Re:First order received

Um, why YES, you can!

I’m a little mirthful because I posted an article on the subject, in the “tips and tricks” section, titled Success using 12″ chamber sealer with 16″x 28″ bag

I did that exact thing – put a sirloin sub-primal sideways into a brisket bag. Sealed the corners, then used the chamber sealer to evacuate and seal the center.

Post #1545.

And we had the sirloin for New Year’s Eve, after sous-vide and then flash-sear. It was awesome. All the flavor of sirloin, amplified by dry-aging, and none of the rubbery texture. Dunno if dry-aging, or sous vide cooking, or both should get credit for changing the texture to very tender.

I need to do an article on that one.