The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › New to aging meat › Re:New to aging meat
Thanks Ron, It is a big one, would take picture but have not had time. I have a Vac master 215C chamber vac that I got last month. It rocks the house….Anyway, they say I can use a chamber vac with the bags (that was another reason I asked if I could cut it in half so it fits in the chamber). Any tips I may not be aware of using the chamber vac? I ordered large bags so as to have room incase I have to reseal. Any concerns that by cuttiing in half I may introduce contaminants that ruin the aging?