The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Chamber Sealers › Re:Chamber Sealers
July 4, 2011 at 10:33 pm
#4837
Ron Pratt
Member
Welcome aboard, Justin. I have referred your question to Thea as she works with commercial customers on a regular basis who use Drybags in their large chamber sealers as you are asking about. I believe I can safely speak for most others here that we can’t justify spending several thousand dollars for that type of sealer. Sorry you gave up on the Sinbo already – it takes a little practice, but really no more practice than you can get by just practicing on one bag sealing a non-meat object inside 6 or 7 times to get the hang of the sealer’s characteristics.
Ron