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That’s a great idea!
My FS is also an older one (1020) and it seals the UMAi Dry® bags just fine. Look under the lid to see if you have a switch that controls the length of sealing time. Mine has a slider with to go from 3 seconds to 5 seconds. 5 works the best for me.
What I strongly urge you to do it start working with your sealer one your first bag and practice sealing so you will get the hang of how your sealer and the bag will work together.
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.