The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Chamber vs. Foodsaver Style vs. Snorkel Sealers? › Chamber vs. Foodsaver Style vs. Snorkel Sealers?
Sorry to hear of your frustration sealing the bags and then going through so many bags. I wish you would have done what I did…I must have used my first bag 6 or 7 times without meat to learn how my sealer was going to work with the UMAi Bag.
On the other hand you don’t even need a sealer as a perfect vacuum is not necessary! In fact what you can do is place the moist meat into the bag and then using your hands press the bag against the meat while forcing out as much air and not leaving any air pockets. Then at the open end insert a drinking straw or a piece of tubing in and then grab the bag tightly around the straw or tubing and finish sucking out as much air as you can. When done quickly remove the straw or tubing and tightly close the end using a bread twisty.
Hopefully someone with a chamber sealer will be along to specifically answer your question.