The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Sealing issues › Re:Sealing issues
Rob BabcockI did a remodel in my kitchen, installing new counters, a new stove and fridge, etc. At that time I added a reinforced section of countertop with drawes underneath to hold all my barrier bags. I keep the SousVideSupremes on the same counter. Down the road I would like to get a Polyscience but not because I think it’s more accurate- I suspect it’s not. But occasionally I’d like more capacity than I can get with my units. But I also have a Smokin-It Model #3 smoker and a Traeger pellet grill as well as a gas grill, plus access to two extra SVS’s if needs be. 👿
My VP215 does a great job with mylar, etc. Occasionally I run across something I can’t figure out how to seal…Drybags? [cough cough!]…but for the most part I’m very happy with it. I don’t think it pulls any more vacuum than yours but it has more advanced sealing capability. Yours has a slightly larger chamber, though, if I’m not mistaken. Either one is a great choice for home use.
FWIW, yours is lighter but I believe mine actually has a smaller “footprint” on the counter.