Success with a foodsaver

This topic has 9 replies, 3 voices, and was last updated 13 years, 10 months ago by Daniel lara.

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February 8, 2011 at 9:48 pm #1208

Daniel lara
Member

Well its tricky but I got it all figured out. I used I stand up foodsaver sealer to seal my rib eye and new york, the ribeye was a little bit more tricky cause of the spaces where the bones were.you just have to massage it a little.then I used net stockings to get a good bond for the first two days…if any one wants any insight on how to do it don’t hesitate to ask ill try to put up pics
Pic 1 is the ribeye
Pic 2 is the new york
On day 2

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February 8, 2011 at 10:16 pm #4416

Ron Pratt
Member

Yes – please explain how you were able to get a good vacuum and then seal the Drybag product with a FoodSaver. Most FoodSavers by themselves will not work.

February 8, 2011 at 11:35 pm #4417

Anonymous
Guest

I would agree. I have an older foodsaver and it only has a short and long setting. The long setting burns right through the bag but is not enough to seal the bag with a single layer of foodsaver bag inside to facilitate pulling the vacuum. I found that I had to set the machine on long and then only run for about 2 seconds to get a seal of the drybag only material. I’ll probably start a Boneless Prime Rib next week and may have to use the check valve if I cannot get the Foodsaver to work better.

Pictures would be a big help. I also don’t understand the stocking deal. Is that just placed at the entrance to the bag like putting a foodsaver sleeve in the bag. Or, are you putting it around the meat?

February 9, 2011 at 12:58 am #4418

Ron Pratt
Member

Doyle,

The panty hose trick pops up here frequently. You use a sleeve of a clean “old” panty hose leg part big enough to cover the entire length of the sub-primal you are sealing. It really compresses the bag closely to the meat driving out air. OTOH you still need to get air pockets out using a vacuum. Once sealed the panty hose needs to be removed.

Ron

February 9, 2011 at 1:35 am #4420

Anonymous
Guest

Thanks Ron,

I am still missing something.
You say that the panty hose covers the entire sub primal and after the bag is sealed you remove the panty hose.

are the PH inside of the bag or outside? If inside, how do you remove them without losing the seal?

Maybe I am just dense on this one but I cannot picture exactly what the process is.

February 9, 2011 at 1:54 am #4421

Ron Pratt
Member

Doyle,

The meat goes inside the Drybag and then that is slipped inside the hose sleeve. The hose compresses the Drybag against the meat while pressing out air. The hose is never close to the part of the Drybag to be sealed and has nothing to do with the bag sealing. Now keep in mind the panty hose is not a perfect solution either – especially if you are trying to seal a sub-primal such as a boneless rib eye meaning that the bone has been cut out leaving hills and valleys in the meat. That is where the vacuum machine comes into play.

Ron

February 9, 2011 at 4:18 am #4422

Daniel lara
Member

Well I’ve had many talks with drybag steak and small bubbles or air pockets are fine as long as the integrity of the bag is not compromised cause the bags are not vacuum bags….. And the stockings or netting can stay on till the proteins in the meat bond to the bag it helps the bag stay in contact during the first few days

February 9, 2011 at 4:32 am #4424

Daniel lara
Member

Hey I have 2 ice boxes and my small one is what I’m using now but it is very un unpredictable I have a digital temp gauge its a magic chef refrigerator any advice

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February 9, 2011 at 1:06 pm #4425

Anonymous
Guest

Dansteak,

Its hard to tell, but it looks like you’ve got your two subprimals sitting on glass shelves. Is that correct? If it is, you should look into getting some grate material and elevating them off the glass shelves. They need air cirulation all around the beef in order to age properly.

February 9, 2011 at 1:45 pm #4427

Daniel lara
Member

They are on racks I’m looking for larger ones to replace the glass
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