How to Vacuum Seal Meat
In good times and in bad, saving money is always a good option. Buying in bulk not only saves you money, but time shopping. Buying large orders of meat, as in a full side of beef or pork is inherently cheaper than buying singular cuts of meat. While these can be frozen until cooked, freezer burn may occur over time. Vacuum sealing meat prevents it from being ruined and keeps meats fresher for longer. Does this Spark an idea?
Instructions
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Cut meats into the needed serving sizes. For a family of four, divide the meat into four servings. For a single person, one steak, one fish fillet or two pork chops are appropriate.
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Place the divided meats in regular freezer bags. Make sure the bags are closed.
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Freeze the packages of meat for at least two days. Meats hold moisture. The moisture is absorbed by the meat in this process and will assist with vacuum sealing.
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4
Remove the meat from the freezer bags and place onto the vacuum sealant. Follow the directions to your vacuum sealer carefully to ensure the packages are secure.
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Place your packages back into the freezer and use when needed.
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Tips & Warnings
When vacuum sealing cooked meats, you do not need to freeze prior to sealing. Remove as much grease or oil as possible from cooked meats before using your vacuum sealer.
Bones in meat can puncture the vacuum seal bags. Inspect all packages completely before using.
References
Resources
- Photo Credit beef meat image by Maria Brzostowska from Fotolia.com
