(HELP) Rookie concern and problem~

[Ron Pratt]

Jason, Welcome aboard! I don’t mean to butt in but considering the time difference Rice Bear probably won’t see your question for hours. Aged beef has an earthy, concentrated beef taste since you are removing the tasteless water from the meat. Depending then on the amount of internal fat called marbling that too will take on a richer taste. One thing to remember when you are cooking your aged steaks they will cook faster than non-aged steaks plus there is more of a chance they will char on the outside so until you get the hang of grilling them my advice is to cook to temperature – NOT to time – using a reliable meat thermometer. You will find a quick reading thermometer such as a Thermapen is not that expensive if and when you over cook and ruin some expensive steaks – especially the steaks that you yourself have “babied” through the dry aging process! Ron

[Sean Lee]

as soon as I done with slicing the meat, I did cook a steak using pan/oven method. But I was over cooked, but it still taste very good~

My suggestion for sealing: when you done with the vacuum/sealing, leave the bag in the FoodSaver machine for couple mins until the sealing is complete cold.

[Jason]

The problem that I’m having is the seal and everything would look fine. I even hit the seal button a few times to make sure I get a good seal. Then I will move the bag down a little to make a 2nd seal. But after about 30mins my bag would have air in it. I went through 2 bags thinking there was holes in my bag. The bag would still have contact with the meat. But I’m just worried that since the meat didn’t have a good vacuum on it, would that effect the aging and taste of the meat?

Ron
Thanks, for the advice. I would

[Ron Pratt]

Jason, Too late now, but I always suggest taking your first bag and practice sealing it several times until you get the hang of how the bag acts with your equipment. That beats going through bag after bag! I must have practice sealed my first one 6 or 7 times. In re-reading your post there is actually a chance that with your multiple seals your Food Saver sealer bar became over heated and you actually melted or burnt a hole in the bag. Unless the UMAi bag puffs up meaning you have a major leak then a small amount of air or air pockets are not a problem. You should be fine, but if you can and you want to post a picture then I could even advise you better. Ron

[Sean Lee]

Jason, I had the same problem, but you can still dry age ur meat without perfect sealing, as you can see with my photo. As long as ur meat has a good contact with the plastic bag (top and bottom) and it should adhere with bag after a day or so.

BTW, maybe cuz I have a new frig and with little other stuff in the frig, so there is less bacteria and strange odour to ruin my meat!! Just for ur ref.

Good luck

[Thomas Hillis]

This method works well as an alternative since the UMAI bags have some difficulty vacuuming on their own. I suspect it is because they are smooth and don’t have the pebble finish, creating channels for air, that Foodsaver bags do. If you loose the Vacmouse or have to reseal with out it, this method works. I also recommend that the meat be very wet when sealing. I bought a standing rib roast that was quite dry by the time I vacuumed and sealed and the bag would not adequately adhere to the meat, eventually creating too much air, which is why I had to reseal with this method.

[Ron Pratt]

Yes – but Food Saver bags are vacuum bags and the textured material is to allow the air to be removed creating the vacuum and staying in a vacuum. The UMAi Bags breathe! that allows the moisture in the meat to be released – thus “dry aging” the meat. Ron

[Zach Emerson]

I’m having the same issue with my FS V3250. The bag will not seal. I’ve even placed a strip of FS roll inside the UD bag and the FS bag melted and sealed but the UD bag will not.
I don’t feel like breathing in through a straw either. I’m fairly disappointed thus far. Brisket ain’t cheap!

[Ron Pratt]

Sorry you have having trouble, but why didn’t you use the VacMouse® included with your order? That allows your FS to seal the UMAi Dry® bag.
Ron

[Zach Emerson]

The instructions say to seal the corner of the bag first and then use the VacMouse when vacuum sealing the bag. Are you saying I am to use a vac mouse across the entire seal? The bags are 15.7′ wide (wider than most Food Savers.

[Ron Pratt]

You read the instructions properly – I just assumed you had not used the mouse. Unfortunately some Food Savers work better with the UMAi Dry® bag than others. Now since you do not want to use the straw or tubing trick here is yet another method. Find a container or even your sink it large enough and start filling it with water. Then put the bag with the meat in it in the container with the bag top open. Water pressure will press the air out so that with a little finesse you will be able to finish pressing the remaining air out and then close the bag with a bread twisty.
Ron

[Zach Emerson]

Ahh ok. Thank you for the info. Will give it a go!

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