FoodSaver 11" x 16' Roll, 2 Pack

  • FoodSaver 11" x 16&
  • capicola in Foodsaver storage bag with vacuum sealer
  • Bresaola charcuterie in Foodsaver storage bag
  • capicola in Foodsaver storage bag
1 5
$222.00
$258.00
$222.00
Shipping calculated at checkout.
The original Dry Aging Bag Over 3000 Reviews Add Big Flavor to Meat Professional Quality at Home Satisfaction Guaranteed

FoodSaver® 11" Rolls let you create custom-sized food storage bags with top quality laminated vacuum packaging material. Package and protect food and non-food items using your FoodSaver Vacuum Sealing System.
Description

 

Description
FoodSaver® 11" Rolls let you create custom-sized food storage bags with top quality laminated vacuum packaging material.  Package and protect food and non-food items using your FoodSaver Vacuum Sealing System.

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.

Made from the exact same material as the individual Foodsaver bags, FoodSaver Rolls give 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. BPA-free.

Features
  • 2 - 11" x 16' Vacuum-Seal rolls
  • Laminated material prevents freezer burn
  • Trademark channels maximize air removal
  • Simmer and microwave safe
  • BPA-free
  • Best performing vacuum bags, based on FoodSaver's 2020 competitive testing
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 the individual Foodsaver bags, FoodSaver Rolls give 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. BPA-free.
Help

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FoodSaver 11" x 16&
capicola in Foodsaver storage bag with vacuum sealer
Bresaola charcuterie in Foodsaver storage bag
capicola in Foodsaver storage bag

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