I originally bought a vacuum sealer at Sears and that was a piece of crap. Overall, my success rate on a seal was maybe 60%. I had to start sealing all bag ends twice to get a decent seal. And only after a couple years, I could do only one or two bags at a time before I'd have to let it cool down. I got sick of that and bought the FoodSaver brand. My success rate is now about 98% and I can seal 10-15 bags at a time before letting it cool down. I also found the FoodSaver brand bags to be superior to any others. That's just my experience with the 2 diffferent units.
Best way to freeze meat.
- Thread starter SavageSniper
- Start date
zip it
I've had great success with zip lock freezer bags the double seal type. Make sure you get as much air out as you can, air = freezer burn. I butcher all my own meat and have tried the papper in the past but the zip bags work better and are much easier and faster. I just made 50 lbs. of bratworstlast week end and have no problem keeping it a year if it lasts that long, all depends on how many friend come over. Get the chest type freezer and don't let anything poke a pin hole in the bags keep the air out, one last thing before I forget, keep the air out.
I've had great success with zip lock freezer bags the double seal type. Make sure you get as much air out as you can, air = freezer burn. I butcher all my own meat and have tried the papper in the past but the zip bags work better and are much easier and faster. I just made 50 lbs. of bratworstlast week end and have no problem keeping it a year if it lasts that long, all depends on how many friend come over. Get the chest type freezer and don't let anything poke a pin hole in the bags keep the air out, one last thing before I forget, keep the air out.
castnblast
New member
Get the model that has two motors. They are much easier to clean than cheapies. You can use any bag, but for a good seal get the kind that have indentions all over them. That's how the air gets out. The motors on the foodsaver are much stronger. I'm not one that thinks you have to have the most expensive thing on the market, but when it comes to this item, they just can't be beat. They are truely better quality. I had bad luck w/ seals on other brands until I got mine.
BTW...I don't work for foodsaver...
BTW...I don't work for foodsaver...
I personally came to foodsaver as a total skeptic thinking that it was just another "As seen on TV" piece of junk.
I could not have been more wrong, I believe me I tend to beat up and beat on most appliances, the things works great, and I have even used it for some more demanding non-food uses and been very happy with the unit and how the bags held up in the field.
My understanding of the frost free freezer things is that they cycle between temperatures below and above freezing every couple of days to prevent frost, this can dry out or spoil anything not sealed air / water tight.
That being said I have never had a problem with sealed packages for a long time in a frost free freezer.
Others may wish to add more or say not to, but I always pre-season anything I pack myself, why not? Salt and spices were ment to preserve things theri presance can only help in my book.
I could not have been more wrong, I believe me I tend to beat up and beat on most appliances, the things works great, and I have even used it for some more demanding non-food uses and been very happy with the unit and how the bags held up in the field.
My understanding of the frost free freezer things is that they cycle between temperatures below and above freezing every couple of days to prevent frost, this can dry out or spoil anything not sealed air / water tight.
That being said I have never had a problem with sealed packages for a long time in a frost free freezer.
Others may wish to add more or say not to, but I always pre-season anything I pack myself, why not? Salt and spices were ment to preserve things theri presance can only help in my book.
Wild Bill Bucks
New member
I agree with others that Vacuum sealing is the best, wrapped in freezer paper afterwards, just to make sure. I have never had any problem keeping game.
Just an after thought, for the guys like me who always wind up at the end of the year with meat in the freezer, that needs to be used before the season starts.
Get yourself a good meat grinder and a jerky maker kit from Cabela's and you can grind up any meat in the freezer such as Hog, Deer,Beef,Chicken, and any other meat you have left, and make Jerky out of it. Once it is made it can be stored almost indefinetly, and is always a good snack to take to camp. It can be made in your oven in about 1 1/2 hours.
I take a 5 lb bag to deer camp every year, and it always seems to disappear. It is also a good snack for watching TV instead of a bag of tator chips.
Just an after thought, for the guys like me who always wind up at the end of the year with meat in the freezer, that needs to be used before the season starts.
Get yourself a good meat grinder and a jerky maker kit from Cabela's and you can grind up any meat in the freezer such as Hog, Deer,Beef,Chicken, and any other meat you have left, and make Jerky out of it. Once it is made it can be stored almost indefinetly, and is always a good snack to take to camp. It can be made in your oven in about 1 1/2 hours.
I take a 5 lb bag to deer camp every year, and it always seems to disappear. It is also a good snack for watching TV instead of a bag of tator chips.
I only know of this with my fish, I don't have the slightest clue how it would work out with deer.
I take a very large Zip-loc freezer bag, fill it with water, drop in the fish and flash freeze it into a solid chunk of ice. I had salmon not long ago that had been in about 6 months. Tasted great. I was impressed since salmon is one of those things that doesn't usually age well when frozen. SMOKED, thats a different story. YUM!
Would this work with any meat?
I take a very large Zip-loc freezer bag, fill it with water, drop in the fish and flash freeze it into a solid chunk of ice. I had salmon not long ago that had been in about 6 months. Tasted great. I was impressed since salmon is one of those things that doesn't usually age well when frozen. SMOKED, thats a different story. YUM!
Would this work with any meat?