VacPacking Meat

Nord QC Bouman · 03-13-2006, 05:11 PM

I have been VacPacking my mest for many years and this year I could not get into my normal meat cutter soI went to another guy I know who does not do VacPacking.

I hadsteaks this past week end and the VacPacked ones seemed alot dryer than the standard wrapped meat. It seems like the VacPacking draws the blood and moisture out of the meast - I know it keeps longer, but does anyone have an opinon on this?

Tree climber · 03-14-2006, 07:34 AM

that seems funny, cause mine is always just like I just cut it.my vac. machine does not draw the blood and moisture out, only the air.
never had a problem with mine.??????????????????????????????????

Chuck7 · 03-14-2006, 03:37 PM

My doesn't hang around that long to lose any kind of taste. We are addicted to venison. Just had some tonight. Actually my wife complained about all the blood it left in the refrigerator. My friend I visited in MO vac packed all of mine. Nice job.
C7

AJ52 · 03-15-2006, 01:01 AM

Nord,
I've been dry vackin mine for years as many others here have - God Bless your friend,other guy,whatever - keep doin what your doin.

Nord QC Bouman · 03-15-2006, 08:20 AM

Thanks for all the feedback and I will stick with the VacPack!

jerseyhunter · 03-21-2006, 06:39 PM

Freeze the meat first , then vacum pack it. This also goes for fish and vegetables.