I vacuum meat , all kind of meat: sausages, graund meat, ham and cured meat for a half of the year now, since i bought little vacuum sealer. It is saving me a tons of money. Just buy a sealer and save your money and time to go shopping every week. Now i need to buy a freezer chest to store all the food i prepared. I live in Canada and winter here is brutal and snowy. With all my meat and veggies in the frezzer i can skip the dangerous trips to the stores. I like very much this channel and thanks to all tricks and informations how to prepare food to be fresh and long lasting. Thank You! 😊❤
I cut all meat into portions and then wrap each piece tightly in plastic wrap. This provides an extra layer of protection (plastic is gas permeable)...and also prevents liquid from getting sucked into your machine, or ruining your seal.
Among the thousands and thousands of bags I've sealed, it's been my experience that this doesn't really matter for the FoodSaver machines I've used. Though it's certainly possible that other machines will work better with the bag facing a certain way.
@@tallyforeman3145 It has to do with the machine being able to suck air out of the bag. If was smooth (and didn't have those tiny "gaps", it would struggle to pull air through.
I ordered a foodsaver after watching your frozen lasagna meals but will definitely be doing this when I go buy meat in bulk. Such a great idea! Thanks dude 😁
I have the newer version of your sealer. It does a good job but I have to be careful. The bag must be flat against the sealer strip or it may not have a complete seal. Some times there is a wrinkle in the seal and air will eventually seep in. I used to use the port on the left front to seal jars but I found that using a brake bleeder tool is much faster and of course quiet. Good video. Thanks
My wife and I are in the UP for a vacation. Hit Mackinac Island and staying in Munising. Anything we really have to see? Also, where was the town that you made the video on with the pickle soup?
The UP and Mackinac are great spots to visit for sure. If you're looking for other cool spots in the UP, you can't go wrong with Tahquamenon Falls State Park and Sault St. Marie (though neither are especially close to Mackinaw, or each other). As for the city with the dill pickle soup, that's Hamtramck. It's a small city that's basically tucked inside of Detroit (about 4.5 hours south/southeast of Mackinac).
The only thing I can think of is if it didn't seal properly. Was the bag sucked tight against the meat on all sides, with no looseness or air trapped inside? That is far too quick for it to turn brown if it was a good seal.
Save yourself a bunch of money on pork chops...buy the half, or full loin. Cut them yourselves. Easy as slicing bread. Pork loin is about $2/lb. It's the cut they get "center cut" chops from. (do not confuse the loin with tenderloin) That cut is also great for pressure canning.
Question on the bags with the absorbent strip you mentioned at the end of the video. I imagine those are more expensive than regular bags. Would it be possible to make one yourself using a folded/rolled up paper towel in the bag, placed below the seal area? Would that interfere with sucking out the air?
I have seen people comment saying that they've done that sort of thing with a piece of paper towel. I haven't tried it, but it seems probable that it would work OK. As long as you don't completely overly-stuff the bag full of paper towels, air should be able to get by it.
@@gregdebardeleben8260 Your kitchen, your rules. For me, I acknowledge that there is no safety concern in handling a raw pork chop and a raw steak that are about to be packaged, frozen, and thoroughly cooked at a later time.
I vacuum meat , all kind of meat: sausages, graund meat, ham and cured meat for a half of the year now, since i bought little vacuum sealer. It is saving me a tons of money. Just buy a sealer and save your money and time to go shopping every week. Now i need to buy a freezer chest to store all the food i prepared. I live in Canada and winter here is brutal and snowy. With all my meat and veggies in the frezzer i can skip the dangerous trips to the stores. I like very much this channel and thanks to all tricks and informations how to prepare food to be fresh and long lasting. Thank You! 😊❤
I cut all meat into portions and then wrap each piece tightly in plastic wrap. This provides an extra layer of protection (plastic is gas permeable)...and also prevents liquid from getting sucked into your machine, or ruining your seal.
I wrap mine too
Thanks for the tip😊
Started vacuum sealing earlier this year. Should have done this years ago. A little work up front pays off in some savings and convenience.
Pro tip: the bags have a smooth side and a rough side. Be sure to have the rough side down
Among the thousands and thousands of bags I've sealed, it's been my experience that this doesn't really matter for the FoodSaver machines I've used. Though it's certainly possible that other machines will work better with the bag facing a certain way.
Just curious. What's the purpose of the rough side?
@@tallyforeman3145 It has to do with the machine being able to suck air out of the bag. If was smooth (and didn't have those tiny "gaps", it would struggle to pull air through.
@@GreatLakesPrepping thanks man! Appreciate it!
I ordered a foodsaver after watching your frozen lasagna meals but will definitely be doing this when I go buy meat in bulk. Such a great idea! Thanks dude 😁
Great instruction with all your videos, Great Lakes! God bless!
You can pre-freeze your meat so the liquid doesn't get sucked into the seal
I have put paper towel in the bag when pressure sealing fish to slow the water down from getting to the seal.
Watching more of your content about using our food saver !! New subscriber
God bless you
Mrs josette Tharp Montgomery County, Texas 🙏
I have the newer version of your sealer. It does a good job but I have to be careful. The bag must be flat against the sealer strip or it may not have a complete seal. Some times there is a wrinkle in the seal and air will eventually seep in. I used to use the port on the left front to seal jars but I found that using a brake bleeder tool is much faster and of course quiet. Good video. Thanks
I always double seal because I had steaks ruined before from broken seal. After double sealing, I never had the issue again.
My wife and I are in the UP for a vacation. Hit Mackinac Island and staying in Munising. Anything we really have to see? Also, where was the town that you made the video on with the pickle soup?
The UP and Mackinac are great spots to visit for sure. If you're looking for other cool spots in the UP, you can't go wrong with Tahquamenon Falls State Park and Sault St. Marie (though neither are especially close to Mackinaw, or each other).
As for the city with the dill pickle soup, that's Hamtramck. It's a small city that's basically tucked inside of Detroit (about 4.5 hours south/southeast of Mackinac).
Do mark the bags before you add the product. It’s much easier to write on a flat surface. Write the date, but also the content!
Used one first time this weekend
Beef was fresh and pink
Put it in the Fridge
Next morning beef was pail brown, as in oxidised
Do I do something wrong
The only thing I can think of is if it didn't seal properly. Was the bag sucked tight against the meat on all sides, with no looseness or air trapped inside? That is far too quick for it to turn brown if it was a good seal.
Save yourself a bunch of money on pork chops...buy the half, or full loin. Cut them yourselves. Easy as slicing bread. Pork loin is about $2/lb. It's the cut they get "center cut" chops from. (do not confuse the loin with tenderloin) That cut is also great for pressure canning.
❤❤
Question on the bags with the absorbent strip you mentioned at the end of the video. I imagine those are more expensive than regular bags. Would it be possible to make one yourself using a folded/rolled up paper towel in the bag, placed below the seal area? Would that interfere with sucking out the air?
I have seen people comment saying that they've done that sort of thing with a piece of paper towel. I haven't tried it, but it seems probable that it would work OK. As long as you don't completely overly-stuff the bag full of paper towels, air should be able to get by it.
Thanks!
I can’t get past the cross contamination
Are you talking about touching raw meat right before touching more raw meat?
@@GreatLakesPrepping handling beef then pork repeatedly on the same cutting board…mmmm. Not in my kitchen
@@gregdebardeleben8260 Your kitchen, your rules. For me, I acknowledge that there is no safety concern in handling a raw pork chop and a raw steak that are about to be packaged, frozen, and thoroughly cooked at a later time.
Talk toooo much
It's an instructional video. Not sure what you expect.