The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Success with a foodsaver › Re:Success with a foodsaver
I would agree. I have an older foodsaver and it only has a short and long setting. The long setting burns right through the bag but is not enough to seal the bag with a single layer of foodsaver bag inside to facilitate pulling the vacuum. I found that I had to set the machine on long and then only run for about 2 seconds to get a seal of the drybag only material. I’ll probably start a Boneless Prime Rib next week and may have to use the check valve if I cannot get the Foodsaver to work better.
Pictures would be a big help. I also don’t understand the stocking deal. Is that just placed at the entrance to the bag like putting a foodsaver sleeve in the bag. Or, are you putting it around the meat?