VERY useful, thanks! I bought freezer paper but had no idea how to wrap it and keep the air out. I wish I had that vacuum sealer, but I guess I need to save (a lot!) for that one...
I'm still refining my technique, but this works out great for me from year to year. The vacuum sealer is great, but wrapping is an excellent way as well. Thank you for watching.
I agree that the vacuum sealer would be a nice kitchen helper, but the machines and replacement rolls of "bags" aren't cheap for someone on a fixed income. But I like the cling wrap and butcher paper method, how it was done before machine sealers were available to the public.
@@valeriebatt5696 2 years later (aka what I'd tell my younger self): buy Glad Press'n Seal!!! It's a game changer for sure! (My stuff would always freeze-burn, with either wrap or aluminum)
@@GloryBe123 nope, f freeze paper... (I use it only for drawings.) Now I just do press'n'seal and that's it. It sticks to food and surfaces so nicely, I just use 1 wrap! Just make sure to (gently) squeeze the air out before you finish wrapping it.
Great video, I just got the mason jar vacuum sealer system, I put some beans,rice,noodles in some jars just to see how it works. Then I though maybe I could vacuum seal raw meat in jars ,24 Oz freezer jars, and test for freezer burn so I did 9 jars, freezer burn has always keep me from buying a lot of meat.
I can see that you are trying to be humorous, I've never lived in a city. I hunt, grow, and raise a great deal of my own food. Since I don't have any gold bars, I'll have to value what I have. If you have some to spare, I'll be glad to borrow them for comparison. In the mean time, I would be glad to hear how you take care of your meat. Cheers!
This was super helpful. Would you suggest the seran wrap for freezing cooked meats? I don’t have the suction/seal machine and I’m trying to prep meats ahead of time to make dinner time for a big family easier
I've got an entry-level vacuum sealer, and I guess I do the extended double seal as well, but manually since it's not a feature. I push the bag into the sealer farther than the minimum it needs to go in. I take the air out, then I seal. Then I seal again in the same position. (I guess that would be "extended".) Then I open the sealer up and back the bag out about 1/8" then seal twice again. Sealing twice in the same position seems to alleviate issues of small wrinkles in the bag resulting in gaps, and then of course the double seal is common sense. I don't want my food contacting air in my fridge, and I don't want the bag leaking if I'm cooking in water later.
Hello Virgil, sorry for such a delay in response, I had to step away from YT for a while. If you have ice inside the bag then it didn't seal correctly. If it's just a little spot you can cut that off when you thaw. If its a larger area, you may have to thaw a little bit, clean it up and reseal.
Great video! My family and I love the venison bacon. The main question that I have is. When is my favorite cranky blind and deaf old lady going to make a guest appearance?
B Thompson, I'm sorry. I filmed ahead before your last request. I have one more video scheduled and then the introduction video will come out. I won't let you down.
Hey Anil, you could but I don't think there will be any remarkable advantage. You will also make unwrapping a pain and be wasting more materials. It is possible that there could be some special situation that uses this technique and I'm not aware of it yet.
Angelissa, I use the different methods. I either wrap them or I seal them. I have heard of people wrapping in plastic wrap and then sealing, but I don't do that.
Hello Bernadette, sorry for the reply being so late I have been away from YT due to work obligations. I've heard of this being done, but I don't think it's completely necessary.
Hey, Buddy, How long can you Freeze meat for if it is Vacuum sealed from the Factory. I have some Cured Vacuumed sealed Pastrami from New York, that I forgot about in my Freezer in the Cellar from about a Year ago, but No Air has got to it, still looks good, what do you think. ???
Can you please help me I didn’t know how to vacuum seal the meat so I do it in the freezer until my vacuum seal came in the mail now my meats been sitting in the freezer any suggestions?
Hello Angelissa, I'm sorry for taking so long to get back to you. I've been away from YT for a while do to work obligations. I hope you figured out the solution in time. You can always thaw the meat again to vacuum seal it, but there is a give and take with the quality of the meat.
