using a commercial vac sealer

This topic has 2 replies, 1 voice, and was last updated 7 years, 6 months ago by Jim.

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June 25, 2017 at 4:16 pm #2925

Gunner Roe
Member

Hello, Trying to do my first dry aged rib eye. I have a Vacmaster VP320 for my restaurant. I have a double seal bar and can adjust the seal time. My questions are do I need to pull a complete vacuum on the bag before sealing? Is the seal mouse needed? I can also get most of the air out & hold the bag outside the chamber to seal also. An email from Umai suggested using a piece of the bag (double bag) on the seal portion. Thanks.

June 26, 2017 at 3:13 am #11153

Jim
Member

If you are using that chamber sealer as an external sealer you definitely need the VacMouse® adapter. My suggestion would be to get a cheap lid and latch Foodsaver and you will have saved yourself a few cuss words.

June 26, 2017 at 3:15 am #11154

Jim
Member

You definitely do not need to pull a complete vacuum with UMAi Dry® 70-80% contact of meat surface with the bag is sufficient to have successful aging. UMAi Dry® is not a vacuum bag, it is a membrane.
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