The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › 1st timer! How important is the bond ?
- This topic has 8 replies, 3 voices, and was last updated 10 years, 2 months ago by Ron Pratt.
January 13, 2013 at 3:49 am #1522
I believe I have read that the bag to meat bond will develope after a few days ? I just sealed up my first ribeye but am a little concerned about my bond. How much bond it necessary at first? ThanksJanuary 13, 2013 at 4:34 am #6541
Welcome to our forum, Andy! By posting a question then you are already one of us when I said “our” forum! If you just sealed it today that is too early to get worried about the bond which will start to become evident after a week or so. OTOH if you didn’t get a good seal and there are obvious air pockets then that’s a different matter. My advice though is to place the bagged meat on a wire shelf or rack and now leave it alone. Handling messes up the bonding. RonJanuary 13, 2013 at 4:40 am #6542
Thanks Ron ill leave it alone! I’m curious though when will I be able to tell if its ok or if I need to redo it? I don’t want to ruin the meat. Man I’m anxious for this to work I love a great streak. Also for ribeye how long would you recommend it to age?January 13, 2013 at 5:04 am #6543
Actually you’ll notice the darkening in about 4 or 5 days. If there is a sealing problem or a bag puncture you’ll know that within 24 hours or less. As for the time I have found that with a rib eye it is typically thicker and benefits from more time. Personally I would go at least 28 days as a minimum, 35 is even better and my preference is 45 days. RonJanuary 13, 2013 at 5:23 am #6544Chris PenningMember
I hear you Andy. I put my first one in about two weeks ago and was uber concerned I’d didn’t get it right. Like I said, here I am two weeks later and it’s starting to look awesome. Hard to wait three more weeks! Best of luck!January 16, 2013 at 6:04 am #6553
I bought the kit with the DZ-280/A sealer. I didn’t feel like it pulled the air out very well. At one point in time I had a food saver and remember it really pulling the bag around the meat. I fell like the suction on this unit was decent at best. I have called drybagsteak.com several times and left a message but have not got a response. Has anyone had trouble with this sealer? which do you prefer?
Thanks AndyJanuary 16, 2013 at 6:47 am #6554
Andy, did you use a VacMouse strip? Did you make a few practice seals? A Food Saver sealing a Food Saver bag has a different feel than sealing a Drybag with a Food Saver. Granted there is always the chance that Food Saver let a lemon get out of production, but I find that unlikely. The DrybagSteak company has a small staff and I’m sure you will get a reply.January 16, 2013 at 6:58 am #6555
The kit I bought has the sealer with the retractable snorkel. It’s not the food saver brand.January 16, 2013 at 7:33 am #6556
I’m sorry I should have caught that…that snorkel sealer works differently -at least mine does- as compared to a Food Saver. Again though I really encourage you to practice to get the hang of it. I still use my snorkel plus the bent paper clip trick which keeps the Drybag open. I can’t get to my computer with my picture links right now so bear with me. In the meantime if you want to look back there are numerous posts on how to use that snorkel unit also referred to as a Sinbo. Ron
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