The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Suggestion…roll of bagging material? › Re:Suggestion…roll of bagging material?
On a similar thought, I think it would be nice if you had some bags that were sized for the smaller chamber vacuums. Instead of a 12″x24″ which would be a great size if I had a snorkel vacuum, a 12×16″ or 12×18″ would be nice. I halved and bagged a ribeye subprimal and it was a little annoying that I had to waste so much bagging material because I had to use two 12″x24″ bags.