The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › sealing › sealing
I struggle mightily with this as well – for every bag i get to work, i burn 2-4 bags trying to get the seal. I’ve bought 3 different types of vacuum sealers.
When it works, i love it, but it’s a frustrating road to get there. I’ve got two bresola’s in the works now, and i couldn’t get either one of them to seal. They sat in the bag (not well sealed) for a good week (i had to take a trip) before i came back at them, and i’ve re-seated them in a new bag, and put a conventional vacuum bag around that – with the hope of letting the overwrap bag stay on for 1-3 days (understanding that it will prevent any moisture loss), in the hopes that it forces umai bag adhesion to the meat, and then i can take the overwrap seal off. We’ll see…