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Glad to see I’m not the only one on the learning curve. You’re right Pitmaster, the sealer isn’t very user friendly and it took me many attempts as well (see older posts). However, I still think I’m missing something. I also have air pockets that form in the bag after about a week. I see the pics posted by RRP,and after 35 days the bag’s integrity looks as good as the day it was sealed.
Now, I know that the bag just needs to form a bond with the meat and some air is acceptable once the bond has formed. I do get nervous about bacterial growth – in fact I stopped short on the last ribeye sub at 17 days because the meat started to get an odor that wasn’t terrible, but not the somewhat pleasant beef jerky kind of scent. I’m at 14 days on the most recent one and have a healthy amount of air in as well. I want to get to 25 days (when I plan to grill and devour), but I’m nervous that I won’t get there before it “stinks up” .
I also cut a small slit in the bag and resealed a little further down. The bag sucked up against the meat as it should, but after an hour in the fridge, I could see the air pockets starting to form again. The seals look good upon inspection, but maybe I’m missing something.
RRP – (as the resident expert on the forum) would you be so kind as to post some close-up pics of your seals the next time? I’d like to compare my handywork to yours.
I’m going to continue at this until I get perfection – the steaks taste too good after just 17 days not to get the results of a 30 day run.