Yeah, vacuum sealing is the way to go.
Yeah, vacuum sealing is the way to go.
We use one also. they can give fits on occasion if you get any water in the sealing area.
We found that partially freezing the steaks, etc before sealing eliminated that problem.
We do our own every year. After meat hits the ground, standard gutting, hang it a let the meat cool for awhile. Skin the deer, remove the meat. Place in fridge while at cabin. Get home, debone, remove silver skin, & cut steaks and grind hamburger. Seal in meal proportioned vacuum bags. Freeze and that's it.
I think another helpful tip with the vacuum is pre making some bags, that way you can cut the delay between seals in half.
I've also hear that freezing them before hand works great in eliminating the blood mess. I'll try that out this year.
I've also hear that freezing them before hand works great in eliminating the blood mess. I'll try that out this year.
Just got an electric meat grinder from Lowes for $100. Seems like it is pretty good quality. I used it earlier today, and I will never turn a crank handle again. If this one doesn't last, I'll buy the expensive one.
Thats what mine cost several years ago. Got it at Service Merchandise in Tulsa.
Its done many deer and made lots of sausage. Just remember its not the most powerful and don't overload it, or it won't last.
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