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Food Saver sealing bag system
Posted on 12/6/09 at 8:21 pm
Posted on 12/6/09 at 8:21 pm
Deer meat thread got me thinking about this...
We have a Food Saver system that we've had for 2-3 years. We usually use it for fish & deer meat, and sometimes meat from Sam's.
Sometimes it seems like the package is sealed good, but then after the food has been in the freezer, it loses its vacuum seal. (Not always though.)
Anyone have any tips on getting a good seal to stick? We keep the machine clean and everything seems to be like it was when we bought it.
Thanks in advance!
We have a Food Saver system that we've had for 2-3 years. We usually use it for fish & deer meat, and sometimes meat from Sam's.
Sometimes it seems like the package is sealed good, but then after the food has been in the freezer, it loses its vacuum seal. (Not always though.)
Anyone have any tips on getting a good seal to stick? We keep the machine clean and everything seems to be like it was when we bought it.
Thanks in advance!
7
Posted on 12/6/09 at 8:26 pm to Dorothy
i have the same problem with mine...bout 3 or 4 years old mite be time for a new one???
Posted on 12/6/09 at 8:29 pm to Dorothy
Best tip I can give you is buy a bigger,stronger system. I got a Cabela's model CG 1500(may be called a CG 15 now). I usually get a very good seal. It's a stout machine.
Posted on 12/6/09 at 8:32 pm to OTIS2
how much that set u back?
Posted on 12/6/09 at 8:43 pm to LSU Tammany Tiger
I was thinking that it might be about time for a new one, but sometimes it works fine.
Otis--what type of bags do the ones at Cabela's take? Is it easy to find the replacement bags?
Otis--what type of bags do the ones at Cabela's take? Is it easy to find the replacement bags?
Posted on 12/6/09 at 8:47 pm to Dorothy
Cabela's sells them, but I've gotten good results with the Food Saver bags, too.I've had this rig about 5+ years and I'd usually break a Food Saver inside 2 years.It's been a good purchase.
Posted on 12/6/09 at 8:53 pm to LSU Tammany Tiger
quote:about $400, I think.It's in the book now at about $450.
how much that set u back?
Posted on 12/6/09 at 9:09 pm to Dorothy
mine is about 3 years old and i have never had a problem.
But, if i cut the bag too large i will seal it twice on each end rather than than trimming and discarding the excess. Don't know if it helps, but it seems like a double levee system that might save your food if one of the seals comes loose.
But, if i cut the bag too large i will seal it twice on each end rather than than trimming and discarding the excess. Don't know if it helps, but it seems like a double levee system that might save your food if one of the seals comes loose.
Posted on 12/6/09 at 11:13 pm to Dorothy
seal it twice, make sure you don't get food/juice/grease on that part that is going to be sealed
Posted on 12/6/09 at 11:23 pm to Dorothy
Just a question. I was thinking about getting one of these because I am in the habit of buying meat in bulk and then individually freezing it (chicken breasts for example).
What would be the best type of food sealer for this?
What would be the best type of food sealer for this?
Posted on 12/7/09 at 6:30 am to Dorothy
I've had the same problems with mine. I'll put fish in the freezer and a month later there will be air in the bag. 
Posted on 12/7/09 at 7:34 am to BlueCrab
I have one and never use it anymore. I do have that handy vac from Reynolds that is about 10 bucks and buy the Reynolds bags and use it all the time.
Posted on 12/7/09 at 7:46 am to el tigre
So what your saying is stick to the old seal-a meal I have been using for 20 years. 
Posted on 12/7/09 at 8:04 am to Dorothy
I talked to the Food Saver people at the Shot Show a couple of years ago. They said for meat and fish you need to lay it on a cookie sheet and freeze it for about an hour, then take them out and put them in the Food Saver bags and seal them. A lot of work and time.
Posted on 12/7/09 at 11:09 am to OTIS2
quote:Last time I looked, my hog has still not escaped from the "ole CG15"!
CG 15
Posted on 12/7/09 at 11:31 am to Ole Geauxt
put a papertowel in front of the meat, in the bag, before you seal it. it will absorb all of the juice. you see, what happens is, a little bit of juice gets into the seal, expands when it freezes, and then opens the seal back up.
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