The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Sealing › Sealing Questions › Sealer not working, burn spots, unsealed spots › Sealer not working, burn spots, unsealed spots
When you consider the price of the bag if you mess them up then you might want to use a far simpler method to be practical. First of all a perfect vacuum is not critical. Knowing that then here is the way to get the task done without a FS at all.
Slip the un-rinsed sub-primal into the UMAi bag following the directions and then start pressing the air out by pushing it toward the open end. This starts making the bag adhere to the meat as well. Then gather the open end and bunch it like you do to close a bag of bread. But first insert a piece of tubing or a long straw, but a flexible tubing works best. Then while continuing to press out as much air as you can start sucking the remaining air out. Actually if you can get assistance then 3 hands are better than 1 since one hand will be busy grasping the bag end closely against the tubing. Once it appears you have a good simple vacuum then quickly remove the tube and close the bag with a bread twisty wire.
If you are aging a boneless rib eye sub-primal lay the meat on its fat side so that you can see the “hills and valleys” where the bones were cut out. Pay attention to fairly well getting the air out of the valleys.
Sorry to hear this – that’s why I always tell people to use their first bag as a practice bag and seal it and reseal it in another place until you get the hang of how your sealer will react rather than go through all your bags. I must have sealed my first one 6 or 7 times.
BTW were you using the VacMouse which is that white plastic mesh?