"DrybagSteak technology helps you create deep flavor and bold, buttery succulence of dry aged steak anywhere!"
Drybag Steak Technology: Vacuum Sealing for Bond
Excellent bond = Optimal dry aging
Optimal DrybagSteak dry aging requires an excellent bond between the DrybagSteak material and the entire surface of the beef. Within the first few days of aging,
the proteins coating the surface of the beef and the DrybagSteak material will unite forming a perfectly transparent shield that both protects your beautifully aging steak and enables it to release moisture in the surrounding environment. A vacuum sealer is necessary to pull out the air and heat seal the opening to start the formation of this membrane-like bond.
With practice and patience, generally any chamber or retractable snorkel sealer suitable for standard vacuum bags will work with DrybagSteak material. Unfortunately, our extensive tests with channel sealers (which require specially embossed bags) have not met with success, though some customers report creative adaptations! Click here for a more thorough explanation of our findings with channel or FoodSaver-type sealers.
DrybagSteak offers the Retractable Snorkel Sealer as an affordable, flexible sealer. It is a retractable snorkel vacuum sealer for home and light industrial use. The Retractable Snorkel Sealer is compact (5" wide x 14" long x 3" high), light-weight (approx. 5 lbs.) and easy to use--just three easy steps.
Self-contained and multi-functional, the Retractable Snorkel Sealer can be used as a simple dual element impulse sealer or a vacuum sealer. 
View General Sealer Instructions. For DrybagSteak sealing, you will be using the functions both separately and in combination. It has a dual element heating strip, adjustable heat-seal timer and automatic over-heat warning indicator.
There is no need for a separate air compressor or special bags--aside from DrybagSteak, of course!
The sealer also comes with 30 free regular plastic laminate vacuum bags for other vacuum packaging applications. These are standard moisure-holding bags, and can be used to store or freeze your dry aged steaks after aging, trimming and steaking out your perfectly aged beef subprimal.
Refer to the suggestions below for creative uses.
Price $125.00 (includes a spare element and 30 free regular vacuum bags)
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What can be vacuum-packed?
- Drybagged beef
- beef, fish, chicken
- Nuts, candy, snack foods, grains
- Backpacking supplies
- Disaster-preparedness products
- Important papers, documents
Why vacuum seal food products?
- Extend shelf life by removing the oxygen
- Prevent dehydration loss
- Eliminate freezer burn
- Keep leftovers fresher and longer
- Prevent moisture from spoiling dry goods