Using foodsaver on fresh wet meat

[elker]

Last night we cleaned the bear meat. While it is still wet, we sealed the meat using the foodsaver. There's some air in the bag. We read the manual and it says that the meat has to be freazed before sealing, as the fluid from the meat will affect the vacuuming
But It is impossible to freeze the 100 or more pieces of meat (separately from each other to prevent from sticking together)
What do you guys do to seal the fresh meat?
Thanks in advance

 

[r.j.medals2]

We seal meat , fish and chicken when it is fresh . If it is dripping wet we pat it dry with paper towel. Be careful to wipe the area inside the bag where it seals once the meat is put into the bag... this insures that you get a tight seal . Also we double seal the ends .

 

[45ACPKING]

My foodsaver gets a lot of use throughout the year. I pat dry the fish and meat if I am packaging them right away and don't have time.
Some items I will bag in the food saver bags and then stand them up in the freezer to semi freeze. They don't need to be "frozen" , just cold enough to freeze the surface liquids.
Helps if you have a spare freezer.
I also can soups, gravies, vegetable and meat stocks and spaghetti sauces the same way but I have a process that I've use for years. For these liquid foods I do let them freeze up before the final vacuum seal.

 

[City Boy]

I vacuum packed fresh meat and fish commercially before. Grocery retailers vacuum pack fresh meat. I vacuum pack fresh meat at home all the time. Sounds like your bear meat just needs to be patted dry ..... wetter than normal?

If you’re going to freeze them (shouldn’t be necessary, if you have a good vacuum packer), then freeze them in the bags not sealed on one end and stack them flat on some trays or cardboard in the freezer. Then vacuum them the next day.

 

[FLHTCUI]

The vacuum sealer for home use is just that for home use.
Extra steps are needed to protect the product you are preserving for another tie.
Protect your machine/investment for use at a later date.
The machine has a drip tray that catches moisture that is being drawn out as the air is being sucked/vacuumed out.
But, first you have to ensure the inside of the bag is as dry and possible where the heat is applied at the moment of sealing .
Extra care is required when processing large amounts of product.
Might be better to have another set of hands that inspects and wipes the inside of the bag before passing to the one operating the machine.
Also, depending on the size of the machine it is possible to overload the pumps and heating element.
So, rather than rush through, take a little bit of time .
Or buy a commercial machine if you are going to be doing hundreds of pounds of meat once or thrice a season.
Rob

http://https://www.youtube.com/watch?v=kkUyEqlnjbg

 

[Mount Sweetness]

A good vacuum sealer will have a Wet option, it helps.

 

[FishHog]

put a folded up papertowel in the top of the bag and seal with it in the bag. It will absorb the liquid and you can just toss it when thawed.

 

[archer2u]

For fish fillets I wrap them in cling wrap first then vacuum seal, helps prevent the vacuum sealer from pulling moisture out of the fillets.

 

[buckhunter78]

X2 on the paper towel trick at the top of the bag, have done it alot works well

 

[silverfoxdj]

put a folded up papertowel in the top of the bag and seal with it in the bag. It will absorb the liquid and you can just toss it when thawed.

That's what we do for meats that are moist it works

 

[Spcamno]

Not my video but definitely good tip:

[youtube]1ZheGSjp6jQ[/youtube]

 

[383SB]

The vacuum sealer for home use is just that for home use.
Extra steps are needed to protect the product you are preserving for another tie.
Protect your machine/investment for use at a later date.
The machine has a drip tray that catches moisture that is being drawn out as the air is being sucked/vacuumed out.
But, first you have to ensure the inside of the bag is as dry and possible where the heat is applied at the moment of sealing .
Extra care is required when processing large amounts of product.
Might be better to have another set of hands that inspects and wipes the inside of the bag before passing to the one operating the machine.
Also, depending on the size of the machine it is possible to overload the pumps and heating element.
So, rather than rush through, take a little bit of time .
Or buy a commercial machine if you are going to be doing hundreds of pounds of meat once or thrice a season. I don’t know about others but the food savers I’ve used all automatically waited until it cooled down which is nice,
Rob

http://https://www.youtube.com/watch?v=kkUyEqlnjbg

I agree, take your time, space out meat if possible, use wet option and add paper towel last really helps, but The newer at home food savers will easily handle a goat to moose no problem. The fm5200 I have for my personal use has done from a cooler of salmon to multiple bears to moose in a session, pretty good unit for the price.

 

[Suther]

X2 on the paper towel trick at the top of the bag, have done it alot works well

x3.

 

[barry1974w]

put a folded up papertowel in the top of the bag and seal with it in the bag. It will absorb the liquid and you can just toss it when thawed.

What he said, don’t need a whole towel, just enough to absorb the liquid

 

[PEKS]

Or use a Chamber Vacuum Sealer.. My VacMaster VP215 is a Beast. Vac Pac all day long and strong.

 

[jric1308]

My foodsaver has a wet option, but it still doesn't get as good as a seal as if I freeze frozen items. Thankfully I learned this lesson after buying beef from costco and before having game. What I do is make my bags and separate the meat into the bags as I want. I tightly roll up the bags around the meat and put them into the freeze for an hour or so without sealing them. This gets the meat firm and no ice crystals form. Once they are firm to my liking, I seal them all and end up with wonderful, airless packs. Enjoy!