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.