening of 3-5 inches.'];
slides4[10] = ['_images/_slideshow_sealing/11.jpg', 'Step 11 - Extend the snorkel on the sealer with the power turned off.  Carefully line up the snorkel between the top and bottom layers.  It can be close but not touching the meat to keep the snorkel open.  You can damage your snorkel if it takes in liquid or solid pieces of meat while drawing the vacuum.  '];
slides4[11] = ['_images/_slideshow_sealing/12.jpg', 'Step 12 - Here is a perfectly aligned snorkel between the two corner seals.  Notice the space between the snorkel and the steak.'];
slides4[12] = ['_images/_slideshow_sealing/13.jpg', 'Step 13 - When you lower the sealing bar and turn the machine on, the vacuum will begin to draw out the air.  Carefully keep the space clear for the snorkel to do its work while watching the air being drawn out through the Drybag and around the entire outline of the steak.  Be aware that the snorkel may also draw in the DrybagSteak material and block the vacuum process.  If this is a problem, press out as much as as possible, start the bonding between the DrybagSteak material and the meat.  You may need to pinch the DrybagSteak material open OR rub the top upper and lower layers of material right at the snorkel opening to assist the drawing the DrybagSteak material close to the entire surface of the meat.  You will quickly find your own technique for successful sealing.  '];
slides4[13] = ['_images/_slideshow_sealing/14.jpg', 'Step 14 - As you draw the vacuum, look for complete contact between the steak and the DrybagSteak material.  Remember, you are seeking the bond that will form, not a vacuum like a standard vacuum bag.  Netting may be employed or pressure on the opening while aging the first 3-5 days until the bond forms.'];
slides4[14] = ['_images/_slideshow_sealing/15.jpg', 'Step 15 - When the vacuum is complete, depress the sealing bar and the snorkel will automatically release and retract.  Do not catch the snorkel under the sealing bar or you will fail to seal the entire center space and lose the vacuum when you release the bar. Observe carefully to see that have drawn a complete vacuum.'];
slides4[15] = ['_images/_slideshow_sealing/16.jpg', 'Step 16 - Your center seal should form a horizontal final seal between the two diagonal angle seals.'];
slides4[16] = ['_images/_slideshow_sealing/17.jpg', 'Step 17 - Observe your Drybagged steak for the first few minutes after sealing and make sure the vacuum is sufficient, the seal is holding and the bond is going to form with no significant air pockets.  Avoid pulling on the DrybagSteak material or handling the steak roughly.  Within the first 3-5 days, the essential bond will form between the steak and the DrybagSteak material.  This will produce the very best dry-aging process.'];
slides4[17] = ['_images/_slideshow_sealing/18.jpg', 'Step 18 - Rest your meat in the refrigerator on an open rack in a space with excellent air circulation.  Protect it from being handled for the first several days, and maintain the best open-air circulation for your entire aging period--14, 21 or 28 days.  If you notice the DrybagSteak material has come lose, the vacuum has been lost and you will not have the safe, effective conditions necessary for successful dry-aging.  You should immediately repeat the sealing process with a new DrybagSteak bag.  Because the material bonds with the proteins, a dry meat surface will not produce good results and the material cannot be reused safely. <br/><br/>Please <a href="contact-drybag-steak.php" target="_blank" style="text-decoration:underline;">contact us</a> for support in learning to apply DrybagSteak technology.'];
//slides4.width=276;
//slides4.height=206;
//slides4.no_controls=1
slides4.manual_start=1
slides4.delay=6000
slides4.counter=0;
slides4.pause=1;
slides4.target='_new';
slides4.no_descriptions=0;
//slides4.specs='top=200, left=300, width=534, height=400, resizable';
slides4.image_controls=1;
slides4.button_highlight='none';