Monthly Meat Hack Competition April 2021
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Great recommendations guys. I’m looking at getting something like what lkrfletcher showed in his hack for Walton’s. Not sure how/who we will get them from but that is helpful for sure!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Great recommendations guys. I’m looking at getting something like what lkrfletcher showed in his hack for Walton’s. Not sure how/who we will get them from but that is helpful for sure!
Jonathon that’s going to be tough. So cheap on Amazon. Likely not much profit in that. It is a cool thing, I did order some.
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Just wanted to point this out in case anyone was thinking of buying one of these chamberless sealers that works with chambered bags. We decided not to carry it because it doesn’t work that well. It has a nozzle that goes
I to the bag to suck out the air, it just doesn’t do a great job, so I’d recommend you stay away from 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!
Jonathon I always fold the bag over by 2"+ so the sealing edge stays clean. Also a great foodsaver hack is using a chamber bag (slick) and placing a 1" wide strip of cut foodsaver bag , 2-3" long, centered fm the sides of the bag, running perpendicular to the opening. Tricks the foodsaver into operating as a foodsaver bag… Lots of money saved as chamber bags are 50-80% cheaper. This hack works… Try it
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I know it’s no longer April, but here’s something I find helpful when putting stuff into the bags (like when packaging a bunch of ground meat): I use a wide-mouth canning funnel and put that in the mouth of the bag. Since it’s wide mouth, it’s easy to push the meat through. It keeps the opening of the bag clean and free of meat/juices. It’ll seal easier without going through and cleaning the top of each bag.
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I know it’s no longer April, but here’s something I find helpful when putting stuff into the bags (like when packaging a bunch of ground meat): I use a wide-mouth canning funnel and put that in the mouth of the bag. Since it’s wide mouth, it’s easy to push the meat through. It keeps the opening of the bag clean and free of meat/juices. It’ll seal easier without going through and cleaning the top of each bag.
gChart Hadn’t ever thought of that. Thanks for the tip.
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I know it’s no longer April, but here’s something I find helpful when putting stuff into the bags (like when packaging a bunch of ground meat): I use a wide-mouth canning funnel and put that in the mouth of the bag. Since it’s wide mouth, it’s easy to push the meat through. It keeps the opening of the bag clean and free of meat/juices. It’ll seal easier without going through and cleaning the top of each bag.
gChart
Good tip - Thanks -
When I am sealing larger items with my foodsaver (I frequently seal pork butts that I have trimmed for competitions and freeze them), I have found that wrapping in plastic wrap first helps a ton. It does a couple things:
A) keeps moisture from getting sucked up into the machine
B) provides a little extra layer of protection against freezer burn, should the seal fail for some reasonYou can do this with anything that isn’t too soupy, but larger cuts of meat seem to work best for me.
Midwest_kc Never did wrap a large item in plastic wrap before sealing and your reasoning is spot on. That will solve any “juicy” issues for sure and a second level of protection. It was a nice AHHA moment. Thanks.
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I always roll the bag so the seal is clean and hang the bag over the edge of the counter if I’m sealing liquid base like marinating jerky.
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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!
Jonathon SO, who had the best meat hack in April and what is our meat hack for May?
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Okay, this Thursday during our Livestream I will be announcing the winner for this! Thanks for the submissions, I will also have the new one ready!
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Jonathon This was interesting, is there plans to bring back a monthly meat hack?
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