The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Sealing › Sealing Questions › Sealer not working, burn spots, unsealed spots
February 12, 2016 at 10:56 pm #2491
*EDIT* Thank you Umai for making it right, I’m cooking my steak tonight! Woot.
I just got out the kit my wife ordered me for christmas, been waiting to use it.
$120 at the butcher later, and I’m stuck.
The sealer burns some spots, doesnt even melt others. I’m down to a single bag big enough for this slab of beef, and I really don’t know what to do now.
Any suggestions?February 12, 2016 at 11:09 pm #9985Ron PrattMember
When you consider the price of the bag if you mess them up then you might want to use a far simpler method to be practical. First of all a perfect vacuum is not critical. Knowing that then here is the way to get the task done without a FS at all.
Slip the un-rinsed sub-primal into the UMAi bag following the directions and then start pressing the air out by pushing it toward the open end. This starts making the bag adhere to the meat as well. Then gather the open end and bunch it like you do to close a bag of bread. But first insert a piece of tubing or a long straw, but a flexible tubing works best. Then while continuing to press out as much air as you can start sucking the remaining air out. Actually if you can get assistance then 3 hands are better than 1 since one hand will be busy grasping the bag end closely against the tubing. Once it appears you have a good simple vacuum then quickly remove the tube and close the bag with a bread twisty wire.
If you are aging a boneless rib eye sub-primal lay the meat on its fat side so that you can see the “hills and valleys” where the bones were cut out. Pay attention to fairly well getting the air out of the valleys.
Sorry to hear this – that’s why I always tell people to use their first bag as a practice bag and seal it and reseal it in another place until you get the hang of how your sealer will react rather than go through all your bags. I must have sealed my first one 6 or 7 times.
BTW were you using the VacMouse which is that white plastic mesh?
RonFebruary 12, 2016 at 11:51 pm #9986
Sorry for my less clear OP.
I’m saying that the element in the sealer has hotspots, that damages the, and doesnt provide anything remotely near a seal. ITs not usable. The hotspots burn and melt some spots of the “seal” while completely not touching inch or more at a time.
When you consider the price of the kit, you would think that Umai would employ some QC before shipping.
Yes I tried using the vacmouse, it burns holes in them.
I need a suggestion of a readily available sealer than I might be able to obtain locally, instead of the low quality defective on that comes with the kit.February 13, 2016 at 12:50 am #9987
If you are having trouble with the sealer UMAi Dry® will replace it along with the bags you lost.February 13, 2016 at 12:53 am #9988
That would be awesome, how do I go about that.
FWIW My neighboor gave me an old one, food saver i think, that worked perfect first try. Now I’m just excited that I have it done. Some how I just need to manage to wait a month for steak, which is probably the hardest part.February 13, 2016 at 1:12 am #9989
It’s my understanding that we have your information through the contact page and your order, so we will be sending out a replacement on Monday. We have been using these model units for a couple of years now and we hardly ever get this type of complaint. But every once in a while a rotten apple can slip through.February 25, 2016 at 5:17 am #10022
:unsure: I messed up my first Umai dry steak bag 10 minutes ago.
Learning curve they call it! We pulled out another bag and started it all over again.
Problem is also that people get confused between Vaccum packed and Umai packed, it looks like a common mistake.
But I had zero problem with my 1st salami attempt.March 11, 2016 at 6:26 pm #10050
My issue was a faulty sealer that came with the set. It wont even seal normal bags. Umai more than made up for it! Glad they stand behind their product.March 11, 2016 at 6:37 pm #10052Ron PrattMemberquote michoutim” post=7858:
Sorry you had a problem, but here I go again like a broken record…after you failed your first attempt, why get out another new bag? Why not use the first bag to practice with? I must have sealed my first one 6 or 7 times until I got the hang of how my sealer was going to react with the UMAi Bag material. Now I’m off my soap box! RonMarch 11, 2016 at 6:41 pm #10053quote RRP” post=7908:
I found the actual sealing easy and trivial, once I had a working sealer. Just went perfect once I had working equipment.March 12, 2016 at 5:10 am #10056
Yes, many thanks RRP! I’ll do that next time, though next time will be much better.March 12, 2016 at 5:15 am #10057
My Luvelo sealer works fine, the Umai is still clinging firmly to the roast 😛 and I’ll taste it next week, when it is 3 weeks old.
I’ll only have to decide whether I want to peel it off a bit or not! :S
I am very glad i found out about this beautiful Umai concept. Quite by “chance”, by the way!July 22, 2016 at 5:05 am #10481Anthony CaroniaMember
I have an old Sicilian way of vacuum packing your Prime cut….Place in new UMAi bag then dip it in a 5 gal bucket of water, this with will cause all the air to escape thru the top of the bag as you lower the bag into the bucket. Then pull it out twist the top and use a twisty….This will get about 90%+ air out of the bag…There you go….I just saved you $125.00 for a new vac sealer…No buy more bags.July 22, 2016 at 5:19 am #10482
Nice! We call it the Archimedes method. Was he from Sicily? :unsure: I am guessing not from Syracuse, NY
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