That’s a great idea! I’ve also set the sealer to just seal the bag with air in it. Then, lay the bag flat in your freezer long enough so the liquid has solidified. You can then cut the bag open and seat your vacuum sealer to dry. It will pull a hard vacuum and infuse your meat even more. This definitely takes a little more time this way but, I’ve done it with soups too. That way you can have pre-made meals, set them in a hot water bath and your food is ready to go

PatrickB That was perfect!

Look at his post picture. It’s the flag upside down…. He probably got pissed when he couldn’t shove his tofu in the casing’s! LOL

We live in Colorado Springs and this guy hangs out all the time. Getting bigger and bigger.

bocephus

Thanks for all the replies! I hunt in unit 112 and 113. I’m blessed to know a rancher that lets me hunt his land. Antelope is a great tasting meat! I love the backstrap! I like to cook it up on the grill medium rare, slice it really thin and let all my family and friends try it. So many of them are intimidated to try it, but once the do they can’t get enough.
My buddy and I grind the rest up and make pepperoni sticks, cheddar jalapeño brats, breakfast sausage using waltons seasoning for everything. SO GOOD!

Bob Stehlik
That’s exactly where I got mine…. How do you do your green chili? It’s hatch green chili season!!!

Rifle, Hugo, Colorado.

cdavis
Thank you!

I just harvested a goat today! Anyone have delicious recipes they would like to share?

bocephus we are about to get hatch green chili’s out here in colorado! Would love to hear how you make sausage with the green chilies!