The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Sealing › Sealing Tips & Tricks › Use of a Check Valve for sealing › Re:Use of a Check Valve for sealing
The check valve has a threaded fitting on one side and a nipple on the other. The threaded side is put through a small hole in the bag and then secured with I believe and O-ring and nut to create a hermetic seal. Once in place it strikes me the only place to leak would be the actual diaphragm in the check valve. For me it is an interesting way that I could use my FoodSaver and the Dry Bags. Having not tried any of this, I can’t speak from experience. It also sounds like the DryBags are much thinner than FS bags so I am not sure if the FoodSealer gets too hot during sealing and possibly burns through the bag. I really appreciate your feedback though and am looking forward to my first Dry Aging runs.