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Joined: Dec 2003
Posts: 2,611
Campfire Regular
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OP
Campfire Regular
Joined: Dec 2003
Posts: 2,611 |
Can I successfully vaccum seal meat that is already frozen?
I had some venison brawtwurst done and it was frozen by the butcher. Do I need to thaw it before I seal it up?
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Joined: Oct 2001
Posts: 1,172
Campfire Regular
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Campfire Regular
Joined: Oct 2001
Posts: 1,172 |
Nope, no thawing necessary. Bag 'em and seal 'em. If you are using the heavy duty plastic sealing rolls you will be amazed at how long they keep sausage from freezer burning.
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Joined: Jul 2001
Posts: 1,465
Campfire Regular
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Campfire Regular
Joined: Jul 2001
Posts: 1,465 |
Your owner's book has the answer to that very question. It recommends that "juicy" things such as fish, meat, fresh fruit be frozen for a bit to �lock� the juice in and keep it from messing up the sealing process. I always put things like that in the freezer for a hour or so to keep the sealing process dry.
Handgun Hunter no more. STILL LOVE THOSE .41's
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Joined: May 2003
Posts: 13,423 Likes: 7
Campfire Outfitter
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Campfire Outfitter
Joined: May 2003
Posts: 13,423 Likes: 7 |
I agree with Crawfish & Stocker. Also, if something is still "kinda juicy", just put an half of folded paper towel next to the meat, making sure the paper is clear of the "seal" area, and the towel will absorb any juice which might get sucked into the machine's innards.
I've got a freezer full of "Food Saver" packed meat. Works great.
FWIW. L.W.
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