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?
I’m one of the chamber sealers – Vacmaster VP112 when the size of the meat fits into it.
I find that with the drybags a longer seal time gives a better result. I adore the seals that I get — when I use a long-enough seal time. I can seal solids, gels, liquids (not with the drybags, of course). I always need to be sure that the seal area of the bag is dry, so sometimes I have to either fold it back, or wipe off any liquids before the seal.
Of all my vacuum sealers (Sinbo, FoodSaver, Vacmaster) I think I get my best vacuum and contact with the Vacmaster, when I use it correctly.
And I admit – I’m with Ron. It’s very hard to help without seeing what is happening. I don’t think any users on the forum are keeping trade secrets – we aren’t competing for business – so you can assume that, time permitting, everyone will help as much as they can. Also with Ron – wipe the interior surfaces. Practice with one bag, over and over.
WHAT two commercial chamber vac sealers are you using? Dry-pump? Oil-pump? Displacement?
Bottom line — in my experience the problem with getting a lasting seal is either wet material or insufficient sealing time.