The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › VACMASTER VP112 QUESTION › Re:VACMASTER VP112 QUESTION
Scott MarkI love drybagging. And I love my VacMaster VP112.
For drybagging large subprimals, an “exterior” – style vacuum sealer is necessary, and I like the Sinbo. (much more than the FoodSaver). But I absolutely love my VP112 when it comes to portioning, or marinating, or so many other things.
Today I processed a strip loin into 17 steaks (about 3/4″ as requested, but maybe some were closer to 1″). And they went into the (cheap!) bags with 1 oz of mashed ginger/garlic and 1/2 cup of marinade per steak. And the Vacmaster sealed them all without any issue. No sucking the marinade, no … anything.
For sure, I’ll tell my kids to skip the FoodSaver and go directly to a chamber sealer.
drybag and vp112 is the way to go.