I tried something new today with a paper clip.

This topic has 32 replies, 4 voices, and was last updated 13 years ago by Anonymous.

Viewing 15 posts - 16 through 30 (of 33 total)

← 1 2 3 →

Author

Posts
February 12, 2011 at 6:15 am #4478

Anonymous
Guest

Hi kinder,

The Scotchbrite was green in colour (here in Australia). Don’t know if their colour coding is the same in the U.S.

Am still wrestling with Photobucket to try and post some pics.

Cheers

February 12, 2011 at 6:52 am #4479

Anonymous
Guest

Got the pics uploaded at last – thanks for the help RRP.

The Scotchbrite pad was just the normal one my wife buys at the supermarket. It is not overly stiff – you can compress it without too much effort between your finger and thumb.

Cheers

February 12, 2011 at 5:46 pm #4480

Anonymous
Guest

A very good idea, yet I wonder about sucking debri (if any) into the vacuum snorkle tube, as well as possible contamination of the meat. Time will tell with that question. Ideas are flowing well here. 🙂

Try the paper clip triangle as per the photo from RRP. It too provides a super quick seal, and its able to be reused later and sterilized.
The main idea is to provide something at the snorkle tip to avoid the bag being snuffed into the tube itself during the vacuum process.

One thing I have been going to mention is the idea of trimming your bags to size.
I feel thats just a waste of effort as your not going to use the trimmings anyway.
So just fold it up over the finished sealed meat and forget it.

Cheers.. keep up the experimenting for you home use. 🙂
“C~W”

February 12, 2011 at 6:04 pm #4481

Ron Pratt
Member

I fully agree with you C~W – no need to trim the bag – this is especially helpful for newbies. That way if the seal doesn’t take, then you still can cut off part and make a new seal – instead of trimming to size at the outset!

April 2, 2011 at 2:41 pm #4694

Anonymous
Guest

Does the paper clip remain *flat* or does it have any extra *bends* added? I thought i saw one post where there was a slight bend added.

April 2, 2011 at 4:02 pm #4695

Ron Pratt
Member

Actually Char Woody (C~W) has posted two different styles. His second one is at the start of this thread immediately followed by a picture I submitted. His earlier version which had the bends that I think you are referring to was posted and pictured in this older thread:

http://www.drybagsteak.com/forum/7-sealing-tips-a-tricks/550-paper-clip-wire-arrowhead-clips

April 2, 2011 at 4:24 pm #4696

Anonymous
Guest

RRP is correct… This is about the most simple rebending a paper clip by just straightening out to form the triangle shape. You can configure it in anyway you like.
Use the solid round end on the longer leg of the bent clip. Push the clip right up on to the meat before you start the vaccum seal, and the final heat seal.
Good luck.. let us know how you did.
“C~W”
BTW.. I posted and I believe someone else also confirmed the same. Pull the bag itsetl down halfway before you enter the meat into the bag. then pull up the outside around the meat to keep the sealing ends of the bags clean from meat blood or residule.

November 9, 2011 at 6:51 pm #5059

chris
Member

What about using a folded piece of paper towel in place of the clip or scotch brite? A clean piece kept an inch from the meat shouldn’t cause spoilage and it is disposable. Further, for the blood suckers it will absorb the blood so it can be vacuumed completely without getting any in the nozle or ruining the seal. Thoughts?

November 9, 2011 at 7:08 pm #5060

Ron Pratt
Member

Please give it a try, though I believe the paper towel will simply compress and certainly will when it becomes moist. The simple paper clip trick works because it won’t compress.

BTW welcome aboard, Chris!

November 9, 2011 at 9:25 pm #5061

chris
Member

Thanks! It will be a while before I can try it, as I now have 3 subprimals in my summit ff6 fridge and I’m out of bags. After the holidays will be about time for more.

My thought was to fold to get 2″ deep toward meat, 4″ wide and 1/4″ thick. It can’t take a soaking and work, but it can absorb the little bit of blood that gave me a hard time getting these 3 done.

November 9, 2011 at 9:45 pm #5062

Ron Pratt
Member

drewd,

perhaps so, but it seems to me like you need to let the meat drain a little longer so you don’t have so much moisture to contend with. Besides excessive moisture going in just means that much more that needs to escape during the aging process.

Ron

November 27, 2011 at 10:44 pm #5123

Al
Member

I bent the smallest paper clip I could find into a triangle. The opening on my Sinbo was not wide enough to allow the paper clip to be inserted. Should I enlarge the opening on the Sinbo?

November 27, 2011 at 10:50 pm #5124

Ron Pratt
Member

Absolutely NOT would be my opinion – just find a smaller paper clip! BTW just the curved corner needs to fit in or near the snorkel. If you have a test bag you might try sealing with your large clip – it just might still work in spite of being large.

BTW go back to page 1 of this thread and look at the 4th post – it shows the picture of a bag I sealed using the bent paper clip and as you’ll see it was a big 2″ one – but yours was even bigger?

November 27, 2011 at 11:29 pm #5125

Al
Member

Ron,

My clip was a small paper clip, about 11/8″ before opening.

November 27, 2011 at 11:41 pm #5126

Ron Pratt
Member

then that’s a small one so it should work – just sit it so one of the curved corners is near the snorkel opening – I got to thinking that maybe you were confusing the triangular design with C~W’s other design. This just sits near and not IN the snorkel.
Author

Posts