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
Let me try to explain – the Food Saver doesn’t get too hot and burn the Drybag product it’s just that the Drybag flattens only quickly triggering the FS to seal as it “thinks” the vacuum has been achieved. So you have a lot of trapped air still in the bag which you don’t want. Even using a check valve you will need to coax air out by holding each side of the Drybag apart to allow extracting air flow.
I understand the principle of the thread and the sealing nut, but the Drybag material is thin and while it is tough to some degree it’s not going to take a lot of abuse. My suggestion would be to leave the bag long by not trimming so if you don’t get a good seal you can keep moving closer to the meat for your next attempt.
You might also want to sanitize the check valve so that you don’t introduce some funky bacteria from the manufacturer’s assembly line worker.
BTW some people here just use a straw and suck out the air and seal with a twisty.