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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.