Newbie to the site!

[Ron Pratt]

you’ll be fine! I was dead serious about my raw bacon comment. I have a thing about why people get this sudden hang up about certain foods/meats/cheeses, etc and take on the idea they are going to die if they consume something 1 day later than the grocery store label says! yet leave raw bacon in their meat compartments for weeks!

[Chad Hayden]

I understand what you’re saying RRP. I just think if something is not to directions, then it’s (very potentially) wrong. If there are exceptions and some grey areas, it’s good to know. I just do not want to ruin a nice piece of meat. I’ve been in BBQ competitions for the past few years or so, and I’ve ruined my fair share of meat cooking it ! :ohmy:

[Rich Lansdale]

I just got the kit as well and tried 3 or 4 times to get a good vacuum and seal. I was unsuccessful so instead of trying a new bag I used Agedtoperfections method. Basically what you do is get a straw and clamp the bag around the straw with your hand. Suck the air out of the bag using your mouth and when you’ve sucked as much air out as possible then start twisting the bag like you would a loaf of bread. Then keep sucking the air out and twist while you pull the straw out of the bag. I cinched the end of the bag with some string. It worked really well. The vast majority of the meat is in tight contact with the bag. I might try the vacuum again on the next go round but it’s good to know that this other method works as well. Many thanks go out to Agedtoperfection!

[Anonymous]

I am pretty new at this having only done one New York Strip.

It strikes me that the key is go have good bag to meat contact in the actual raw meat area. I found that I did get some small air pockets on the fat side but after 2 days the meat side was well adhered to the bag.

[Ron Pratt]

Luvsteak wrote:

quote :

I just got the kit as well and tried 3 or 4 times to get a good vacuum and seal. I was unsuccessful so instead of trying a new bag I used Agedtoperfections method. Basically what you do is get a straw and clamp the bag around the straw with your hand. Suck the air out of the bag using your mouth and when you’ve sucked as much air out as possible then start twisting the bag like you would a loaf of bread. Then keep sucking the air out and twist while you pull the straw out of the bag. I cinched the end of the bag with some string. It worked really well. The vast majority of the meat is in tight contact with the bag. I might try the vacuum again on the next go round but it’s good to know that this other method works as well. Many thanks go out to Agedtoperfection!

Sorry to hear you had trouble. Did you keep trying to reseal the same initial bag? If so were you wiping the inside clean where the seal would be made? If I were a teacher I’d give you an A+ for being resourceful and positive! What was the setting on your Sinbo? I find a 4 works for me.

[Rich Lansdale]

I used the same bag and tried it 3 times. I made a raft using straws as suggested. I just couldn’t get a good vacuum and seal. I’ll definitely try again with the machine since it sounds like it takes a few times to get the hang of it. No worries though because I didn’t waste the bag and have a hunk of meat in the fridge aging as I write this. 🙂

[Anonymous]

Glad you found my method works well for you. I bought the Sinbo. Never could get the darn thing to work. Wasted money, could have bought a nice piece of meat for the cost of that machine.

[Ron Pratt]

agedtoperfection wrote:

quote :

Glad you found my method works well for you. I bought the Sinbo. Never could get the darn thing to work. Wasted money, could have bought a nice piece of meat for the cost of that machine.

Kent – glad to see you have come back, but I’m still sorry that as much as we tried to help you 4 months ago that your experience with the Sinbo was what it was. I have NO financial interest in DrybagSteak, but am just a believer in the product. I guess I’m naturally a “wee bit” defensive when I know the Sinbo and alternative methods work for myself and many others then I still scratch my head and ask myself – “what didn’t work for him – and what else could we, as a board here, have suggested above and beyond what we did?”

[Anonymous]

Hi Newbie just a thought, I remember my first try and being very panicked about removing all air and a perfect seal. All went just great seal was good, no wrinkles in bag and I was happy, but the bag soon developed some wrinkles and on the round sirloin a definate air pocket on the corner. I posted a message with photos to the forum and RRP felt that all was well, and indeed it was. I now follow his advice to the letter and once it all looks good when first done, in the fridge it goes and it is not touched again until the day I am going to cut it up.

sometimes the air pockets develop in hours other times days but I have never had a piece of meat go bad yet.

here is the post with the photos so you will see what I mean.

http://www.drybagsteak.com/forum/18-general-dry-aging-questions/342-dry-blood-in-bag

Alternately if you get a good vacuum at the start and you want to be really sure that the seal stays twist the top like a packet of bread and put a tie on it as well. Hope this helps.

[Anonymous]

Use my straw method.No fuss,no mess, set it and forget it.

[Author]

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