G,day from OZ.
My name is Tom.I’m a retired butcher and I enjoy making my own sausage ETC. I’v been into Bar-B-que
Us style,for a number of years, low and slow.
Drybag aging is only now starting here in OZ, and I would like to give the process a go, can see a lot of
merit in doing so. The problem we have is the availablity of bags locally, only one place I can find to
purchase, and they’re pricey, so will have to look at the US to buy some.
Been reading thru the threads for info and now need to upgrade my vacuum sealer, I have a hand held job which has served well for years but now will have to decide on channel or nozzle for aging beef.
there are two things that confuse me , one, using vacuum mouse, reason for? and can larger bags be cut down to smaller sizes
if needs dictate ?. Well all for now from OZ. cheers and have a good one Tom.
Tom, Welcome to our forum. IMHO if you have a vacuum that has worked well, then why not wait and see how it works with the Drybag product. The VacMouse is meant to be used with the Food Saver brand sealer. Can it be cut as well as a Drybag? Sure! Ron
Thanks Ron. The vacuum sealer I have requires a specific kind of
bag with the valve implanted in the bag, so will have to buy myself
either a channel or snorkel type sealer. thanks for your welcome.
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