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Foodsaver Question

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BuckeyeBob
BuckeyeBob Posts: 673
in EggHead Forum
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?
Clarendon Hills, IL
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  • BENTE
    BENTE Posts: 8,337
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    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!!

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • BuckeyeBob
    BuckeyeBob Posts: 673
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    Bente, I could definitely be over thinking this also. That's why I asked.
    Clarendon Hills, IL
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  • BENTE
    BENTE Posts: 8,337
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    i have never had that problem... :D

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Browninggold
    Browninggold Posts: 453
    edited January 2013
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    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.
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  • NewEnglandEgger
    NewEnglandEgger Posts: 104
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    When you vac/seal your meat...is the Foodsaver actually drawing liquid out of the meat and up into the gasket area?
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  • MikeP624
    MikeP624 Posts: 292
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    is one model of foodsaver machine better than another.  Looking to purchase one soon.
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  • BuckeyeBob
    BuckeyeBob Posts: 673
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    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.
    Clarendon Hills, IL
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  • joe@bge
    joe@bge Posts: 394
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    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.
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited January 2013
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    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. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • bboulier
    bboulier Posts: 558
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    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.

    Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black)
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