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
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 Dry.com!
Remember: 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.
Happy Meat Crafting!