Sealer Tips: FoodSaver 3000 series vertical type

[Leon]

I have the vertical foodsaver and have dry aged about 7 prime ribeyes from Costco and have not had any problems with this method from a sealing standpoint.

The first step is to buy these, you. Will only need the longest one, the others can be used for something else.

Now, for the vertical foodsaver. I cut a small strip of foodsaver bag to slip into the sealing chamber. I got this idea before the vac mouse, and it swords for me. I get the meat into the bag, and insert the foodsaver slip into the opening. I then open the foodsaver, like I would be cleaning it, and position the bag into the vacuum chamber. I close it bag and if I hear the automatic sealer start, I hit the pulse vac bitton and set the sealer for moist. There should be about 4 to 6 inches of bag left between the sealer and the meat. If not, this sealing safety measure will not work.

I massage the air out of the bag and manually hit e button to remove the air. I do this until the last blue light comes on, right before the machine starts to seal. While the machine still has a lock on the bag but the air is out, I use the largest clip and clip the bag in the banana clip. There should be no gaps outside of the clip. If it folds over or gathers at the end of the clip, it’s still ok.

Now finish the seal on the food saver. you can seal the bag again, but I usually don’t and I have not had any leaks.

Done!!! Just move it carefully to the fridge and let it got for however long you want. I like to let it go for 6 weeks or longer.

Hope it works for you, but I haven’t had any problems since I got the clips and started this method,