The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › So what actually works? Friend wasted $40 trying! › So what actually works? Friend wasted $40 trying!
Mark D’AmbrosioThat’s what I was thinking myself, as I have watched countless Youtube Vids on the Umai Process.
That after a short period of time, there is space within the bags due to shrinkage of the meat.
I’m gathering the importance is, to not let “air” into the bags, rather than “Oxygen” which I gather passes through these special Bags. That there is a difference between the two.
Bottom line I seem to gather, is that the Umai Bags are not the culprit at fault, but perhaps the specific Vacuum Sealer used, and the end user’s technique and proficiency at using such a Vacuum Sealing Machine.
I know from some experience with some lesser and beat up old FoodSaver Machines, a lot of profane words can ensue and be uttered trying to have success.