|
|
Post by budd on Sept 18, 2012 8:53:09 GMT -5
I have a small processing operation up here in Minnesota, I do around 100 head in 2 1/2 weeks and do all cutting myself and my wife does all the wrapping. Last year we started grinding rite into meat bags for the hamburger to save time, what is happening is the bags when put in the freezer leak blood out the top while freezing. We try our best to be sure all bags are setting up right when freezing but some fall over. Is there a quick solution for this. I'm sealing the bags with a meat bag taper.
|
|
|
|
Post by esshup on Sept 18, 2012 9:49:36 GMT -5
Leave some air in the bag for expansion (water expands when freezing) or try vaccum sealing the bags.
|
|
|
|
Post by jabba on Sept 25, 2012 12:17:51 GMT -5
Air is BAD. that makes freezer burn.
Figure out a way to seal the bag tighter, so the seal is water (blood) tight and the expansion expands the bag, rather than leaking the blood out of the opening.
Jabba
|
|
|
|
Post by Hoosier Hunter on Sept 25, 2012 16:10:59 GMT -5
I use the LEM bags and LEM tape machine. It seals them tight. I always make sure the bags are upright when they go into the freezer. Been doing it this way for years and never had a single leaker.
|
|
|
|
Post by featherduster on Sept 26, 2012 6:37:33 GMT -5
I put my ground meat in a large strainer in a pot and put it in the refrigerator overnight to let a lot of the blood drain off.
|
|
|
|
Post by dadfsr on Sept 26, 2012 7:14:06 GMT -5
I know it takes more time and is more expensive but we put all of our ground meat in vacuum sealer bags. Flatten them out, freeze them laying out flat and then stack them up store them that way in freezer....hardly any chance of freezer burn and I think they take up less space than the round bags.
|
|
|
|
Post by jabba on Sept 27, 2012 6:24:16 GMT -5
I wish I had a vacuum sealer...
I wrap mine real good in saran... and get ALL the air out. The put that saran wrapped meat into freezer bags. It works. Low tech solution for a low tech guy.
Jabba
|
|
|
|
Post by ncmountainman on Oct 16, 2012 13:23:29 GMT -5
We double wrap all our deer meat in freezer paper and works well.
|
|
|
|
Post by omegahunter on Oct 17, 2012 13:46:09 GMT -5
Twist the tops of the burger bags tight to seal down against the burger and tape off. Before letting go of the top, fold it down against the side of the bag and tape it in place so that it cannot untwist. You shouldn't have any problems with leaking then.
|
|
|
|
Post by budd on Oct 20, 2012 12:50:50 GMT -5
Thanks for all the ideas, I think I will just keep doing as is and be sure they are froze in a upright postion.
|
|
|
|
Post by hountzmj on Oct 27, 2012 20:23:10 GMT -5
Get a real, commercial vacuum machine, none of that vacmaster junk. Chamber type machine that will pay for itself quickly.
You should have no issues with leaking then.
|
|
