May 9, 2016 at 8:17 pm #2638
Dry-aging my first rib roast and after two tries, the bags leak. They start out ok, but after maybe 6-8 hours, air is in the bag. I don’t have any leakage problems with any other kind of vacuum bags I use with my vacuum sealer, just these Umai ones. They seem too light and I suspect that either the seams are fragile or the bag gets micro tears that can’t be seen but leak air.
Any suggestions? I have one bag left …May 9, 2016 at 9:07 pm #10319Ron PrattMember
The UMAi Bag is thin since it is designed to let the moisture exit. That is the reason you can’t dry age using a heavier Food Saver bag. There might be reasons that your previous bags have lost the vacuum and it could even be as simple as the rack or shelf you have placed the meat on has a minute rough spot which has torn the bag. Too late now, but (back on my soap box again) I wish people would stop and use their first bag to seal and seal again to get the hang of it rather than go through all their bags. Trust me – this has worked for thousands of bags sold! Also you don’t have to achieve a perfect vacuum. Rather you want the bag to adhere to the moist meat and then the two will bond. Unnecessary handling and inspection will get you in trouble. There is no need to take it out until time to enjoy your efforts. RonMay 9, 2016 at 9:31 pm #10320
Thanks for the prompt and helpful reply. Actually, I tried the first bag several times, until I ran out of material to try again. I suspect the corner of the rib made a small hole or perforation, even with the bit of parchment paper I put over it. Believe me, I didn’t want to waste the material.
For the second bag, as of this morning, about 15 hours after sealing, it was about 75% tight. I note what you say about handling and will be careful with it. Maybe it’s ok and I just need to press the material gently against the meat. Do you think it might work or will the meat just spoil inside the bag due to the air?
Also, a key lesson learned: put the rib end up, as the rib’s corners put more pressure on the bag itself.
Good to know that the bag is permeable and that the main purpose of the initial vacuum is to help the plastic bond to the meat. Much appreciated.
Regards and thanks,
CraigMay 9, 2016 at 9:39 pm #10321Ron PrattMember
Craig, at this point you don’t have that much to lose so why not inspect the bag very carefully looking for a hole. Obviously the hole(s) will be in the area you see the most air in the bag. Depending on what you find you might be able to gently work the air back out the hole and then using good sealing tape, cover the puncture site. Good luck! RonMay 10, 2016 at 2:12 pm #10327
Took your suggestion last night and we’ll see what happens. Some of the meat and ribs have already bonded with the bag, so maybe it’ll be ok. I stuck the areas that were a bit loose to the meat and taped it tightly, making sure not to cover too much of the bag with tape. Guess I’ll need to monitor it over the next few days to make sure it all bonds. I don’t want to throw out a 20 lb prime rib roast!
Thanks for your help, much appreciated,
CraigMay 10, 2016 at 4:33 pm #10328russell quesenberryMember
I use parchment paper to cover the bones. it does not stick to the meat at all.
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