Ziploc vacuum seal bags. Comes with a little hand pump. I retired my vacuum sealer after discovering these
Well don't hide the secret lets see it...
:saluting
Ziploc vacuum seal bags. Comes with a little hand pump. I retired my vacuum sealer after discovering these
Well don't hide the secret lets see it...
:saluting
We also use the ziploc quart vaccum bags for our venison chops (backstrap cut about 1 1/2" boneless) and regular quart ziploc freezer bags for the fry meat(muscle boned hams) and then the gallon and 2 gallon freezer bags for the meat that will be ground. Smoked sausage is cut to 6 inches and 6 "links" fit a quart freezer bag. Ground venison and bulk sausage are put in the 1 gallon freezer bags and flattened to about an inch, then folded to create a crease that will yeild the right amount of meat for most of our cooking for 2 of us. Freezer burn will happen quicker in a frost free freezer when compared to one that needs to be manually defrosted. Treefarmer
For ground meat or loose, patty type sausage I grind it directly into poly meat bags (I order them from LEM). I have the tape machine to seal them. It really works easy for one person
http://www.lemproducts.com/product/3772/bags_tape
Maybe it's time to invest in a small chest freezer.
