Vacuum Sealer Issues
Hi Everyone,
I've noticed with a lot of the deer and hog meat I've processed in the past year, there are now air pockets and in many cases ice or freezer burn on a good bit of my meat. I'm wondering if it's something I'm doing wrong, or maybe I have a lemon sealer. I'm using the Foodsaver Big Game and I've only had it for a couple of years. Wondering if anybody has had similar issues in the past or any tips and best practices how to ensure my meat is 100% protected. Thanks again.