Foodsaver Question

BuckeyeBob · January 9

I know a number of you have mentioned that you buy in bulk from Costco/Sam's. my question is what is your process for sealing and freezing? Typically, I freeze the meat for a while before sealing width the Foodsaver. Otherwise, I feel like it sucks out all of the moisture and doesn't seal well. Is there another way to do without freezing first that I should try?

BENTE · January 9

i have never thought of it i always just throw it in and vac and seal. i guess your way sounds like it is a much better way. i don't know if i am a big fan of putting raw meat unsealed in a freezer. but i guess it is much better than sucking all the juice out of it!!

BuckeyeBob · January 9

Bente, I could definitely be over thinking this also. That's why I asked.

BENTE · January 9

i have never had that problem... :D

Browninggold · January 9

Do you have a moist/dry option on your foodsaver? If its wet I use the moist function and works great. For really wet foods like a stuffing, stews and dumplings etc...I,will freeze for a 1/2 hr. or so to firm it up. I never have frozen meat before vacuum sealing.

NewEnglandEgger · January 9

When you vac/seal your meat...is the Foodsaver actually drawing liquid out of the meat and up into the gasket area?

MikeP624 · January 9

is one model of foodsaver machine better than another. Looking to purchase one soon.

BuckeyeBob · January 9

NewEngland, yes that is what I ran into when I first got the FoodSaver so I went to the freeze first. I do think there is probably a better way to do.

joe@bge · January 9

MikeP624 said:

is one model of foodsaver machine better than another. Looking to purchase one soon.

Yes...I had a base model that just sealed and I recently upgraded to an "Automatic" model that automatically seals when you insert the bag and has the "moist/dry" settings. Its very nice, but one can get by with a base model just fine.

SmokeyPitt · January 9

I have used the partial freeze method as well, especially for things like cooked pulled pork. There is so much juice that runs into it I am afraid it won't seal well. Another option to put roll up a paper towel to match the width of the bag and put inside to catch the juice on the way up. For raw meat I haven't had to much issue- I just seal it. However, I don't see a problem with the partial freeze. It takes a while for any crystals to form so I think it is a fine method.

bboulier · January 9

SmokeyPitt said:

I have used the partial freeze method as well, especially for things like cooked pulled pork. There is so much juice that runs into it I am afraid it won't seal well. Another option to put roll up a paper towel to match the width of the bag and put inside to catch the juice on the way up. For raw meat I haven't had to much issue- I just seal it. However, I don't see a problem with the partial freeze. It takes a while for any crystals to form so I think it is a fine method.

I also use the partial freeze method, although I have also occasionally used the paper towel barrier as well.

Howdy, Stranger!

Forums

Foodsaver Question

Comments