Food Saver Vacuum Pack

[teejk]

Roll up a piece of paper towel and place it between the meat and the edge before sealing.

Probably better to find the butcher "diapers". Our experience was that the vac process looked great until the meat was thawed and we were left with dry meat and a puddle of juice in the bag. As noted above, we learned to stop the process short of it's full cycle (shut it down once the air is removed, none of that tight Space-ship stuff).

It is a great product (we've had 3 now) but ours have been the flat models that occupy counter space so they tend to sit on the shelf. The newer ones are verticle I think. Buy the rolls and make your own bags.

 

[troutsqueezer]

Probably better to find the butcher "diapers". Our experience was that the vac process looked great until the meat was thawed and we were left with dry meat and a puddle of juice in the bag. As noted above, we learned to stop the process short of it's full cycle (shut it down once the air is removed, none of that tight Space-ship stuff).

It is a great product (we've had 3 now) but ours have been the flat models that occupy counter space so they tend to sit on the shelf. The newer ones are verticle I think. Buy the rolls and make your own bags.

I haven't had a problem using this method. It was demonstrated in the DVD that came with my Food Saver. That's where I got the idea.

 

[reb]

We have one that developed your problem. Flipping the gaskets over helped. We ordered a couple of spares for when they give up altogether.

 

[sodamo]

Got ours at Costco. Appropriate as we use it just about every shopping trip to Costco. Meats, fish, cheese, breads, most anything that needs to be reapportioned. Have also used to package some of the ready to cook offerings before freezing such as the stuffed salmon and chicken pasta. if particularly ambitious, ill season the meats or add a marinade before sealing. Also very handy for resealing munchie bags.

David Sent from my iPad using TractorByNet

 

[Ted Summey]

Ours is the V2840. It was $70 ish direct from FoodSaver. We bought a package with a variety of bags.

 

[Egon]

Probably better to find the butcher "diapers". Our experience was that the vac process looked great until the meat was thawed and we were left with dry meat and a puddle of juice in the bag. As noted above, we learned to stop the process short of it's full cycle (shut it down once the air is removed, none of that tight Space-ship stuff).

Your on to something --- Freeze Dry.

Then you step up to making Jerky over a real wood smoke fire!:thumbsup:

 

[Egon]

We have one that developed your problem. Flipping the gaskets over helped. We ordered a couple of spares for when they give up altogether.

Think of Butter --- it's better than 3in1 oil.

 

[user.69169]

Think of Butter --- it's better than 3in1 oil.

I think you be onto something there Egon.
You can't be operating a vacuum pump long without some lubrication to the pump or the rings will eat the cylinder walls. Them machines run HOT.
I know the fellow with the septic tank sucking truck has a couple gallon tank of oil that mists into the vacuum stream to prevent that, seems aboutright considering how much moisture must run thru that pump of his. Pretty much the same conditions as sucking hare on a baggie full of meat or fish.

 

[teejk]

[QUOTEProbably better to find the butcher "diapers". Our experience was that the vac process looked great until the meat was thawed and we were left with dry meat and a puddle of juice in the bag. As noted above, we learned to stop the process short of it's full cycle (shut it down once the air is removed, none of that tight Space-ship stuff).]

Your on to something --- Freeze Dry.

Then you step up to making Jerky over a real wood smoke fire!:thumbsup:[/QUOTE]

Good point! Don't get me wrong...the meat isn't "bone-dry" when it comes out the freezer. But for a jerky maker it would certainly cut the prep time considerably since a lot of the moisture is gone. And it probably stands to logic that the vac process will draw in the seasoning of your choice better than injecting.

Gotta go...time to check out the US Patent Office.

 

[Bird]

We just bought this FoodSaver Master Chef Kit with the V3880 (although it also says "Model: FSFSSL3880-DTC"). So we have only used it once and that was to package a few ears of corn. Even though we blanched them in boiling water, then in ice water, and dried them (maybe not enough) with paper towels, it sucked quite a bit of water into the moisture tray. Today, we bought some ground beef and pork sausage which we mixed 2 to 1 and made up some hamburger patties, but put them on waxed paper on a cookie sheet to freeze (as the manual recommends) and then we'll seal them.

In other words, we're still novices at this, but optimistic.:laughing:

Now what's a "butcher diaper"?