The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Sealing › Sealing Questions › (HELP) Rookie concern and problem~ › (HELP) Rookie concern and problem~
This method works well as an alternative since the UMAI bags have some difficulty vacuuming on their own. I suspect it is because they are smooth and don’t have the pebble finish, creating channels for air, that Foodsaver bags do. If you loose the Vacmouse or have to reseal with out it, this method works. I also recommend that the meat be very wet when sealing. I bought a standing rib roast that was quite dry by the time I vacuumed and sealed and the bag would not adequately adhere to the meat, eventually creating too much air, which is why I had to reseal with this method.