What’s special about a drybag VS Foodsaver bag???

[Jim Weltman]

Hello all,

I looked all around and can’t find what makes a drysteak bag special.
Can someone educamate me on how the bags actually work????

Thanks, Jim

[Brian Byerly]

:cheer: Dry bags breath in kind of a reverse way. moisture is let out and not allowed to pass back in. Moisture out means dryaging. Foodsaver bags don’t breathe at all. no moisture out, no moisture in means nothing is going on. Meat just stays the same.

Use drybags if you want to age a steak. Use foodsaver bags if you just want to preserve it as is.

Hope that helps

[Jim Weltman]

Thanks BrianB.
I looked for the answer but, nowhere did I read that…..

Thanks, Jim

[Thea]

Let me take another tack in explaining how DrybagSteak works.

Most plastic bags are created of polymers that block air and moisture movement. As anyone who has watched something dry out when wrapped in kitchen plastic wrap, most plastics do not block air completely.

In the case of a FoodSaver or other barrier bag, they are created with multiple laminated layers of plastics intended to very effectively block oxygen exchange so they can effective “preserve” the contents.

UMAi DrybagSteak is composed in such a way that it is designed to allow moisture to efficiently pass through the material. Oxygen will similarly be exchanged to a greater degree than a laminated vacuum bag.

When UMAi Dry bonds with the proteins on the surface of the meat, it essentially forms a membrane. The surface of the meat remains protected and clear while air movement within a refrigerated environment pulls the greater moisture out of the meat and into the surrounding drier air.

You can, of course, dry age without UMAi Dry or with only cheesecloth covering the meat, but you will have a tremendous build up of various bacteria and mold that are present in the environment as the meat surface provides an excellent surface for growth.

UMAi Dry allows you to dry age with protection for the meat creating a more consistent flavor profile and and overall more pleasant experience with aging–particularly in your home fridge or commercial walk in.

Hope that helps.

[Jim Weltman]

Baglady,

just so you know……

I LOVE you!!!!! HA

Jim

[Thea]

Aw, shucks.

[Kyle Jackson]

Hello, what kind of food sealers can you recommend? At my work we have a vacuum chamber (Minerva I think) but I really can’t afford a vacuum-chamber at home, so I have to settle with a sealer. Hope you can help me, so that I can start sous vide’ing at home!

Thanks,
Kyle

[Jim]

Kyle, the guide for choosing a Foodsaver compatible with UMAi Dry is on the home page of the site:
https://www.drybagsteak.com/dry-age-cure-vacuum-sealer-comparison.php
Alternatively you can buy the Artisan Meat kit that comes with the sealer, it has complete instructions and all necessary components to start dry aging and making charcuterie: https://umaidry.com/collections/steak/products/umai-dry-artisan-meat-kit

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