The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Sealing › Sealing Questions › Why cant I get a vacuum like a regular vacuum bag? › Re:Why cant I get a vacuum like a regular vacuum bag?
The single layer, flexible material of DrybagSteak is just never going to have the ease of a laminated vacuum bag for drawing a vacuum or sealing–especially if you are comparing it to the automated function of a typical household countertop seal-a-meal or other channel bag sealer. However, as the the previous posters have mentioned, you can massage out as much air as possible and find creative ways to keep the DrybagSteak material from blocking the snorkel as you draw out the air.
Remember that small pockets of air at the corners and in the divots where the bones were removed from a ribeye will not cause major issues in your aging. If the vast majority of the surface of the meat is completely well-bonded with the DrybagSteak material, you will only find that the “age” and need for trim will go a few millimeters deeper in the spots with air pockets.
it does take some patience and each person finding the technique that works for them to get the air drawn out and the material pulled in optimal contact with the surface of the meat, but we all know the results justify the fuss!!