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Post by stuarthunts on Sept 12, 2016 13:32:41 GMT -5
Hey Everyone! After throwing out a bunch of whitetail due to freezer burn a little while back I decided enough was enough. I was tired of throwing out my spoils, and felt a little bit guilty to boot. There has to be a way to keep food fresh, and to keep it from being freezer burned. I started reading around and found my solution. A vacuum sealer. I don't know about anyone else, but when I set out to buy something I tend to obsess over it. I have to know all of the nuances to make sure I am getting the right one for me, and at a fair price. I wound up spending more than a month reading through everything I could on vacuum sealers before making a purchase. Instead of letting all of that go to waste I decided to share it with everyone in the form of a buyer's guide. Check it out if you are thinking of picking up a vacuum sealer. You can read the guide at www.thevacuumsealerexpert.com. It's got some nifty tips and tricks, too. I've also started a vacuum sealer bag and roll discount buyer's club. I find the best prices on vacuum sealer bags and rolls and email you where and when to get them. Sign up here.
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Post by bowbum on Sept 12, 2016 18:44:13 GMT -5
Good move. We've been vac packing for some time.
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Post by Loggy on Sept 12, 2016 18:49:55 GMT -5
The defrost freezers are also tough on meat causing freezer burn. All my fish & venison never see a defrost freezer unless its short term ....less than 3 months.
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Post by 3212 on Sept 13, 2016 8:21:41 GMT -5
Our venison has been vacuum sealed for years and we have an older freezer I defrost at this time every year.We had the last steaks in August.No burn.
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Post by Loggy on Sept 13, 2016 8:29:24 GMT -5
Our venison has been vacuum sealed for years and we have an older freezer I defrost at this time every year.We had the last steaks in August.No burn. Agree. I meant "frost free".
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Post by davet on Sept 13, 2016 8:35:21 GMT -5
Vac packing is for sure the way to go. Now if I could only convince the cheap azz accountant in me to get one!!!!
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Post by fleroo on Sept 13, 2016 8:36:13 GMT -5
TIP: When your meat is teetering on the edge of useful in a dish, or standalone, turn it into JERKY.
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Post by davet on Sept 13, 2016 8:42:44 GMT -5
TIP: When your meat is teetering on the edge of useful in a dish, or standalone, turn it into JERKY. Tip #2....If your not the big of a jerky fan.....turn it into jerky anyway.....then invite my three 20-somethig nephews over. They can cut thru ten lbs of jerky and a case of beer in a flash!!!
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Post by blackbruin on Sept 15, 2016 23:35:07 GMT -5
I was fortunate enough to get a commercial hobart at an auction for $350, probably like 1500 new. Works way better than the upper end foodsaver. Haven't used waxed butcher paper since than, been good for over ten years for me....
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Post by stuarthunts on Sept 16, 2016 10:40:00 GMT -5
I was fortunate enough to get a commercial hobart at an auction for $350, probably like 1500 new. Works way better than the upper end foodsaver. Haven't used waxed butcher paper since than, been good for over ten years for me.... Lucky indeed! I really like the Weston brand one as well as the Vacmaster ones. I am getting ready to add info about Vacmaster to my guide now!
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Post by stuarthunts on Sept 16, 2016 10:41:46 GMT -5
Our venison has been vacuum sealed for years and we have an older freezer I defrost at this time every year.We had the last steaks in August.No burn. Agree. I meant "frost free". This is true. I had the frost free freezer before I ever hunted anything though. Though I don't like having to defrost, so I'd probably still stick with one. Just wish I knew then what I know now about them haha
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