There are many advantages to storing vacuum packed meats. Foods that are vacuum sealed last for years longer than foods stored via other methods. Simply pop them in the freezer, and you’ll have them whenever needed. Vacuum packed meats and other foods also allow you to buy in bulk, or when foods are on sale, you can buy up a lot and vacuum seal, pack and freeze it.
Other advantages to vacuum sealing meat, include the fact that you can pre-pack meals in advance, and have them on-hand in your freezer at all times. You can seal food according to portions needed, which is great for large dinner parties and if you are watching your caloric intake. Spend less time preparing meals when you vacuum pack meats and other foods ahead of time.
More on Vacuum Packed Meats
Preparing Meats for Vacuum Packing: Some people choose not to vacuum pack foods, because they suspect that the process will be long and drawn out. However, it’s really quite easy, when you have a system, the proper tools and the time allotted for the process. The process includes washing the meats thoroughly, dividing them into portions, packing them in size-appropriate bags, and then sealing them with a vacuum sealer. It might seem time consuming compared to taking foods out of grocery bags and placing them into the freezer, but remember that grocers don’t seal meat adequately for long-term freezing, and you can end up throwing meat out when it freezer burns.
This is a waste of money, and it can be avoided by taking the time to vacuum pack and seal your meats. If you think about, meats don’t come portioned out, either. You might want to buy a family pack of meat, but there are only 2-3 people in your household. When you vacuum pack meats, it allows you to portion out appropriate sizes for individuals and families. Taking time to prepare and vacuum pack foods when you first get them can save you money, help protect your foods from spoilage and freezer burn, and speed up the daily meal prepping and planning tasks.
Vacuum Packing Meats with The Weston Pro 2300
Marinating Meats: Marinating foods is a great way to add flavor. There are traditional methods to marinating foods. The most common method is by seasoning foods as desired and placing them securely in a zip-lock bag or container and placing them in the refrigerator overnight. With a vacuum sealer, foods marinade much quicker and keep their original flavors and juices better. When using a vacuum sealer container to marinade, simply place foods inside the container or bag, then use a vacuum sealer to seal the food. If using a bag, place a paper towel inside the bag to stop liquids from going directly into the unit (if you use an external vacuum sealer).
Many external units have a marinade feature. This does not mean the unit is capable of handling wet foods. The marinade feature works almost the same on all units with this feature, but refer to the user manual for specific instructions. Marinating with a container, like the FoodSaver Quick Marinator Container, is easier when using a vacuum sealer, because you have better control over the flow of liquids. And if you plan on marinating food often, it’s recommended that you use a chamber vacuum sealer, because they are made for handling wet and moist foods better than external vacuum sealers.
Storing Meats for Long Term: Meats do not come packed for long-term storage. Sometimes you might buy in bulk and choose to spread meats out over time. If meats are not stored properly, they will get freezer burned and need to be thrown out. If you get a great deal on your favorite ribs, steaks or other meats, you’ll be able to purchase them without feeling pressured to cook them right away, if they are vacuum sealed.
Why Chamber Sealers Work Best for Moist Foods
Chamber vacuum sealers work best when vacuum packing moist or wet foods. Most external units are not built to accommodate vacuum packing wet foods, because water often escapes during the vacuuming process, and it can get into the unit. This can damage the unit, but with chamber vacuum sealers, liquids stay in place and are not sucked into the chamber via the open end of the bag. With a chamber vacuum sealer, you simply place the open end over the chamber bar and close the lid. When pressure drops, the heating bar seals the bag shut and the bag is released. The bag does not shrink until sealing is complete. This holds liquids in place and prevents them from being sucked into the unit.
If you thought that vacuum packing foods was a long and difficult process, you might be happy to know that it really isn’t, and it’s worth the time it takes. it saves your food, and in return, saves you money. Vacuum packing can actually be done rather quickly, and once you start doing it, you’ll wonder why you waited so long to start! You’re going to be happy with the results.
