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I CANNOT get a vac on them. What is the deal? I have cut strips of standard bags and "bridged" the gasket...still won't suck down.
What the hell is going on here?
What the hell is going on here?
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In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts -
are they a smooth bag on both sides?Charbroil SFB
GOSM
MES
Dutch Ovens and other CI
Little Chief, Big Chief, No Name water smoker
Weber 22" gold, Smokey Joe, WSM 22"
Smoked-Meat Certified Sausage Head
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Do you have the little white strip that you put in between the seal?sigpicSmoke meat, not crack
Sullys bangin' ass jerkey-
Pepperoni-Pernil-Spicy snack stix-Ryans crab cakes-Dip for smoked fish-Lox-Beer brittle-Pizza crust-Spinach and artichoke dip-Garlic link-Pizza Links-Comment
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Is there a hole in the other end...hehehehe....
maybe a blurry pic is in order for use to help you...
okay i know I will be banned for 30 seconds now...
Brian
Certified Sausage & Pepper Head
Yoder YS640
Weber Genesis
Weber 18.5" Kettle
Weber Performer
Misfit # 1899
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Maybe he sealed himself in
sigpicSmoke meat, not crack
Sullys bangin' ass jerkey-
Pepperoni-Pernil-Spicy snack stix-Ryans crab cakes-Dip for smoked fish-Lox-Beer brittle-Pizza crust-Spinach and artichoke dip-Garlic link-Pizza Links-Comment
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UMAi VacMouse® vacuum aid strip is designed to allow air to be drawn out of the UMAi DrybagSteak bag while the opening held closed by the sealing jaws, much like the specially-designed embossed bags.
The UMAi VacMouse® is then sealed into the bag by the heat sealing strip. UMAi VacMouse® has been tested on the FoodSaver model 2400-series sealers that are offered on our website. Other types of similar horizontal channel sealers may work; however, are not guaranteed to work with the UMAi VacMouse® since there are multiple features on different brands of machines.
PBC Drum Smoker
Bradley Digital 4 Rack
THE BIG EASY INFRARED TURKEY FRYER
Miss Piggy Smoker
Sedona SD-9000 food dehydrator
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OK...so they sold me bags without what I need to use them. Nice.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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I got extras. You want them?sigpicSmoke meat, not crack
Sullys bangin' ass jerkey-
Pepperoni-Pernil-Spicy snack stix-Ryans crab cakes-Dip for smoked fish-Lox-Beer brittle-Pizza crust-Spinach and artichoke dip-Garlic link-Pizza Links-Comment
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I only had about a 50% success rate getting a vacuum.~ May your glass be ever full. May the roof over your head be always strong. And may you be in heaven half an hour before the devil knows you're dead. ~ Dwain
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That sux... or doesn't...
Drinks well with others
~ P4 ~
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Hmm maybe drop a few in an envelope? I'd like to be able to do something with this $25 worh of plastic...Originally posted by Charcuteryan View PostIn God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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There is a guy named Rob who has done a full review and demo in HD video that clearly explains what's involved and how to do the Dry Bag dry aging process. Here's the link....Originally posted by Richtee View Post
http://www.smoked-meat.com/forum/sho...highlight=umaiSmoke it.. and they will come!
Rob
Recipes & Smokes in HD Video
SmokingPit.com
Yoder YS640
Yoder Wichita
Arizona BBQ Outfitters Scottsdale
Camp Chef FTG600 Flat Top Griddle
Blackstone 22" Flat Top Griddle
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Ok. P M me. Theyll be in the mail tomorrow. I owe u one. Sorry your having troubles, i really like themOriginally posted by Richtee View PostsigpicSmoke meat, not crack
Sullys bangin' ass jerkey-
Pepperoni-Pernil-Spicy snack stix-Ryans crab cakes-Dip for smoked fish-Lox-Beer brittle-Pizza crust-Spinach and artichoke dip-Garlic link-Pizza Links-Comment
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Originally posted by Wingman View PostThere is a guy named Rob who has done a full review and demo in HD video that clearly explains what's involved and how to do the Dry Bag dry aging process. Here's the link....
http://www.smoked-meat.com/forum/sho...highlight=umai
Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!Comment
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Rob who...Who's Rob...Craig
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