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?
Thanks to you all. First off, it sure doesn’t seem that the material is bunching up. The VP215C has a heavy domed lid that’s easy to see through. I’ve made certain that the bags were straight and free from wrinkles and obstructions. I’ve also been diligent to keep the top dry by rolling the bag over one turn, just as I do with all bags (I’ve sealed bags beyond counting between work and home). Perhaps I’ve not found the right mix between heat sufficient to seal yet low enough to avoid cutting the top off the bags.
FWIW I do have 25 of the mouse strips, and I’ll probably try them and see if it helps.
It’s not rough handling, of that I’m sure. Often the seal fails before I even remove the bag from the chamber, so it’s not been touched by human hands after being placed in the machine. Very frustrating.