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Old 02-22-2016, 10:47 AM   #1
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UMAi Dry vs vacuum sealer

I'm wondering if there's a difference between the UMAi Dry and a standard vacuum sealer. I'm very happy with my Food Saver and I'm wondering if I can use this for curing meats in the same way that I see everyone using UMAi Dry sealers. It all looks like it's curing meat in a cool area for 5 weeks with little or no oxygen, yea?

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Old 02-23-2016, 11:34 PM   #2
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Nobody knows if there's a difference.
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Old 02-24-2016, 08:44 AM   #3
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I have never even heard of UMAi Dry. Of course that just means I have to go look.
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Old 02-26-2016, 11:09 AM   #4
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From what I understand the sealer works the same.
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Old 02-28-2016, 12:23 AM   #5
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I've seen people use the grooved sides of Food Saver bags to seal mylar bags. (Long term bulk storage). It almost looks like you'd come out ahead with a standard vacuum sealer.
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Old 02-28-2016, 12:12 PM   #6
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Quote:
Originally Posted by inchrisin View Post
I've seen people use the grooved sides of Food Saver bags to seal mylar bags. (Long term bulk storage). It almost looks like you'd come out ahead with a standard vacuum sealer.
My Food Saver machine tells you in the instructions the sealer can be used with mylar bags.
What do you mean by "I've seen people use the grooved sides of Food Saver bags to seal mylar bags"?
What is or are the grooved sides?
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Old 03-13-2016, 11:54 PM   #7
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Originally Posted by Roll_Bones View Post
My Food Saver machine tells you in the instructions the sealer can be used with mylar bags.
What do you mean by "I've seen people use the grooved sides of Food Saver bags to seal mylar bags"?
What is or are the grooved sides?
Maybe not all vacuum sealers are born equal. I've never sealed mylar, myself, but it looks like some vacuum sealers need a grooved side of a bag to bite into to help seal it.



AND A CLOSEUP OF THE TEXTURE FOR FOODSAVER BAGS BELOW:

https://www.google.com/search?q=food...y3m7Y4hZ84M%3A
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Old 03-14-2016, 12:03 AM   #8
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Curing meat without oxygen sounds like a BOTULISM risk to me!!
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Old 03-30-2016, 01:39 PM   #9
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Curing meat without oxygen sounds like a BOTULISM risk to me!!
I'd wonder if that's always a little bit of a risk. Maybe the odds go up if you create an anaerobic environment for them.
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Old 03-30-2016, 03:17 PM   #10
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I'd wonder if that's always a little bit of a risk. Maybe the odds go up if you create an anaerobic environment for them.
Of course they do. Anaerobic means without oxygen. That's the kind of environment you're creating when you store foods in oil.
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