The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › sealing problems – what to look for? › Re:sealing problems – what to look for?
I’ve had my sealer for some time and know it well. I form what appears to be a good seal for an initial day or two, but after that pockets develop. I wouldn’t know what to do any differently in terms of seal formation.
The flimsy nature of the bag versus standard vacuum bags makes me curious if the bag is truly designed to hold good vacuum for long periods or if the initial vacuum is only intended to create complete surface adhesion and bonding. In that case, my problem may not be vacuum sealing but meat surface conditions (moisture level).