The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Vacuum Sealer › Re:Vacuum Sealer
I am new to the forum and now you can add Brazil to the list of countries with a success story if it is not already there.
I did a strip loin here are the results were very good. My only complaint is that the cows are too skinny here and the strip loins are thin so a high percentage of waste.
I managed to use my foodsaver after quite a bit of experimenting. I ended up putting the meat in the drybag and then the drybag into a foodsaver bag. I left about a quarter inch of the drybag extending past the foodsaver bag and both were put under the seal lip.
I then pulled a good vacuum and it seemed the outer foodsaver bag vacuumed and the inner drybag was squeezed more than vacuumed. Either way the result was the same.
The seal temperature was set to high and is was a neat job as the inner bag sealed but the outer foodsaver bag I could still separate and open from the drybag. I then pulled the drybag out from foodsaver bag and ran a second thermal seal.
Anyway, it worked and we ate well. I used the same method on a trip tip and it is about ready to be sacrificed to the fire in a day or two