- This topic has 13 replies, 2 voices, and was last updated 11 years, 10 months ago by Anonymous.
September 11, 2010 at 8:06 pm #1136AnonymousGuest
Hello, well I received :angry: my drybag steak starter kit the other day and went to Costco a couple of hours ago to buy a rib loin. But I have been pulling my hair out (not much to start with) trying to get the air out of the bag, and have killed one bag in the process. I have seen on one of the forums a guy talks about a raft, or a metal clip………..anyone know anything about this as I dot want to kill off another bag…..thanks in advance.September 11, 2010 at 8:17 pm #4012
WAIT!!! Before you waste another bag why not practice sealing that first one – I mastered the sealing by getting to know my sealer with sealing that first bag 6 or 7 times without any meat just some bottles. In the meantime let me cut and paste some other things for you. OK?September 11, 2010 at 8:22 pm #4014AnonymousGuest
sure no problem, I have had a food saver sealer for years, and I know from that one that its hard to seal anything moist and get all the air out…..with this snorkel sealer its worse…..I can seal anything dry, its the wetter meat thats a problem.September 11, 2010 at 8:27 pm #4015
Click on this and read the hints. Within this thread you’ll see a picture and description of that plastic raft I made. You can accomplish the same thing using short pieces of a hollow coffee stirrer. Char Woody used a bent paper clip and or wooden toothpicks. Just to explain what is happening the sealer collapses the bag up front making it think the air is all out, when it is not, but my raft keeps that from happening. Here’s the tread to read.
Also, you might want to watch my video – not so much for the Food Saver application, but watch how I coax the air out – it’s the same principle using the Sinbo snorkel machine.
September 11, 2010 at 8:37 pm #4016AnonymousGuest
Im finding that as soon as the bag sucks tight around the snorkel, all the messaging is useless. trying to keep the bag open around the snorkel is a problem…….maybe ill have to dry it more in that area, once that 45 degree seal is there, it makes it hard to do anything in the bag.September 11, 2010 at 8:41 pm #4017AnonymousGuest
One quick question……I know in order to seal wet meats before, I used to put the meat in the freezer just long enough to firm up the outside a bit……is this also an option?September 11, 2010 at 8:42 pm #4018
Another thought, Mike, are you using a #4 setting on your Sinbo? Also having the meat a bit moist will work in your favor as it will make the bag tend to stick to the meat when you manually press out air. Also did you fold back the bag so the inside didn’t get juices and grease on it which can hamper sealing? Before I even start to seal I manually press. pinch, fold whatever as much air out as I can – and then again after I’ve done the two diagonal seals. Then be sure the unsealed slot between the diagonal seals isn’t too big or you’ll be fighting air trying to get back in. Here’s another post in which on down I show some before and after pictures that may give you some pointers.
http://www.drybagsteak.com/forum/17-dry-aging-with-drybags/161-my-inaugural-dry-bag-steak-experienceSeptember 11, 2010 at 8:44 pm #4019
kinder wrote:quote :
Mike, sure that’s an option, but as I said the moisture will actually make the bag adhere thus helping you.[September 11, 2010 at 8:46 pm #4020
kinder wrote:quote :
That’s why that raft helps. Did you see the picture?September 11, 2010 at 8:51 pm #4021AnonymousGuest
i did, I tried the stir stix method that came with the unit and found it just sealed right at the tips of the stix instead of the mouth of the snorkel……..I will try to get a seal with it chilled, and see if as it thaws a bit in the fridge wether that bond will form, I hope so.September 11, 2010 at 9:03 pm #4022
kinder wrote:quote :
I’m confused – if it tried to seal the sticks then you had it too close to the snorkel. Look at the picture of where my raft was in relation to the seal.
September 12, 2010 at 4:46 pm #4025AnonymousGuest
Hi RRP, I managed to get half of the loin sealed pretty good, like you said I should have left the moisture on it and that would have helped the bag to stick, unfortunetly I watched that how to vid and followed it pretty close. Im also used to drying anything wet before sealing it as with the food saver system, it would draw any moisture into the channel right away. Next one I get I will leave it wet and go from there. Thanks for the tipsSeptember 16, 2010 at 3:13 am #4028AnonymousGuest
I tried the stir stix method as well…I think the stir stix are too small in diameter to make a difference. I used RRP’s raft method with great success. I just cut up drinking straws into 1′-1’5 lengths and taped 4 or 5 together making the raft. I tape the straw raft to the inside of the bag such that the straws will be just in front of the snorkel when extended. Eventually, the vacuum will suck the bag shut in front of the straw raft, but not before all the air is out of the bag. I think spreading out the airflow over the wider straw raft also helps avoid sucking fluid into the snorkel as the fluid isn’t attracted to as small a space. I notice fluids getting close to the raft, but by then the air is out and I seal.October 9, 2010 at 8:43 am #4056AnonymousGuest
Hey there, this is agedtoperfection here. Check out my post under ” why can’t I get a vacuum seal like a regular vacuum bag?” This has been a very successful method for me. Ideally you want to get out as much air as possible, but I have found out a little air won’t hurt one bit. Once the bag has adhered to the meat, which only takes a day or two, that’s it. I never use a machine any more.Has never failed me yet. I have tried all of the methods posted on here. None works better for me than mine. Let me know how things turn out.
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