Basics - UMAi Dry English Instructions for Vacuum Sealer

English Instructions for Vacuum Sealer Application Chapters:
0:00 Intro
0:08 Step 1: Clean Transfer meat
1:50 Step 2: Seal with Vacuum Method
4:19 Step 3: Rack & Age

This video accompanies the Steak instructions that come with your UMAi Dry® Ribeye/Striploin, Brisket/Bone-in, Roast or Sampler packet.

This demonstrates the most common vacuum sealer method of application, suitable for manual lid-and-latch model channel vacuum sealers, like a typical budget FoodSaver model.

Since UMAi Dry is a moisture and oxygen-permeable material, forget all the standard rules of vacuum packaging. Air pockets pose NO risk. You only need 75-80% of the gooey moist meat surface to be in good contact with the UMAi Dry membrane for successful, consistent safe dry aging.

For dry aging with UMAi Dry, always age in a regularly used modern frost free kitchen refrigerator located in a room temperature environment.

For more help, check out our Help Center: umaidry.com/help.