So, I am confused. You mention using butcher paper but the video shows freezer paper. These two aren't the same. Freezer paper has one side coated with wax/poly while the butcher paper doesn’t.The coating is a moisture/air barrier. The coated side goes against the meat. Also, while butcher paper is thicker, freezer paper is sturdier. Freezer paper is more expensive as well. As you show in the video, freezer paper, not butcher paper, is the better product if you plan long term storage, and should protect meat in a freezer for 6-12 months.
I appreciate your video, but your process seems very labor intensive... I wrap my meat in a few wraps of plastic wrap tightly, then I just toss into a freezer ziploc bag and boom done. I have never had freezer burn if eaten within 6 months.
Freezing meat for later use can help reduce food waste and save money. It can also be used for meal prepping. It's very useful for big families or for people on budgets.
How did you not give your hands a quick rinse after touching the raw meat? Not nitpicking..genuinely curious because it would be impossible for me to touch anything with the stickies.
Thank you, just bought a new freezer, watched your video to refresh my knowledge
Well done sir. I can never remember if plastic or butcher first. Now I know.
Thank you for a very informative and intetesting instructional video...😊
Good info on the packaging.
Thank you Dennis, Great name!
VERY useful, thanks! I bought freezer paper but had no idea how to wrap it and keep the air out. I wish I had that vacuum sealer, but I guess I need to save (a lot!) for that one...
I'm still refining my technique, but this works out great for me from year to year. The vacuum sealer is great, but wrapping is an excellent way as well. Thank you for watching.
I agree that the vacuum sealer would be a nice kitchen helper, but the machines and replacement rolls of "bags" aren't cheap for someone on a fixed income. But I like the cling wrap and butcher paper method, how it was done before machine sealers were available to the public.
@@valeriebatt5696 2 years later (aka what I'd tell my younger self): buy Glad Press'n Seal!!! It's a game changer for sure! (My stuff would always freeze-burn, with either wrap or aluminum)
@@lucrezia909do you double wrap with the press n seal or just once and then use the freezer paper?
@@GloryBe123 nope, f freeze paper... (I use it only for drawings.) Now I just do press'n'seal and that's it. It sticks to food and surfaces so nicely, I just use 1 wrap! Just make sure to (gently) squeeze the air out before you finish wrapping it.
This was a very good video. Thank you!
Thank you for your kind words ☺️
Great video, I just got the mason jar vacuum sealer system, I put some beans,rice,noodles in some jars just to see how it works. Then I though maybe I could vacuum seal raw meat in jars ,24 Oz freezer jars, and test for freezer burn so I did 9 jars, freezer burn has always keep me from buying a lot of meat.
That's a great test to try. Let me know if you are successful in avoiding freezer burn.
It's always entertaining seeing city slickers handling/pampering meat like it's gold bars.
I can see that you are trying to be humorous, I've never lived in a city. I hunt, grow, and raise a great deal of my own food. Since I don't have any gold bars, I'll have to value what I have. If you have some to spare, I'll be glad to borrow them for comparison. In the mean time, I would be glad to hear how you take care of your meat. Cheers!
With the 2023 cost of grocery store meat items, yeah they getting to be like gold bars! :-)
This was super helpful. Would you suggest the seran wrap for freezing cooked meats? I don’t have the suction/seal machine and I’m trying to prep meats ahead of time to make dinner time for a big family easier
I've got an entry-level vacuum sealer, and I guess I do the extended double seal as well, but manually since it's not a feature. I push the bag into the sealer farther than the minimum it needs to go in. I take the air out, then I seal. Then I seal again in the same position. (I guess that would be "extended".) Then I open the sealer up and back the bag out about 1/8" then seal twice again. Sealing twice in the same position seems to alleviate issues of small wrinkles in the bag resulting in gaps, and then of course the double seal is common sense. I don't want my food contacting air in my fridge, and I don't want the bag leaking if I'm cooking in water later.
Best demonstration.
Thank you. I learned a lot!
good video. masking tape is cheaper and holds just as well.
Great video! Thanks so much. Quick question: is one of these methods better than the other for storing meat for longer periods of time?
