Once you have decided you are interested in catching, aging or otherwise processing meat, the biggest issue is keeping said meat safe from spoiling. This is especially the case if you’re creating your own meat delicacies to keep the price down and thus are either purchasing in bulk or hunting for the meat yourself. One of the best ways to do this is by vacuum sealing either the cooked or raw meat with a FoodSaver Wingman Vacuum Sealing System.
One of the things that makes a FoodSaver Wingman Vacuum Sealing System so amazing is that it can do 60 consecutive seals before it overheats. This allows you to rapidly process around 180 pounds of meat in a way that preserves it for up to 3 years. While some people are not fond of the fact that it does not automatically cut rolls after it forms a seal, this can be a silver lining as it allows the user to choose what shape the bag is after sealing and thus save money by using less roll per seal.
While this vacuum sealer works best with heavy duty GameSaver Heat-Seal Bags and Rolls for large cuts of meat, it can be used with other, lighter, bags too. Whatever bags you are using, if you are having trouble with the FoodSaver Wingman Vacuum Sealing System, there are a few things to keep in mind. First off, vacuum bags have channels that allow them to suck the air out of the bag. If they get filled with moisture, any machine will have trouble creating a seal. There are three solutions: you can freeze meat before sealing to reduce the amount of juice, wrap either cooked or raw meat in plastic wrap before sealing, or make the bag bigger so the moisture doesn’t reach the vacuum sealer before it has gotten all the air out. Of the above, freezing is the most efficient, especially if you are planning on freezing the meat anyway.
Whether you find yourself with an abundance of raw meat or a plethora of sausages after a fun day, using a vacuum sealer will help you preserve your delicious grub.
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