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I admit I don’t know the cost of hose. But that’s not the point of this.
#2: Butcher netting – that’s a great idea. Actually, considering the varied size of rolled roasts and boneless pork butts and all that – but all SMALL, I’d figure that butcher netting wouldn’t be large enough to handle a sub-primal. But I’ll contact the local butcher and see what’s available.
#3: The “Archimedes” method is pretty well-known. I discovered it for myself when using Ziploc bags, and I’ve read about many others using it. It seems so obvious… water pushes out the air. I think this method can compete with the external vacuum sealers (Sinbo) but I don’t think it can do better than a chamber sealer, especially for the actual seal.
But that’s not the end. Drybag says that the bag allows oxygen to enter the bag. I had a GREAT tight seal for the first few days. Then, maybe, the meat shrank, or oxygen entered the bag, or whatever. But certain portions of the meat didn’t adhere to certain portions of the bag, whether because of wrinkling, or bad positioning, or whatnot. Most portions of the meat (and the fat) are well-gripped by the bag.
What I’d LIKE to see is that the bag adheres to the meat in all places, and any oxygen or meat shrinkage causes a bubble away from the meat. Talk about convenience. But that’s not what I’m seeing.
At some point we’re going to ask: if all the air is removed prior to sealing, why does it matter if the bag forms a bond with the meat, or not?