I vacuum seal some venison And couple days later there's ice inside the bag. Do I need to reseal it into a new bag to prevent freezer burn.
Hello Virgil, sorry for such a delay in response, I had to step away from YT for a while. If you have ice inside the bag then it didn't seal correctly. If it's just a little spot you can cut that off when you thaw. If its a larger area, you may have to thaw a little bit, clean it up and reseal.
So of the two methods what one holds up the best?
Love my zip lock vac sealer but it is an older modle.
I use them until they stop working.
Can this be used for ground beef as well?
Great video! My family and I love the venison bacon. The main question that I have is. When is my favorite cranky blind and deaf old lady going to make a guest appearance?
B Thompson, I'm sorry. I filmed ahead before your last request. I have one more video scheduled and then the introduction video will come out. I won't let you down.
Would it be wise to vacuum wax paper wrapped meat?
Hey Anil, you could but I don't think there will be any remarkable advantage. You will also make unwrapping a pain and be wasting more materials. It is possible that there could be some special situation that uses this technique and I'm not aware of it yet.
Question so you wrap it in freezer paper and then vacuum seal it? Please get back to me
Angelissa, I use the different methods. I either wrap them or I seal them. I have heard of people wrapping in plastic wrap and then sealing, but I don't do that.
Hi Villa Kinworthy. Can I plastic wrap meats/fish first AND then vacuum seal?
Hello Bernadette, sorry for the reply being so late I have been away from YT due to work obligations. I've heard of this being done, but I don't think it's completely necessary.
What is the first thing you used? Plastic wrap? You called it freezer paper but I have not heard of that
Yes, I use plastic wrap. It helps keep as much air out as possible to prevent freezer burn.
Thank you
Hey, Buddy, How long can you Freeze meat for if it is Vacuum sealed from the Factory. I have some Cured Vacuumed sealed Pastrami from New York, that I forgot about in my Freezer in the Cellar from about a Year ago, but No Air has got to it, still looks good, what do you think. ???
How long will meet last vacuum sealed in the freezer can you take butcher wrap paper meats and vacuum seal them with the rapper and has that help
What is the brand of the seal that You use in the video sir?
You should look into a chamber vac.
Can you please help me I didn’t know how to vacuum seal the meat so I do it in the freezer until my vacuum seal came in the mail now my meats been sitting in the freezer any suggestions?
Hello Angelissa, I'm sorry for taking so long to get back to you. I've been away from YT for a while do to work obligations. I hope you figured out the solution in time. You can always thaw the meat again to vacuum seal it, but there is a give and take with the quality of the meat.
How much time it will be preserved
Which last longer
Awesome
How to use the rolls.
Why not just use freezer paper after the cling wrap? Why butcher paper. Wouldn’t the freezer paper give it added protection withe the coated side?
What's the longest you can keep it frozen like that? 2 years 3 or more?
Depends on the meat
Great video. Next time use a separate microphone
Thank you, I'm learning about how to do this.
So, I am confused. You mention using butcher paper but the video shows freezer paper. These two aren't the same. Freezer paper has one side coated with wax/poly while the butcher paper doesn’t.The coating is a moisture/air barrier. The coated side goes against the meat. Also, while butcher paper is thicker, freezer paper is sturdier. Freezer paper is more expensive as well. As you show in the video, freezer paper, not butcher paper, is the better product if you plan long term storage, and should protect meat in a freezer for 6-12 months.
I appreciate your video, but your process seems very labor intensive...
I wrap my meat in a few wraps of plastic wrap tightly, then I just toss into a freezer ziploc bag and boom done.
I have never had freezer burn if eaten within 6 months.
Would have cooked and eaten it in the same time…
you handle raw meat and then the bag and then the seal button. Yikes. You're not the only one but not how I'd teach this.
I don't understand how is this useful. You will still need to defrost meat to use it.??
Freezing meat for later use can help reduce food waste and save money. It can also be used for meal prepping. It's very useful for big families or for people on budgets.
How did you not give your hands a quick rinse after touching the raw meat? Not nitpicking..genuinely curious because it would be impossible for me to touch anything with the stickies.