The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Chamber vs. Foodsaver Style vs. Snorkel Sealers? › Chamber vs. Foodsaver Style vs. Snorkel Sealers?
Yes, I have a VP321. I’m not familiar with the 215 – but if you can fit it in the chamber, then that’s your answer. I know of no size limit beyond not being able to shut the lid. You say you already have one so I’m not sure what you’re asking. In mine I did a full bone-in ribeye roast (8 bones??).
I wouldn’t trade my VP321… even for a T-bone. We can put up 6 quarts of soup (yes any liquid works) in about 35 seconds. Try that with a foodsaver.
The Umai projects have all sucked and sealed perfect. This thing would suck the white out of rice. As I’ve mentioned in other posts, I’ve thrown enough of the foodsavers in the junk to have paid for the vacmaster years ago.
I got a deal on mine even though it was sketchy…I took a chance and it all worked out…I wouldn’t recommend for the cheap and squeamish. I’m hoping there’s not some restaurant mysteriously missing one.
anyway..let me know if you have a more specific question. Happy to help.