The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Blood Sucker › Re:Blood Sucker
Andy StarvaskiI am still having truoble with sucking blood through the Sinbo Since sealing the small roast 3 weeks ago, I have also bagged and sealed a 13# prime NY strip roast, and a 13# choice rib roast.
Both times I still was drawing significant amounts of liquid and blood through the Sinbo. Guess I have to dry them off even more. I will say I am getting an excellent bond between the bag and meat and this is from massaging the meat. The side effect being more liquid is pushed up to the snorkel area and drawn into the machine.
The past two times, to clean out the machine I put some clean water in a standard non UMAi bag and allowed the Sinbo to draw the clean water through the pumps and out the drain holes. I then ran the Sinbo without a bag to ensure all water had cleared through the system.
I doubt the manufactuer would recommend doing this, but when I had the unit apart, it was a pretty straight forward set up and I can’t see how a pumping water through the network of tubes and the pumps could do anymore harm.