The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Sealing › Sealing Questions › One for the experts…Bag Lady? › One for the experts…Bag Lady?
Rob, let me see if I can help. I understand your frustration – I really do – but I’m equally frustrated in trying to understand why you are the only person who has this problem outside of the occasional newbie with his first bag or two. As I always have said take one bag and practice sealing it multiple times until you know your equipment’s characteristics. Short of meeting with you to observe your efforts and your equipment I’m not sure what can be done from a distance as sealing really isn’t rocket science. A couple things come to mind though…is there a chance that your seals are working, but the trouble comes from rough handling or resting the sealed bags on a rough shelf where they get a minor puncture releasing the vacuum? Another thought are you wiping the interior surfaces of the bags before sealing them? Moisture/goop whatever could hinder the sealing. As for length of sealing, heat settings etc again I believe practicing will resolve those issues. I can’t help you with the chamber sealers as I have no experience, but I know others here have had success with using them…so perhaps they will chime in.