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 BabcockI don’t want to jinx it, but SUCCESS! :laugh: Last night I sealed a chunk of a ribeye in my home VP215C and it’s still got a tight seal today! For those of you who might have this machine, IIRC the settings were 2.0 seconds of heat, 3.0 seconds cooling on LOW voltage. After the first seal I made a “safety seal” and inch ahead of it. Then I clamped a Clip N Seal Mondo on just to be sure. It sure appears to be holding tight, and in any event it should only need to hold long enough to get a good bond.
I wish I’d written down the sealing into to be sure it’s what I think it was. I’ve had so many failures that I was skeptical it would work. But I think I might have it figured out!
Again, the bags themselves are doing the job. Just taking a while for me to get the hang of them.