GRRRR

[Trent]

Well I thought I had read enough here to avoid most of the problems but alas that is not the case!

Suggested to my wife that the drybag system would be a good fathers day present and I thought I would have some steaks ready by then to try out. So today I bought a NY Strip Loin (choice) and set about bagging it up. I rolled the open end down so that it wouldn’t get dirty and my wife hold the bag while I slid in the Loin. I sealed the corners and then set about the vacuum process and sealing. Couldn’t get a good vacuum, tried cutting some straws and then sealing. I had it set at 4 and burned through. Trimmed the bag and tried at 3 and it didn’t seal. This process went on until I burned through my second and last big bag…

Sorry just needed to vent, will continue onward.

[Thea]

Hello, Carpetride.

Good to vent–you are not alone. It takes a lot of patience to develop your own technique for drawing the material down tight against the meat and getting it to seal with this manual retractable snorkel sealer.

I’m going to share some of the standard tips for making this slightly less frustrating, but also suggest that you write an email to DrybagSteak Customer Support via the Contact page on the website.

Please remember:
–take plenty of time to get familiar with the operation of the sealer
–read the instructions or watch the slide show link sent you with the order
confirmation and sealer ship verification (rather than just the video-which
makes it look far too easy!)
–the “vacuum” is less essential than the “bond” that forms in the first 3-5 days
the moist proteins coating the surface of the meat are what do the magic–
along with excellent air flow around the entire surface of the meat
–be sure to use an open wire rack in your refrigerator to get best air flow 360
degrees resting the subprimal meat-side down can help with good bonding
–a couple of small pockets of air in the corners or in the divots where the
bones have been removed do not pose a health risk

Getting the hang of the UMAi DrybagSteak application the first time can be frustrating–but you will love the results.

[Trent]

As I look back through the site and slides…at one point I did use a pair of tights to help get the air out and make contact. However I took these off after thinking that I had a seal, I didn’t notice the burn through on the right edge. Are people leaving the netting or pantyhose on for a couple days and then removing? Seem like that might be an easy approach.

[Ron Pratt]

carpetride wrote:

quote :

Are people leaving the netting or pantyhose on for a couple days and then removing? Seem like that might be an easy approach.

Other forum members have done that very thing and have reported success.

[Trent]

Thanks for the hand holding.

[Thea]

Our forte!

You are most welcome.

We’re sorry it can’t be as easy as the FoodSaver!

[Chad Hayden]

I use the pantyhose trick too. When you say tights, makes me assume that they are probably more air-prohibitive than regular pantyhose. I think that the pantyhose would work better because there is still a way for the meat to breathe. (let moisture out). I have used the PH trick the past couple of times and left it on there for 4 full days. If the bag makes a good vacuum and seal, there’s no need for the hose. But I like the extra insurance to make sure there’s good contact with the bag and meat for those first critical days.

[Author]

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