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In Reply to: Re: Vacuum Sealer posted by Nick in il on March 01, 2011 at 19:31:59:
When you vacuum the meats, it draws some moisture up to the top of the bag. This may prevent a good seal. I usually put my meat in the freezer for about 10-15 minutes to avoid this. Sometimes, I'll fold a paper towel and place it in the bag near the top to catch any liquids. Once I have a good vacuum and seal, I'll re-seal just under the paper towel, cut that part off. The 15 minutes in the freezer generally avoids any issues with liquids.
I also use a marker and date the outside of the bag so I know when it was vacuumed.
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