The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Welcome New Users! › Welcome to the Forum! › Newbie to the site! › Re:Newbie to the site!
A tip – I’ve found that if you don’t have the material that is under the sealing bar 100% clean, dry, and FLAT, getting a good seal is almost impossible. When I say FLAT, I mean no creases AT ALL. Not sure if this is the problem you’re having, but it got me several times before I figured it out. Now that I’ve got the process down, I have no problems getting a good vacuum and seal (and I actually prefer to do it without any additional implement such as straw, paper clip, etc…..).
Also, you can play with turning the heat down on the sealer. You want the heat to be just barely enough to get the job done. If you burn through the bag anywhere, even if its just a little pinhole, you’ll lose vacuum like you’re seeing. “Double sealing” won’t help in this instance. Like RRP, I’ve got mine set to “4” and let it beep about 4 times before letting go. Also, its VERY important to push down evenly with both hands at either end…not one hand in the middle.
Finally, in my limited experience, I’ve found that its extreemly important for the meat to be wet when putting it in the bag. Otherwise, good ashesion isn’t achieved. I’m not sure how to re-wet the surface of a piece once you’ve already bagged it…maybe someone else can chime in here.
Don’t give up just quite yet…once you figure out all the little tricks it becomes very easy and repeatable. Hopefully these little hints will help you out..
Also, FYI, there are people that have reported the vacuum as unnecessary…they say just tie the bag off with a twist tie and call it good. The first brisket I did had a bunch of pretty good air pockets develop, and it turned out just fine. The top sirloin I’ve got aging now has air pockets as well, and they look alot like the brisket did so I’m confident it’ll be fine too.