The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › beginner problems
- This topic has 5 replies, 3 voices, and was last updated 6 years, 4 months ago by Marc.
January 12, 2017 at 9:05 pm #2832
I’m sorry to sound like all the other noobies but I seem to have a problem. I’ve searched through many of the forms and didn’t see anyone that seemed to be having the same problem as me. This is my first time using the umai bags and actually my first time using a food saver as well. So I’m sure my inexperience is adding to my issues. I bought a 7 bone standing rib roast from my local butcher. After bringing it home I covered the bones with parchment paper and got it in a bag. My first issue it seems is that the roast had no liquid proteins on it. My second issue is that after the vacuum stops air seems to rush back into the bag. The excess bag on the sides I can pinch between my fingers and move it. I’ve double sealed everything and even tried doubling up on the bag thickness in case the seal was burning through and causing a leak.Does anyone have any ideas or suggestions for me? I’ve unfortunately burned through all my short loin bags and ordered more right before this. Thanks in advance for any help.January 12, 2017 at 9:15 pm #10787Ron PrattMember
Sorry to hear of your problems but it gives me a chance to harp once again…rather than to waste all your bags use they very first one to practice sealing so you learn how your vacuum sealer is going to work with the UMAi bag product. I never had anyone suggest that years ago, but just did it on my own. Bet I sealed and resealed my first bag 6 or 7 times. Now in the future please consider the use of a straw or tubing and a bread twisty. The vacuum need not be perfect and you just squeeze out as much air as you can with your hands, gather the bag around the straw/tubing and suck the rest of the air out. Then quickly collapse the opening and seal it with a bread twisty. Better luck next time. RonJanuary 13, 2017 at 11:46 am #10788EricMemberquote Close2it” post=8978:IMy second issue is that after the vacuum stops air seems to rush back into the bag.
I believe you have a problem with the spongy gaskets on your Sealer…they need to be replaced…or cleaned. I use my Foodsaver extensively…prior to and beyond the UMAI usage. I recently replaced gaskets when I experienced Leakage when sealing items in food bags—the air was re-entering the bag in the brief laps between “Sucking” and Sealing.
One other guess on this…it may not be as big an issue wuth your food saver bags versus the UMAI bags because the UMAI bags are thinner walled than the bstandard foodsaver bag—maybe that affects the interface with the gaskets and the seal.January 13, 2017 at 8:53 pm #10792
Thanks for the idea. I will definitely look into the seals. My experiment with doubling the bag may have helped with that and the vacuum issue but unfortunately I was so close to the meat by that time I was having trouble getting the bag to sit cleanly in the food saver. That may have contributed to my problems on my last attempt.January 14, 2017 at 2:11 am #10794Ron PrattMember
I’d never recommend using 2 UMAi bags at the same time. That would hinder the breathing of the material and that breathing is what makes the UMAi Bag so unique and perform the way it does. RonJanuary 14, 2017 at 3:28 pm #10795
Sorry. That wasn’t very clear. The first bad I tried I put a hole in. So I used some scrap from that bag and doubled up just where the seal was. Not the whole bag.
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