Quote:
Originally Posted by Digger1
Vacuum bagging is definitely the way to go. Check out the Vacmaster units. We bought one a few years ago, bit of an investment, but never regretted it. We butcher and pack up to 100 chickens a year, and it's also used for vegetables, meal sized pucks of frozen soup, ammunition, etc, etc. Wifey buys bags off amazon.ca
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This is what we went with as well - a great investment. If you buy bags in bulk they are from 4 to 20 cents each depending on size and thickness. I tried a 5 year old Blade Steak the other day that was found hidden in the bottom of the chest freezer and it didn't look freezer burnt at all but did taste a little off flavor. So I would say 5 years is too much to expect.
As has been mentioned, marinating meats is an excellent use for these machines.
Also for leftovers. The chamber vac bags are safe to cook in, so package up some leftover meat, potatoes and veggies in a bag to throw in the freezer. When you need a quick meal just drop it in some boiling water and wait a while. Cut the bag open over your plate and enjoy.