The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › can i use these bags on a different machine?
August 9, 2010 at 12:09 pm #1127AnonymousGuest
Hi, i just bought some bags from this website. I am from Australia and love the taste of dry aged steak. I have just slaughtered my cow that i have been fattening up for some time.
Can i use thes bags on the machine that i already have or do i have to by the machine that is on this website?
Thanks for your help.August 9, 2010 at 1:16 pm #3980
As a matter of fact yes you can, but there is a trick to it. Here is a You Tube video I made showing how to use a Food Saver brand vacuum. The Sinbo sealer recommended by this site works fine and has advantages over Food Saver, but I understand the reluctance to buy another. Here is the 5 minute clip:
August 9, 2010 at 9:24 pm #3981
Furthermore if you have an older model Food Saver such as this model 1050 and similar less sophisticated models they even work better. Up under the lid there is a sliding switch with 3 and 5 on it meaning the amount of time for the heating element to seal. Just select the 5 second for best results. Here’s a picture of that somewhat hidden little switch. Hope that helps!August 13, 2010 at 4:35 pm #3986AnonymousGuest
As your in Austraiia or anywhere for that matter, I would suggest that you use the recommended vaccum for your drybag as per the website here. My friend RRP has a good method of using a “raft” to assist in the vaccum process. I use a metal clip. I hope to add a video here at the next full loin to show how simple it is to create the vaccum.
I don’t personally recommend individual steak unless they are quite thick. And I don’t personally recommend a long term aging on individual steaks. 12 to 14 days should be very effective. I like the 21 – 24 day or so aged loins. Primarily the NYStrip and Ribeye loins.
Since the DryBag Vaccum is expensive, may I suggest that you create a DryBag Steak Club in your vacinity, and share a club purchased unit?? Just a thought for you..
Just my thoughts so far, and subject to change. 😛
Congrats to RRP, Thea and others for the super postings here.. :cheer:September 11, 2010 at 8:18 pm #4013AnonymousGuest
Hello, I am having a heck of a time getting the air out of the bag, is there any way you could take a picture of this raft or clip and post it……I have ruined one bag already and need to be sure the next one will work…..thanks very much.September 11, 2010 at 10:01 pm #4023
kinder wrote:quote :
For readers please see where this question went to a separate stand alone thread which starts here:
http://www.drybagsteak.com/forum/7-sealing-tips-a-tricks/167-helpOctober 10, 2010 at 8:11 pm #4063
Just a shameless refresh to keep this thread current for newbies coming here for quick answers! 😉October 10, 2010 at 9:54 pm #4064AnonymousGuest
Here is my raft.October 13, 2010 at 2:10 am #4070TheaKeymaster
A simple alternative to RPP’s fantastic raft to ease the job of drawing the air out and getting sufficient contact between the meat and DrybagSteak material is to take a small straw (think coffee stirrer), cut off two one inch pieces with an angle on one end, insert the angled end into each side of the retractable snorkel, when the snorkel retracts after you’ve drawn out the air and sealed the opening, these two assists will stay inside while you age and you can discard them with the material afterward. Just one more little trick to try.July 5, 2012 at 2:52 pm #6153TheaKeymaster
Look at the VacMouseketeer thread and the new threads of different sealers to advice how to use other sealers.
Also, check out the “Watch UMAi in Action” button on the DrybagSteak website. 🙂
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