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I don’t know much, but I will share what little I seem to understand.
First, the Umai material does seem to be more difficult to seal than standard vacuum seal bags. I think I attribute this to the two surfaces being smooth and makes the vacuum sealer have a hard time pulling the air out. I have seen that Umai does two things to assist with this.
One, if you watch any of the charcuterie/salumi videos, you will see that before trying to vacuum seal you gather the material at the open end and grab it closed with one hand, kind of like you might hold closed a paper bag. This puts some creases of channels in the material and gives the sealer an area to suck out the air.
Second is the mouse vac, those little strips you saw. If I recall, those also create some channel for the air to be sucked out. I think they are placed in line with the sealing strip, but I advise you check on that.
Hope my thoughts are of help to you. Good luck
PS also, in the charcuterie videos, you will see the massaging of the bag while the air is being drawn out. This is to just help get access to air pockets that the vacuum sealer might miss.