The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Sealing › Sealing Tips & Tricks › Sealer Tips: FoodSaver 3000 series vertical type
- This topic has 6 replies, 4 voices, and was last updated 7 years, 11 months ago by Rob.
July 5, 2012 at 2:54 pm #1415TheaKeymaster
Please post your experiences, challenges, and solutions for successfully using FoodSaver 300 series vertical type sealers to apply DrybagSteak + VacMouse.September 10, 2012 at 6:00 am #6223LeonMember
I have the vertical foodsaver and have dry aged about 7 prime ribeyes from Costco and have not had any problems with this method from a sealing standpoint.
The first step is to buy these, you. Will only need the longest one, the others can be used for something else.
Now, for the vertical foodsaver. I cut a small strip of foodsaver bag to slip into the sealing chamber. I got this idea before the vac mouse, and it swords for me. I get the meat into the bag, and insert the foodsaver slip into the opening. I then open the foodsaver, like I would be cleaning it, and position the bag into the vacuum chamber. I close it bag and if I hear the automatic sealer start, I hit the pulse vac bitton and set the sealer for moist. There should be about 4 to 6 inches of bag left between the sealer and the meat. If not, this sealing safety measure will not work.
I massage the air out of the bag and manually hit e button to remove the air. I do this until the last blue light comes on, right before the machine starts to seal. While the machine still has a lock on the bag but the air is out, I use the largest clip and clip the bag in the banana clip. There should be no gaps outside of the clip. If it folds over or gathers at the end of the clip, it’s still ok.
Now finish the seal on the food saver. you can seal the bag again, but I usually don’t and I have not had any leaks.
Done!!! Just move it carefully to the fridge and let it got for however long you want. I like to let it go for 6 weeks or longer.
Hope it works for you, but I haven’t had any problems since I got the clips and started this method,September 10, 2012 at 10:03 am #6224Rob BabcockMember
Thanks! I think those clips would be great for reinforcing the seal on the bags I seal in my chamber vac.September 11, 2012 at 8:44 am #6233RayMember
I ordered mine. Will try a rib eye with just the clip. Will keep you informed.September 14, 2012 at 11:56 pm #6238RayMember
Got my banana clips yesterday. Only had roast size bags so I picked up an eye round at sams.
Sealed as normal with channel sealer and vacmouse. Attached banana clip and then cut off seal. Only sealed with banana clip.
Put in fridge with other rib eye and strip loin.
Now we wait……September 15, 2012 at 1:35 am #6239Rob BabcockMember
Nice! I got my order of Banana Clips yesterday. I’m eager to try them with Drybags.April 30, 2015 at 1:57 pm #9179RobMember
I did my first seal last weekend on some lovely duck breasts for prosciutto….
I was having trouble getting my 3000 to accept the Umai bag, so I came up with a workaround that seemed to do the trick.
I simply applied a strip of a heavier duty adhesive tape, lined up to the top of each side of the bag, (not overlapping or covering the bag opening) and this gave the bag the rigidity to engaged the paddles that activate the sealer. Once the seal was complete, I just removed the tape.
Seal is perfect, and the duck is happily sitting in the fridge….now the hard part….waiting…..
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