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
There are perhaps many ways to assist the drybag sealing. I am a advocate of using the principled vaccum machine recommended for this process. Its quick and easy and easily applied.
Friend Ron, first used the “raft” method of extracting the air from the bag. I later developed the “toothpick” and then the bent metal paper clip..small to medium sized, into a arrow shape with short 1/8″ shaft’s that fit into the outside inner edges of the snorkel tube. The metal clips also are applied on or over the edge of the meat leaving the bag material clumped wherever it may gather.
The idea here is to prevent the material from drawing into snorkle tube and cutting off the air flow and preventing the vaccum.
You DO NOT NEED to do the 45 degree angle seals on the sides of the bag material, with the exception of the extra large bags that lay past the sealing bars.
Then, YES you do need to do the 45 degree small seals. The reason for this is the very ends of the sealing bars will heat higher and melt the bag material causing air leakage. By making this small extra seal you allow the last seal to complete the vaccum.
Remember.. the smaller bags DO NOT need this proceedure.
I sealed two large ribeye steak yesterday, using the smallest bags, and they sealed perfectly.. and resting comfortably on a small bread rack in my fridge.
They will remain there for about 7 to 10 days.
I hope to do a video for the full loin sealing later and present it here with the approval of Thea, the master of the drybag processes.
If this has been discussed earlier, my apology to any and all concerned.
Its been some time since I posted, but blame it on computer crashes and lost passwords…or sumptin better. :unsure: