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There comes a time that even the most durable gadgets need to rest.

If you do not have a vacuum sealer or it has come out a well-earned rest, consider these two Dry Age Bags application "hack" methods:

The Immersion (Archimedes' principle) Method – “Dip ‘n Zip”

  • This technique pushes out most air by using the natural pressure of water against the submerged bag. Here is how it works:
  • Do a clean transfer to the Dry Age Bag
  • Gently push the meat into the base of the Dry Aged Bag®
  • Get a clean bucket and fill it with cold water (your sink works fine too)
  • Loop a zip tie loosely, close to the open end.
  • While holding the bag just above the surface of the water, close your fist around it and the excess Dry Age Bag.
  • Dip the meat into the water gently.
  • Use your hands and the sides of the bucket (or sink) to get most of the air bubbles out.
  • Press Dry Age Bag to the surface of the meat.
  • If there is any extra air in the zip tie, push it out and then hold it in a tight grasp.
  • Introduce another zip tie to double-secure the seal.
  • Alternatively, you can tie a knot with the bag material.

N.B. – Since the DryAgedBags® is not a vacuum bag, you can tighten the end without squeezing out all the air. A 75-80% contact between the bag and meat is considered sufficient.

The Netting Method – “Net ‘n Clip”

  • Do a clean transfer to the DryAgedBags®
  • Gently push the meat into the base of the Dry Age Bag
  • Maximize the contact between the meat and the bag by pressing the air out of the bag.
  • Clip the bag closed in the meantime.
  • If there is any excess Dry Age Bag material, roll it into a narrow band on the side of the meat.
  • With the meat netting stretched over your forearms, go through it to reach the bottom end of the Dry Age Bag.
  • Pass the netting over the meat gently towards the opening while holding and directing the narrow-folded band of the bag.
  • While at it, be careful not to allow the DryAgedBags® Material to fold over itself in other places asides from the edge.
  • For best results, have someone help you with the step above.
  • Allow the air at the open end of the Dry Age Bag escape before reclipping it tightly.

N.B. – A 75-80% contact between the bag and meat is considered sufficient. To achieve this, massage the air out manually and close the opening using your preferred sealing method. You can tie, clip, zip, or melt it.

What is more important is the gooey myoglobin coating on the meats in the processor packaging, as well as the open wire rack in the traditional, modern frost-free kitchen refrigerator functioning under room temperature conditions.

You can now take a long break from your vacuum sealer. The Dry Age Bags works well without a vacuum, offering a cleaner and friendlier application experience.

Have fun crafting your meat!