Ask Maureen: New and Improved VacMouse®

Separate & Conquer

You are all familiar with ridiculously named VacMouse® vacuum aid strips ("a tiny space only a mouse can get through..."). These are the "secret sauce" of making UMAi Dry® work with your typical home vacuum sealer.

Before VacMouse®, you had to use either a commercial chamber sealer (your butcher has one, as do meat processing plants) or a bizarre snorkel-style vacuum sealer to apply UMAi Dry®.

In 2012, the invention and release of VacMouse® was a huge game changer for both our company and the meat loving world. The multilayer vacuum aid strip compatible with UMAi Dry® made it possible to use a commonly available channel-style (or FoodSaver-type) vacuum sealer to apply UMAi Dry®.

2019 marks the next generation of VacMouse®! 
Instead of five individual sheets,
VacMouse® now have
5 pieces
in a single sheet

These have perforations for easy separation, and come packed accordian-style in your UMAi Dry® product.

Tear on "dotted line" to separate the necessary 2 inch wide pieces.  You only need one piece to create a good space--either horizontal or vertical with the opening of the UMAi Dry® bag (after you do the "fist crunch" to create some good deep channel wrinkles).

When ordering Bulk bundles of UMAi Dry®, be aware that Vacmouse® are notincluded. Generally, Bulk purchases are for customers with chamber-type vacuum sealers, for which VacMouse® is not needed. If you want a stockpile of VacMouse®, check out the Bulk Vacmouse® Bundle on UMAi!

 UMAi Dry® is not a vacuum bag.

Air pockets pose no risk since the UMAi Dry® membrane allows both moisture AND oxygen exchange.

Requirements for successful dry aging and dry curing with UMAi Dry®:

1. Gooey moist subprimal steak cut, untrimmed, untouched by man.
2. Modern frost free refrigerator in regular use located within a consistently room temperature environment.
3. Patience.

Happy Meat Crafting!