The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Archimedes method and Drybag › Re:Archimedes method and Drybag
Scott MarkI agree this is a good way to go. I’m wondering if it might be good to sanitize the sink, put the meat in vertically, and then leave the meat vertical in the sink and do the vacuum seal while the meat is still vertical.
Air rises, certainly faster than liquids. This is the technique recommended for getting a decent FoodSaver seal in a bag that includes liquids.
Might need a couple of phone books, depending on the length (when vertical, height) of the meat. But I think this could help get an even better seal.
It also looks like you’ve had some help taking pictures while working the machine — it’s a great thing. I don’t want to get off-topic, but it seems like my kids have too much homework to do much of anything else these days.