The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › VacMouseketeers POST HERE!!!! › Re:VacMouseketeers POST HERE!!!!
I received my Vac Mouse testing kit last week and was able to start my testing this past weekend.
I have to say I didn’t know what to expect in my kit, but I was surprised to discover the “Vac Mouse” was a strip of woven material. Over the past year I’ve read on the forum several methods to modify the vacuum process with straws, paper clips, foam blocks, etc and the name “Vac Mouse” brought images of perhaps something more along the lines of an actual device or attachment than a strip of material Perhpas I was thinking of a computer mouse? 😉
However, since my orignal, first experience with Dry Bags was an attempt to use my Food Saver with the Dry Bags a-la the much talked about you tube video: youtube.com/watch?v=ytQGVYuHHKg so as soon as I saw the material I knew how to use it, and what it was intended to solve. B)
I had some concerns if I would run into size restrictions. Using the Sinbo sealer, I’ve been able to use the largest bags by sealing a 45 degree flap on each corner. I was concerned that if the bag was wider than my Food Saver tha due to how the Food Saver cover closes, I would not be able to have any have any overhang or use the 45 degree method. I was happy to discover the bags fit the width of my food saver with out a problem.
Off to the store!
My unit is a Food Saver 2840.
We decided to try a 17.34 lb Choice Angus Rib Eye sub primal from BJ’s.
We drained the majority of the blood from the cryo bag and placed the roast into the Dry Bag.
We then placed a strip of the material across the top of the bag and attempted seal the bag.
As when using the Sinbo sealer, we make sure the roast is tucked into a corner of the bag and massage the air out as the sealer draws the air out.
And as other have already reported, the Food Saver system will stop the vacuum and autoseal the bag once it detects a certain pressure. I found the same problem. I wanted a better/tighter bond but the Food Saver had already kicked into sealing mode. I was able to stop the sealing process and re-do the vacum. This time I was very aggressive in massaging out the air, as I knew I had a limted time before the Food Saver went to Auto Seal.
I achieved a fairly decent seal/vacuum and was pretty happy with the results.
However when moving the roast to my fridge, I noticed the bond wasn’t as good as I orignally thought, in fact it was pretty poor. I discover that my seal had completely let go! 🙁
Fortunatley, the Foodsaver 2840 has dual sealing options. Orignally I left the machine to the “Dry /Normal” setting, but on my second attempt I decided to change it to the “High /Moist” setting. This setting provides a stronger vacuum and a longer sealing time. Using a new strip of mouse material I resealed the roast on the new settings, and once again massaged like a mad man!
It looked like a had a decent bond, and decided to “Triple seal the bag: ie: Once the machine sealed the bag, I slid the bag slightly down and resealed the bag, and repeated it again for a total of three seperate seals.
Overall it looked like a decent seal/bond
I placed the roast in my fridge:
I’ve checked it both yesterday and this morning and the seal looks intack and the bond is as good as with the Sinbo unit!
Over all, I was pleased with the mouse strips (even though I don’t understand the name :silly: ) . I think it’s important that new Food Saver users realize the sealing process will be somewhat different than what they are typically used to with the Food Saver bags. With the Dry Bags, they will have to massage the meat, and understand they wont achieve the typical quick, high quality vacuum that they are used to , It will be slightly less. However, they should be aware that the desired result is more proper bag to meat adheasion and bonding rather than a perfect vacuum.
I also recommend that the Food Saver’s be set to the highest vacuum setting and longest seal time (if the model is so equipped). I also recommend the bag be sealed several times.
I’m not sure which method I prefer, the Food Saver or the Sinbo. The Food saver was quicker and I didn’t have to fool around with paper clips in the snorkel. Sealing is quicker on the Food saver as you don’t have to press down on the bar. And the Food Saver is easer to clean than the Sinbo
However, I’ve mastered the Paper clip trick with the Sinbo and really like that I can vacuum the bag as longs as I please without the machine going into Auto Seal mode. But if meat jucies get into the Sinbo it can get pretty rank, and requires taking the machine apart to clean it out.
Hmmmm. Perhaps another visit to the Butcher is needed? I wonder how I could get the Food Saver to delay it’s auto seal or vacuum more before sealing? Double up on the strips? Use several smalller strips along the edge? a thicker material? I really would like to get a better vacuum on the bag before sealing it.