So what actually works? Friend wasted $40 trying!

[David]

So I have a buddy that bought these bags and had me over to try some dry aged steaks he made. EXCELLENT! When I asked how he did it he pulled out a medium sized rib roast he just got and some push down food saver vacuum along with a box full of bags. I was totally laughing at my buddy cause he got all frustrated as he kept melting through the bags then getting some to seal an edge only to burn through in the vacuuming phase or even finally getting a vacuum and seal that looked good only to see a few minutes later thet he must of had a leak in the bag somewhere. He only had one of the dryer sheet things left and eventually got an OK seal on a bag but he used some packing tape on the edges to be sure. Basically, after he told me how much the bags cost, I figure he went through about $40 bucks worth of bags to seal up a $50 roast not to mention the curse words his 4 year old learned from him that day. Now I liked the results enough to maybe try the bags but not sure if I’m going to go through all the frustration and money like my friend and I’ve seen some videos and reviews where people get results but who knows how many “takes” it takes to get the bags to work, so figured I would ask here for a simple answer…does anyone know what equipment actually works consistently? Does anything work? Or will I have to waste bags on every cut I want to dry age? I don’t own a vacuum or anything so I would be starting from scratch. Also not too worried about money, besides by not wasting bags I figure a consistent machine will pay for itself. Thanks guys.

[Ron Pratt]

Sorry to hear your friend had so much trouble. Every time I read something like this I jump back on my soap box and tell you what I did and I wholly recommend others when they are newbies to do the same. Instead of wasting all your bags just don’t trim the first bag and then start practicing with the SAME FIRST bag until you get the feel for how your sealer will work with the UMAi Bags! I must have sealed and resealed practicing on my first bag 6 or 7 times! Simple as that!

Now you asked for a foolproof method here it is and it will work JUST as well as using a vacuum machine…place your meat in the bag and using your hands on the outside squeeze out any pockets of air. Then bunch up the end, insert a straw or tubing and using lung power just suck out the remaining air and then quickly extract the straw and seal the bag with a simple bread twisty!!! You need NOT have a perfect vacuum with these bags to work!

Ron

[David]

That actually sounds so much easier. I will tell him and order some bags and try the straw method.

[Hazrat Deewana]

Yeah very helping moderator –
Sorry to hear your friend had so much trouble. Every time I read something like this I jump back on my soap box and tell you what I did and I wholly recommend others when they are newbies to do the same. Instead of wasting all your bags just don’t trim the first bag and then start practicing with the SAME FIRST bag until you get the feel for how your sealer will work with the UMAi Bags! I must have sealed and resealed practicing on my first bag 6 or 7 times! Simple as that!

Now you asked for a foolproof method here it is and it will work JUST as well as using a vacuum machine…place your meat in the bag and using your hands on the outside squeeze out any pockets of air. Then bunch up the end, insert a straw or tubing and using lung power just suck out the remaining air and then quickly extract the straw and seal the bag with a simple bread twisty!!! You need NOT have a perfect vacuum with these bags to work!

[Mark D’Ambrosio]

That’s what I was thinking myself, as I have watched countless Youtube Vids on the Umai Process.

That after a short period of time, there is space within the bags due to shrinkage of the meat.

I’m gathering the importance is, to not let “air” into the bags, rather than “Oxygen” which I gather passes through these special Bags. That there is a difference between the two.

Bottom line I seem to gather, is that the Umai Bags are not the culprit at fault, but perhaps the specific Vacuum Sealer used, and the end user’s technique and proficiency at using such a Vacuum Sealing Machine.

I know from some experience with some lesser and beat up old FoodSaver Machines, a lot of profane words can ensue and be uttered trying to have success.

[Author]

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