|
Post by featherduster on Sept 13, 2012 11:20:10 GMT -5
The other day I was putting up some mushrooms and wanted to try something different in my manner of freezing. I read where a person suggested using finger-pinch zip lock freezer bags as opposed to the pull type zip lock.
Put your items in a bag,pinch it shut almost to the end then insert a plastic straw in the bag and suck out the air as you pinch the bag completely shut pulling the straw out at the same time.
I tried this and was amazed at how well it worked. Many years ago I had a vacuum sealer but got tired of having to mess with when it came to cutting and sealing bags. In my opinion this works just about as well.
Am I the last to know of this technique.
|
|
|
Post by trapperdave on Sept 13, 2012 11:23:45 GMT -5
or dunk bag in water up to the seal to push out the air
|
|
|
Post by kevin1 on Sept 13, 2012 18:59:28 GMT -5
Both will be temporary at best, those bags aren't capable of a hermetic seal, they eventually leak. The bags for vac sealers, besides being made from heavier plastic, are designed to acheive and maintain a hermetic seal. Coating your item with a light coat of cooking oil will prevent freezer burn for awhile, I do that with meats, then wrap them tightly in two sheets of plastic wrap.
|
|
|
Post by jabba on Sept 18, 2012 6:43:35 GMT -5
I wrap my freezer items in saran wrap. 2 layers thick. Get ALL the air out. Then put those into gallon ziplock freezer bags.
I have eaten 6 hear old meat that was JUST fine. Venison freezes good. No fat... fat gets nasty in the freezer.
Jabba
|
|
|
Post by single_shooter on Sept 18, 2012 10:25:24 GMT -5
We have always done our venison and beef and such in saran wrap then freezer paper. lasts at lead 2 years but that's all we know because that's the longest we ever had anything last. For fish we always filled a gallon baggie with the meat then with water then closed the seal. This basically encapsulated the meat in a block of ice and kept the air off of the meat which (as I understand it) is what causes the freezer burn. We have also used this quite successfully for long term storage of chicken. Haven't tried anything else but it works well. The only issue is that the water does take up more freezer room.
|
|
|
Post by trapperdave on Sept 18, 2012 10:55:27 GMT -5
never had venison last long enough in my house to worry about freezer burn. All my deer I process get put in zip lock freezer bags.
|
|