Home Forums Hunting & Shooting Food, Cooking, and Game Preparation weston 2300 vac sealer

I bought a food saver today.


I hope its not complete garbage.

I have used the A.C.Legg brat seasoning and the maple breakfast sausage seasoning. The brat seasoning is about perfect the way it comes out of the package. The Maple breakfast sausage is a little light on the maple flavor, but up here it's easy to get some real maple syrup and 3/4 to a cup of maple syrup to 6-8 lbs boned pork shoulder fixes that in a big way. When you do that, cook it at a little lower temp and watch for the sugar to carmelize but not burn. The brats, I love to make really crispy on the outside. Just thaw both and mash the balls with a spatula. I should have added that I have a couple of those copper grilling sheets and I lay one of those on a cookie sheet and drop the balls onto it, then the whole works goes into the freezer. The copper mat freezes them faster. If the balls get frozen together, I use the wooden stomper for my grinder as a bat and it separates them pronto. If you keep a fish bat in the boat that'll do.

At least with the pork shoulders I have bought here at Aldi I have found them to be a little smaller because after deboning they also trim some of the fat off too which is not necessarily good if you're making sausage or venison burger. Sometimes it's better to buy bone in shoulders and debone/trim yourself. Also, the brat/breakfast sausage seasoning is about right for me when I throw a pound or two into a big bowl and generously shake a little more than enough seasoning onto the meat to coat it well all the way around then run that through the grinder and repeat as many times as necessary to use up the meat you are grinding in that batch. There's less waste seasoning and no dicking around with measuring anything.

Use tip: When you put things into the bag or when you make bags out of the roll stock. If it is something that will go into the freezer and them be used out of the bag multiple times from the fridge (like bacon) leave an inch or two of extra bag above the stored item so the it can be folded over and clipped with a clothespin or chip clip.

I usually buy baby back ribs by the case and the whole works goes into the freezer. When it's time to make ribs I grab out a package of three full racks rub them down and run them through the smoker. When they come out of the smoker I cut them into 2/3 bone chunks and vacuum pack those, then toss them back into the freezer. They make great fast lunches, just nuke them for a couple minutes and put on your favorite sauce. A little messy for out in the deer stand, but the deer seems to like the smell. Killer good for around the fire at night though.

I live just three miles from AC Legg, will have to try out their sausage stuff.

I bought a food saver today.


I hope its not complete garbage.