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re: Vacuum sealer recommendations
Posted on 1/30/21 at 9:39 pm to Scruffy
Posted on 1/30/21 at 9:39 pm to Scruffy
As, I've posted on here before. We just use good double seal bags, close the seals almost completely, the put the bag in a pan of cold water up to the zipper. The water squeezes the air out, then you close the zipper completely and put some tape over the seal to triple seal it. We don't freeze meat very long though, we cycle through it.
1
Posted on 1/31/21 at 1:22 am to auggie
I've looked at a bunch of them. The chamber sealers, the foodsaver brand with all the extras, and I've always gone with the cheapest option that's available on black Friday.
That's a $30 stripped down foodsaver that I've used for 3 years running and I use it for deer meat, shrimp, fish, casseroles, and everything from my garden. For the money, it's an absolute homerun.
That's a $30 stripped down foodsaver that I've used for 3 years running and I use it for deer meat, shrimp, fish, casseroles, and everything from my garden. For the money, it's an absolute homerun.
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