Hey all! Found out about UMAi Dry while perusing the latest Allied-Kenco catalog and I’m itching to get started dry aging and trying out the Charcuterie and Salumi bags as well. I’ll be using a Weston 2300 Vac/sealer when I get started-any tips or tricks would be appreciated.
Welcome aboard, Brian! Looks like you will be a fine additional resource to our still young forum! While I don’t recall folks here specifically ever mentioning using a Weston 2300 before I know it is a top rated vac/sealer. Your best bet is to use the UMAI vac strips which prevents premature sealing as the UMAI bag material is of a different texture than you are probably accustomed to. The texture I am referring to is the unique nature of the material allowing the moisture to be released in a one way, controlled manner. Ron
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