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
Today I sealed a choice Angus 12 pound New York Primal using the Check Valve.
I first put the Primal into the DryBag. I wiped any moisture out of the end of the bag to facilitate sealing. I then mounted the tiny check Valve in the bag about 2 inches from the Primal. I put a piece of Dimpled Foodsaver bag into the DryBag so that the checkvalve would have a path to draw. Then I sealed the end of the DryBag with my old FoodSaver. I had found by testing that about 3 seconds gave me a good seal. I double sealed the end. Next I hooked up a small vacuum pump that I use in my winemaking to the check valve and slowly pulled a vacuum while massaging the bag. The only problem I ran into was the wicking of blood towards the check Valve. Next time I will use piece of paper towel between the check valve and the Primal. With the check Valve in place, I do have the option of pulling more vacuum at any time during the process if needed. The check Valve is Nylon and on the inside of the bag is a small O-Ring between the DryBag and the nut that secures the Check Valve. At this point the Primal is in the 2nd Frig at 35F and the countdown begins.