The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Chamber vs. Foodsaver Style vs. Snorkel Sealers?
March 12, 2018 at 3:03 am #3044Brandon NelsonMember
I previously used the UMAi system but became so frustrated with it that I quit. Getting a good seal was impossible with the snorkel sealer kit that I bought from here. I went through many bags per roast. I was one of the snorkel raft guys back in the day. In fact I blogged about it about 8 years ago.
Flash forward and I currently own a VacMaster VP215 Chamber Vacuum Sealer. I was curious if anybody has been using a chamber unit of this size and was also curious to know the roast size supported if so. What is the extra loss of having to cut the roast?
If not and the foodsaver style units are still the preferred unit then is there a group of recommend units? Do they work better than the snorkel units? Which ones support the full width bags vs. the multiple seals to get it to work?March 12, 2018 at 10:01 pm #11501Ron PrattMember
Sorry to hear of your frustration sealing the bags and then going through so many bags. I wish you would have done what I did…I must have used my first bag 6 or 7 times without meat to learn how my sealer was going to work with the UMAi Bag.
On the other hand you don’t even need a sealer as a perfect vacuum is not necessary! In fact what you can do is place the moist meat into the bag and then using your hands press the bag against the meat while forcing out as much air and not leaving any air pockets. Then at the open end insert a drinking straw or a piece of tubing in and then grab the bag tightly around the straw or tubing and finish sucking out as much air as you can. When done quickly remove the straw or tubing and tightly close the end using a bread twisty.
Hopefully someone with a chamber sealer will be along to specifically answer your question.
RonMarch 25, 2018 at 5:20 pm #11529john moranMember
Yes, I have a VP321. I’m not familiar with the 215 – but if you can fit it in the chamber, then that’s your answer. I know of no size limit beyond not being able to shut the lid. You say you already have one so I’m not sure what you’re asking. In mine I did a full bone-in ribeye roast (8 bones??).
I wouldn’t trade my VP321… even for a T-bone. We can put up 6 quarts of soup (yes any liquid works) in about 35 seconds. Try that with a foodsaver.
The Umai projects have all sucked and sealed perfect. This thing would suck the white out of rice. As I’ve mentioned in other posts, I’ve thrown enough of the foodsavers in the junk to have paid for the vacmaster years ago.
I got a deal on mine even though it was sketchy…I took a chance and it all worked out…I wouldn’t recommend for the cheap and squeamish. I’m hoping there’s not some restaurant mysteriously missing one.
anyway..let me know if you have a more specific question. Happy to help.
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