Vacuum sealers ?

[Wild Life Management]

I agree that moisture can be an issue with sealing, BUT, I have found if you use the right size bag, and the meat is fresh and cleanly cut, there won't be much moisture to worry about.

If you use precut bags, at times it can be tricky, but try using the rolls, so you can cut the bags to whatever size needed. If you leave an extra couple inches from the meat, that will be enough room to displace any moisture before it gets to the sealing strip.

Also, I find that if the piece of meat is freshly cut, on all sides, there really isn't any excess moisture present. When you filet a fish, or process a deer, take the time to cut all the filets just how you would want to eat them, and bag them just after.

Make them nice and pretty, so you can just pull them out of the bag when you are ready to feast, and the filets will be friendlier to vacuum pack.

Practice makes perfect.

[striper101]

I agree that moisture can be an issue with sealing, BUT, I have found if you use the right size bag, and the meat is fresh and cleanly cut, there won't be much moisture to worry about.

If you use precut bags, at times it can be tricky, but try using the rolls, so you can cut the bags to whatever size needed. If you leave an extra couple inches from the meat, that will be enough room to displace any moisture before it gets to the sealing strip.

Also, I find that if the piece of meat is freshly cut, on all sides, there really isn't any excess moisture present. When you filet a fish, or process a deer, take the time to cut all the filets just how you would want to eat them, and bag them just after.

Make them nice and pretty, so you can just pull them out of the bag when you are ready to feast, and the filets will be friendlier to vacuum pack.

Practice makes perfect.

That is exactly how I do it too! I've never had a problem with moisture. I never use the pre-cut bags, rolls are the only way to go.

[WAHOONBOX]

OK guys , 2 votes for the profesional II. Gonna look for one.
I'll be happy as a pig in scat if I can keep my meat from gettin freezer burn.

Capt-d, suck is good

Box, did you just go out and cath a Wahoo so you could film that or do you
have everything anyone could ask for on Vid ?

DUDE.....YOU ASKED FOR....I AM JUST TAKING CARE OF MY HOMIES...........

[seavee capt]

Wow, Thats got to be the most well organized, neatest freezer I've ever seen. Hope my wife dont see that one, or she'll have me cleaning ours this weekend.

[joeksr]

DUDE.....YOU ASKED FOR....I AM JUST TAKING CARE OF MY HOMIES...........

[WAHOONBOX]

I agree that moisture can be an issue with sealing, BUT, I have found if you use the right size bag, and the meat is fresh and cleanly cut, there won't be much moisture to worry about.

If you use precut bags, at times it can be tricky, but try using the rolls, so you can cut the bags to whatever size needed. If you leave an extra couple inches from the meat, that will be enough room to displace any moisture before it gets to the sealing strip.

Also, I find that if the piece of meat is freshly cut, on all sides, there really isn't any excess moisture present. When you filet a fish, or process a deer, take the time to cut all the filets just how you would want to eat them, and bag them just after.

Make them nice and pretty, so you can just pull them out of the bag when you are ready to feast, and the filets will be friendlier to vacuum pack.

Practice makes perfect.

I ABSOLUTELY DEMAND THAT THIS PICTURE BE REMOVED FROM THE SITE! IT IS BEEN PLACED HERE SOLEY TO GET THE REST OF OUS SOPRRY ASSES IN TROUBLE AND WILL CAUSE US ALL TO SOPEND AN ENTIRE DAY RE-DOING OUR OWN FREEZERS....


THIS IS WRONG AND SHOULD OT BE TOLERATED!

HELL YOU EVEN LABELED THEM!

[Wild Life Management]

Guys, this is my kill freezer. It's right next to the chest freezer full of bait and ice. The wife gets her own freezer in the kitchen, and she can do whatever she wants with that one, but the two in the basement I control.

With all the preparation and organization necessary in harvesting the meat, why not continue that same philosophy into the freezer. I mean, you gotta keep the meat freezers clean and organized, what if I need a tenderloin in 2 seconds flat? Done.

I know you wouldn't let your bally's and mac's become unorganized while offshore would you?

[algdog]

I got the big stainless one out of cabela's, it is real good. better than the foodsaver I used to have.
you can regulate the amount of seal time on it. you can get it hot enough where water or fluid under the seal doesn't make a difference. a bit pricey but a good product.
I'd show a pic of my freezer, but I'm too embarrassed. I think one package of meat is little outa square.

[joeksr]

I got the big stainless one out of cabela's, it is real good. better than the foodsaver I used to have.
you can regulate the amount of seal time on it. you can get it hot enough where water or fluid under the seal doesn't make a difference. a bit pricey but a good product.
I'd show a pic of my freezer, but I'm too embarrassed. I think one package of meat is little outa square.

Which one we talking about, $400 or $1500 ?.

[algdog]

the $400 model. I haven't tried it with any other bags only the bags from cabelas. no big deal, just order a couple hundred and your set for awhile