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I’m a huge proponent of the drybags, but I also have problems with getting a good seal with vacuum sealers.
But – and I may be wrong – I’m getting to the idea that good contact / adhesion between the bag and the meat is the most important factor, and having an actual vacuum sealer is one path to good contact.
My current wondering is if a mechanical solution (holding the drybag tight against the subprimal using butcher’s twine or hosiery) isn’t as good as a vacuum solution, which has no help at all if the seal isn’t secure.
Drybags seem to be great at the job they are meant to do – selective barrier on transport of some molecules, but they aren’t trivial for the sealing process. Any wrinkle or fold in the bag means a double thickness of bag for sealing, and in my experience the line between getting a good seal and melting the bag (possibly open) is pretty narrow. It doesn’t allow for folds that take place for any reason.
It looks like my next experiment is to get some sets of hosiery and see what a mechanical solution might provide.
Current status: 1 ribeye, 90+ days, ready to be steaked. One full top sirloin and one full strip loin just getting started. One boneless leg of lamb (major, major recommendation) ready to be drybagged. Many steaks in the freezer. Beef’s good at the moment.