Jumbo Vacuum Roll -- 11.5 in x 50 ft.

  • Jumbo Vacuum Rolls for steak, charcuterie and salumi
  • Jumbo Vacuum Rolls for steak, charcuterie and salumi
  • Jumbo Vacuum Rolls for steak, charcuterie and salumi
1 4
$40.00
$40.00
Shipping calculated at checkout.
The original Dry Aging Bag Over 3000 Reviews Add Big Flavor to Meat Professional Quality at Home Satisfaction Guaranteed

11" x 50' Jumbo roll lets you create custom-sized food storage bags with top quality laminated vacuum packaging material. Package and protect food and non-food items using any vacuum sealing system.
Description
Description
This jumbo roll of top quality laminated vacuum packaging material lets you create custom-sized food storage bags without waste.  Package and protect food and non-food items using any vacuum sealing system.
A jumbo roll gives you more flexibility at lower cost. Cut your desired length piece, seal one end, fill and then vacuum seal. Channels and multi-layer construction blocks moisture and oxygen and makes the bags strong enough to simmer and microwave. This FDA compliant, 5-ply material can be sealed with any standard channel sealer.
After dry aging a full subprimal ribeye or strip loin, you want to preserve the quality of those patiently crafted steaks. Dry aged steak freezes beautifully because of the lower moisture. Just trim off the bark, cut individual steaks to your preferred thickness, and vacuum pack individually in this high quality vacuum packaging material to preserve in the fridge for several days, to cook sous vide, or to freeze.  Just freeze fast, and thaw slow to preserve the perfect texture.
Two important uses for vacuum packaging with UMAi Dry Charcuterie:
1. To drive in cure before.
2. To equalize texture and preserve after.
First, you want to cure the meat under vacuum to effectively drive the salts into the meat.  After two weeks curing, rinse and transfer to UMAi Dry for drying. Once your project reaches target weight loss in UMAi Dry, transfer to the vacuum material to equalize moisture from edges to center.  Finally, you want to preserve your finished charcuterie and salumi under vacuum to protect that perfect moisture level.

Features
  • 1 - 11.5" x 50' Vacuum Seal rolls
  • 5-ply laminated material 
  • Diamond pattern channels maximize air removal
  • Simmer and microwave safe
  • FDA compliant
Instructions

After you finish dry aging your subprimal steak cut, trim off the bark, cut steaks to your preferred thickness, and vacuum pack individually in Foodsaver bags to preserve for several days, to sous vide, or to freeze. There are two critical uses for FoodsSaver material when making charcuterie with UMAi Dry. First, effectively cure the meat under vacuum in FoodSaver laminated storage material to effectively drive the salts into the meat. After two weeks curing, rinse and transfer to UMAi Dry for drying. After your project reaches target weightless in UMAi Dry, transfer to the vacuum material to equalize and preserve your finished charcuterie and salumi in Foodsaver vacuum bags to preserve that perfect moisture level, edge-to-edge.
Expectations

Made from the exact same material as individual vacuum sealer bags bags, this jumbo roll gives you more flexibility and less waste. Cut your desired length piece, seal one end, fill and then vacuum seal. Channels and multi-layer construction blocks moisture and oxygen and makes the bags strong enough to simmer and microwave. FDA compliant. BPA free.
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Jumbo Vacuum Rolls for steak, charcuterie and salumi
Jumbo Vacuum Rolls for steak, charcuterie and salumi
Jumbo Vacuum Rolls for steak, charcuterie and salumi

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