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Andy StarvaskiThanks for the pointer.RRP. I’m intriguted by the scotchbrite idea.
This is my third go around. last summer I started off with a NY Strip loin and aged it for 2 weeks. I noticed an improvement with the steak flavor, and quickly did a 12lb Rib eye loin for 28 days and had amazing results. The rib eyes were some of the best steaks I have ever had, anywhere.
The other day I sealed up another 12lb rib loin and plan to take it 35 days.
I am used to using my Tila Foodsaver chamber sealer for most foods, so it’s been a learning process using the snorkel sealer. The two machines are significantly different. I used the straw method the other night and had good luck and got the best seal yet.
My tips so far would include:
1) don’t cut the bag.
2) fold the bag’s top down when putting the roast in to avoid getting the inside wet and affecting the heat seal.
3)Massage, Massage, Massage.
4) Massage some more
5) After I seal the bag, I quickly slide the bag down a bit and re-seal so I have to seal lines. Sometimes I do 3.
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