The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Sealing › Sealing Questions › Why cant I get a vacuum like a regular vacuum bag? › Re:Why cant I get a vacuum like a regular vacuum bag?
Thank you for the great suggestion. So long as you can get the DrybagSteak material into excellent contact with the surface of the meat, and the surface proteins bond with the material without significant areas that have pockets of air, you’ve got a great start to creating the ultimate dry aged steak.
Practice and mastery of this process with a vacuum sealer of one type or another is one way, this “twist ‘n tie” is another.
There are also some customers who use meat netting, often after pulling the air out with a vacuum sealer, but who ultimately let the netting hold the DrybagSteak material against the surface. It is important to find very open, tight netting and ensure that little to no air pockets are left between the surface of the meat and the DrybagSteak material.
We’re really glad you shared your twist ‘n tie technique, too! We’ve also been testing a protocol for using bag clips (like the chip clips that clamp the opening of a bag. We’ve yet to find a reliable process to share, but offer you that idea to play with, too.
Keep the ideas flowing! As Agedtoperfection says: “The Dry Steak Bags that they sell here are the best thing since sliced bread if you are serious about a good steak. “