The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › In the Market for a new Vacuum Sealer › In the Market for a new Vacuum Sealer
I have foodsaver V2224 and Maxkon vac sealer bought at crazysales. I still use both, but prefer the maxkon vacuum saver. When I wrap with freezer paper I’ve also started wrapping a couple times in saran wrap first, then freezer paper. Seems to do a better job at protecting meat. I will use the vac sealer for processed meat like sausage, sticks, etc as well as the good chops and steaks. I will use the paper for trimmings or stuff I’ve already ground up and plan on processing into something else in the not so distant future. Them freezer bags get spendy.
We have eaten steaks, roasts and burger double wrapped in freezer paper 3+ years old and never had any trouble. The cured sausage like summer sausage, hotdogs, and hunter sticks seem to freezer burn more quickly so those do better when vacuum sealed, at least IME. So in our household we utilize both methods.