The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Sealing › Sealing Questions › GRRRR › Re:GRRRR
Hello, Carpetride.
Good to vent–you are not alone. It takes a lot of patience to develop your own technique for drawing the material down tight against the meat and getting it to seal with this manual retractable snorkel sealer.
I’m going to share some of the standard tips for making this slightly less frustrating, but also suggest that you write an email to DrybagSteak Customer Support via the Contact page on the website.
Please remember:
–take plenty of time to get familiar with the operation of the sealer
–read the instructions or watch the slide show link sent you with the order
confirmation and sealer ship verification (rather than just the video-which
makes it look far too easy!)
–the “vacuum” is less essential than the “bond” that forms in the first 3-5 days
the moist proteins coating the surface of the meat are what do the magic–
along with excellent air flow around the entire surface of the meat
–be sure to use an open wire rack in your refrigerator to get best air flow 360
degrees resting the subprimal meat-side down can help with good bonding
–a couple of small pockets of air in the corners or in the divots where the
bones have been removed do not pose a health risk
Getting the hang of the UMAi DrybagSteak application the first time can be frustrating–but you will love the results.