The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Archimedes method and Drybag
December 14, 2011 at 3:41 pm #1317
(The Archimedes method refers to submerging a food item so that the water pressure pushes all the air out. It’s either an alternative or a starting point for a vacuum-seal process.)
Has anyone tried this? My understanding is that drybag is supposed to be water-permeable (or water-vapor-permeable) so I’d be afraid that I might end up with water inside my drybag. I’m willing to risk a $6 drybag to test, but not the $100 beef that goes inside it.December 14, 2011 at 4:08 pm #5224
When I dry bag I get the air out with my hands and then the vacume. Never had a need to use a water bath.
Charlie B)December 14, 2011 at 4:10 pm #5225
With the Sinbo from drybagsteak store, I find that often the “liquids” creep toward the snorkel before I feel that I’ve worked out all the air from the bag.
I thought that liquids in the snorkel were bad.December 14, 2011 at 4:28 pm #5228
When I bag a primal I have my son help me. We both wear gloves. I fold the dry bag back about three inches at the opening to keep it clean. While my son holds the dry bag open in a vertical position. I stand the primal vertical in the store bag. Next I cut the store bag open at the top. I reach in with one hand and pull the meat out of the bag while I leave all of the wet drippy blood in the store bag.
I leave the sticky gooey blood on the meat and slide it in the dry bag after it has dripped off all the runny blood. It really takes two people for this. Next while it is still vertical I message the air out of the bag then lay it down in front of the machine and finish the process.
Charlie B)December 14, 2011 at 4:34 pm #5230
I agree this is a good way to go. I’m wondering if it might be good to sanitize the sink, put the meat in vertically, and then leave the meat vertical in the sink and do the vacuum seal while the meat is still vertical.
Air rises, certainly faster than liquids. This is the technique recommended for getting a decent FoodSaver seal in a bag that includes liquids.
Might need a couple of phone books, depending on the length (when vertical, height) of the meat. But I think this could help get an even better seal.
It also looks like you’ve had some help taking pictures while working the machine — it’s a great thing. I don’t want to get off-topic, but it seems like my kids have too much homework to do much of anything else these days.December 14, 2011 at 5:06 pm #5232
About how long does it take to rid the meat of the runny blood, while still keeping the sticky gooey blood?
I hate to over-analyze, but I think this is one of the critical parts of making the dry-aging go well.December 14, 2011 at 5:30 pm #5233
I think about 10-15seconds. If you want you could cut a corner off the bag and let it drain but the bag fits so snug it may not always work. After I pull the meat up out ofbthe bag I hold it there until it stops dripping. It can get heavy so you might use two hands but try not to disturb the gooey stuff since this helps with the bond to the dry bag. B)December 15, 2011 at 4:26 am #5241
Having seen the hair on your arms in the photos — yes, gloves are probably a good idea.
I think I’m following RRP’s idea on the transfer. I do a full-on sanitization of the sink, then I make a slit top-to bottom in the purchased cryovac bag, and ALL along the bottom, and also all along the top. This allows “excess” liquids to drain, while leaving the sub-primal fully moist.
I don’t know if I’ll use the archimedes method, but I think that for sure I’ll try to vacuum the next (big) bag with the meat VERTICAL, considering that air tends to rise in water.
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