Seal the fresh (not frozen) meat with your food saver then freeze it.
For ground meat, smoosh it flat and even throughout the package, leaving enough at the top to get a good seal. The packages then stack nicely for storage in the freezer and thaw out more quickly.
The one thing I've found very important however is making sure that when I'm loading the fresh meat into the bags/roll is to make sure that I don't get grease/blood where the seal is going to be. I also try and keep the meats in neat form as the airs is being sucked out.
Already frozen food is one thing. I would not thaw it to vacuum seal it but find a better vacuum seal is obtained with unfrozen meat as it is more malleable.
FoodSaver suggests you partially freeze meat before sealing it so the blood and juice won't get sucked into the top when it's sealing and break the seal. Meat lasts a lot longer when sealed with no freezer burn, love my FoodSaver.
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