The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › My inaugural dry bag steak experience › Re:My inaugural dry bag steak experience
Here’s my advice. First, give yourself plenty of bag to work with. Don’t cut it to 4 inches from the meat like the instructions tell you. Second, use either a paper clip or some stirring straws cut into 1 inch segments just in front of the snorkel to keep the bag from collapsing on itself. Third, don’t seal unless you’re absolutely satisfied with the amount of air that has been removed. If there is still air pockets after massaging the air out, unlock the sealer and try again. Fourth, use setting 4 and let up on the sealer bar as soon as the buzzer goes off. If you hold it down too long, it can burn little holes in your bag. And finally, don’t unlock your sealer until about 15-20 seconds after you have made your seal. If you unlock when the bag is still hot, it can open up. Hope this helps. And on a side note, don’t throw away your foodsaver. The snorkel sealer does not seal normal foodsaver bags well at all. Good luck.