O
outtabreath
Guest
Here is a trick that works pretty well. If you do your own packaging of meat and don't have a vacu-packer, try this.
Put meat in a freezer grade ziploc and zip it up almost all the way. Maybe an inch or less from the end of seal. Stick the bag into a large pot of cold water. Push everything under water except for the little bit of seal that isn't closed. It will push just about all of the air out of the bag. While it's under water close the remaining bit of seal. Its really not very difficult to do, just be careful not to let any water get in. I have been doing this for a couple of years and it works pretty well. Maybe I'll get a vacu-packer next year. haha
Put meat in a freezer grade ziploc and zip it up almost all the way. Maybe an inch or less from the end of seal. Stick the bag into a large pot of cold water. Push everything under water except for the little bit of seal that isn't closed. It will push just about all of the air out of the bag. While it's under water close the remaining bit of seal. Its really not very difficult to do, just be careful not to let any water get in. I have been doing this for a couple of years and it works pretty well. Maybe I'll get a vacu-packer next year. haha
