I thought Id post this here , its SV steaks from SousVideEverything
but they first used a dry age bag for 28 days :
they are using UMAi dry aging bags
I plan to do this at some point , but Id like to eat down my freezer first.
and store the cut steaks fz in a SV bag.
there is an old thread on UMAi :
but I could not find anything more recent
Id like to know if these bags work in a chamber vacuum sealer
or do you have to use a vacuum sealer like the FoodSaver or the Weston
https://www.westonsupply.com/Weston-Vacuum-Sealer-PRO-2100-White-p/65-0101.htm
similar to the Cabelas
of course , on the non-chamber you use the textured piece of plastic to get the final bit of air out of the ban.
