Monthly Meat Hack Competition April 2021
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When I want to vac-seal a really juicy item like a fresh roast, and avoid sucking all the juices out during sealing, I will bag it and then partially freeze it before vacuum sealing.
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One of these Carl paper trimmers works really great for making consistent length, square cuts of your bulk roll stock.
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Seems like a no brainer but buy the best vac sealer you can. We have been using cheaper food saver ones and that is about to come to an end. We have had lots of problems with the seals and them overheating. We also do about 600 lbs of sausage when we have a big get together. Long days but fun days.
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For non chamber sealers, roll the top of the bag down so when you insert contents, you don’t get any moisture of fats in the area you will be sealing.
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I’ve used bigger bags to fit more or larger products and the bags don’t fit across my seal bar… so I’ll seal a corner of the bag with the product in it, then I’m able to “shrink” the size that needs to be sealed after and put it in the chamber to then pull everything out, works great every time! So I’m able to use like a 15x18 bag inside my 13" sealer!
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I like to to take my big vacuum seal bags (16x26) but could use any size and make ice packs for my cooler with my vacmaster chamber sealer. just use 2T per 2 cups of water ratio and it wont freeze solid and stay pliable. works perfect and keeps everything from getting submerged in water (like if it you used ice) when going on a camping trip
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I did forget one thing, I don’t mind using a bigger than necessary bag. Seal it with as much room as possible, then it can be cut, product taken out, and then have more than enough room to reseal it. The sealer can also be used for chip bags, just turned around to not create a vacuum. Chips last much longer than just a clip on the bag.
Vacuum sealers are also great for preserving heirlooms. I put my youngest son’s favorite teddy bear in a bag, vacuumed sealed it, and when he had a son, gave it to him as good as the day I sealed it.
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This is a new “series” of posts we will do that will pose a common meat processing issue, people will be able to post how they overcome this when they process and the one that is the “best” and that person will win a small prize or reward.
This month (halfway through!) the issue will be vacuum sealing! Give us your best tips and tricks that you use to make sure you are getting the best seal, the best vacuum or extend the life of your sealer. Really, whatever you want to share that is in regards to vacuum sealing!
If you really want an awesome hack for vacuum sealing. Well I think we can all agree that the key to a great seal. Whether you are using a food saver, Westin or chamber vac like me. The key is to have a clean sealing surface.
I offer the best vacuum sealing hack ever. This thing is the greatest thing since canned beer. So simple, yet so effective.
I use this every time I seal things. From steaks or chicken to soups to sous vide margaritas. This thing really works.
Here it is.
You guys should sell these things. So great!
Life is a Garden - Dig it.
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If you really want an awesome hack for vacuum sealing. Well I think we can all agree that the key to a great seal. Whether you are using a food saver, Westin or chamber vac like me. The key is to have a clean sealing surface.
I offer the best vacuum sealing hack ever. This thing is the greatest thing since canned beer. So simple, yet so effective.
I use this every time I seal things. From steaks or chicken to soups to sous vide margaritas. This thing really works.
Here it is.
You guys should sell these things. So great!
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Nice! It even comes in blue!
Paul
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Nice! It even comes in blue!
processhead - Yeah I got a green, yellow and blue for like $10
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Here is another hack I used to use a lot when I had a food saver.
I make a lot of soups, stews and chowders, but was always discouraged from making large batches because I could not get them sealed in my food saver correctly to be saved for a later meal.
Try this:
This simple cup worked wonders for me.
Just make your soup, put out a few of these extremely cheap cups. Fill them 3/4 full (this is about the perfect serving size). Get them into the freezer. Once hard (not necessarily a complete block of ice), take a pair of scissors and cut down the sides top to bottom in three places. Then just peel off the cup and throw it away. You can now vacuum seal the ice block without any issues at all. Label them and enjoy at a future date. So go ahead and make those big batches of soup. Now you can seal them up with no mess and no hassle. -
processhead - Yeah I got a green, yellow and blue for like $10
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Here is another hack I used to use a lot when I had a food saver.
I make a lot of soups, stews and chowders, but was always discouraged from making large batches because I could not get them sealed in my food saver correctly to be saved for a later meal.
Try this:
This simple cup worked wonders for me.
Just make your soup, put out a few of these extremely cheap cups. Fill them 3/4 full (this is about the perfect serving size). Get them into the freezer. Once hard (not necessarily a complete block of ice), take a pair of scissors and cut down the sides top to bottom in three places. Then just peel off the cup and throw it away. You can now vacuum seal the ice block without any issues at all. Label them and enjoy at a future date. So go ahead and make those big batches of soup. Now you can seal them up with no mess and no hassle.lkrfletcher said in Monthly Meat Hack Competition April 2021:
Here is another hack I used to use a lot when I had a food saver.
I make a lot of soups, stews and chowders, but was always discouraged from making large batches because I could not get them sealed in my food saver correctly to be saved for a later meal.
Try this:
This simple cup worked wonders for me.
Just make your soup, put out a few of these extremely cheap cups. Fill them 3/4 full (this is about the perfect serving size). Get them into the freezer. Once hard (not necessarily a complete block of ice), take a pair of scissors and cut down the sides top to bottom in three places. Then just peel off the cup and throw it away. You can now vacuum seal the ice block without any issues at all. Label them and enjoy at a future date. So go ahead and make those big batches of soup. Now you can seal them up with no mess and no hassle.Freezing the food really does address one of the main disadvantage of non-chamber style sealers.
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I second folding down the edges of the bag (a good 2-3 inches usually does the trick), and I also do the partial freezing to seize up juices before sealing.
When doing that partial freezing, be sure to set a timer to remind yourself to go back and seal it up. An hour usually is plenty for anything other than large items (like a brisket point or flat). Larger stuff might need an extra half-hour or so.
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I have had one of those for A long time
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I always par freeze my fresh brats so that the chamber doesnt squish them as I seal…love how it turns out! Actually bought a fridge/freezer that can go back and forth between the two for whatever my need is!
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