Ran out of bags…need help!

[Anonymous]

OK…my frustration level is at an 11. :angry:

After successfully doing a 34 day whole prime NY strip loin I decided to dive in with a whole prime rib eye. I split it into 2 pieces. I had absolutely no success getting a seal and ran through all of my Drybags. All I got out of it was a lot of aggravation and a good argument with the wife. I’ve been trying to reach customer service all day with no success.

Here is my question – if I use my channel vacuum sealer can I put them on “hold” until I have a replenished supply of bags and try again? The natural fluids that are on the meat when it is taken fresh out of the cryovac have been rubbed off from trying various bags. Are these fluids necessary to ensure good contact or will it work anyway as long as I’m able to get a good tight seal?

I have to say I’m also really disappointed in customer support. I’m hoping they will come through for me before day’s end but its not looking good.

Ken Golden

[Ron Pratt]

Ken,
Thea, the owner will be answering. As for your frustration I’m sorry, but I always try to strongly suggest that if after ruining the first bag then use it for practice until you get the hang of it! I must have practiced on my first bag 6 times instead of going through 6 bags! Is it possible to salvage your ruined bags. Could you tell us what it was that went wrong? As for using a FS bag in the meantime – sure – it just won’t be drying the meat so I’d suggest going ahead and freezing it until the Drybags come in

[Ron Pratt]

as the the “natural fluids” being rubbed off – don’t worry – personally I always wash off that “stuff” created from the gas inserted in the cryovac. Mere clean water is all I use and I even pat the meat dry. As the meat aged in the Drybag then the moisture in the meat is what will create the bonding so you’ll be fine. Relax, make up with your wife and have a nice Thanksgiving!

[Anonymous]

RRP:

I appreciate your quick response. While I was in the process I writing back to you Thea called me. I think I have a better understanding of what my expectations are. I’ll leave the meat in the sealed bags and massage them a bit to get better contact. I see twist ties in my future. 🙂 Hopefully it will work ok. Thea didn’t think that at this point putting them in fresh Drybags would work well as too much of the protein/fluid is gone.

Essentially what went wrong (vs. what went right with my NY strip) is similar to all of the other posts on this forum. Its the inability to get a good seal and great contact because of the inadequate Sinbo unit.

If Thea can come up with a hybrid bag that has a texture and will work with a standard channel sealer she will have a huge hit on her hands.

Thanks again – I’ll report back after the holiday and we’ll see how the meat is getting on.

Ken

[Ron Pratt]

I knew Thea would get back to you. In her defense she’s a busy lady and has other business demands besides her DrybagSteak venture so she was probably unavailable at the drop of the hat. BTW have you watched the YouTube video I made showing how to marry a sleeve of Food Saver bag with a Drybag? It has worked for me, but just like using the Sinbo it takes a little practice at first. Here’s the video:

[Anonymous]

Actually studied that video more than once. :laugh:

I purchased a Vacupack Elite channel style vacuum sealer some months ago. I spoke with the distributor today to pick his brains to see if he had any ideas of what I can use besides the Sinbo. I explained that the Drybag is a smooth bag with no texture.

He suggested trying a dual layer bag that he sells. He thought that using part of it similar to how you are doing it with the Foodsaver bag should work. I have some on the way. I’ll experiment and post the outcome.

Ken

[Anonymous]

Hey Ken, I had the same issue. What worked for me twice now, is after I get the rib home, I cut the corner off the bag it’s sealed in, and I poor off any access juice. Then I cut the end of the bag open, and place the rib, and bag, into the drybag and squeeze it out. Then I ensure the rib is nice and tight down into one corner. Then spend time smoothing your hands over the rib towards the access bag material squeezing as much air out from the bottom and both sides. Also don’t cut any if the bag off, just make your little 45 degree seals and begin suction. If you spent time smoothing the air off the rib to the access bag, by the time the vacuum sealer closes off, most of the air should be gone. Don’t let it fluster you, just take a bit of time to manually smooth, then draw the vacuum.

[Anonymous]

Hi, I’m Paul and I recently purchased the dry age bags. I bought 2 different vaccum sealers. The issue I am having is sealing after I have vaccumed the air out. So I vaccum out the air and it’s packed nicely but as soon as I lift the chamber I lose the seal. I’ve ruined one bag.

Any advice is greatly appreciated.

Paul

[Ron Pratt]

Hi Paul,

before you ruin any more bags please use that first one to practice on! Hopefully you have read the prior comments on this very thread of what works for people.

When you say you bought 2 sealers what brand were they?

From your description it sounds like you simply are not getting the bag sealed meaning sufficient heat to lightly melt the Drybag material. Do either of your sealers have a switch to make them seal hotter or for a longer time period? If so please practice on that first bag – I must have sealed my practice bag 6 times or so until I got the hang of it.

Ron

[Anonymous]

I’m telling everyone once again, you don’t need ANY machine to suction these bags down, and get a great seal. Insert a regular drinking straw into the dry bag, wrap the excess end of bag around straw, suck all the air out of bag by mouth, remove straw quickly, hold bag tight while twisting the bag, like you are resealing a bag of bread, caution not to wrap too tight, could bust factory sealed end. wrap 3 or 4 wire twist ties around bag. You are good to go.I bought the Simbo sealer, tried the FoodSaver method, never had success with either. You will NEVER ruin another bag with my method. Check out my other post under Agedtoperfection, let me know if you all have success with my method.

[Author]

Posts