For some years I have used the FoodSaver system to put the meat into the freezer. In concept it's fine . However this unit worked new last year but this year there were problems. I had to figure out a new button pushing sequence and often the vacuum wasn't enough. That's the third unit I've had problems with. There doesn't seem to be much on the market to replace it until you go to the $ 500 range .My use is limited to about two deer per year .Is there something else or is there a replacement for a throw away Chinese thing ?

T got the Cabelas pro sealer it was a display model. works great . You can always use serran wrap and butcher paper.

quote:

Originally posted by wetdog2084:
You can always use serran wrap and butcher paper.

+1

+ 1 on the seal a meal. Get rolls at Sears.
Mine Keeps Tuna steaks for over a year. Backstraps too.
The GF just bought a new one from Sam's, but I have not used it yet.

the whole idea is to get the air out of the freezer bag. fill your kitchen sink almost full with water. use regular ziplock bags and bag the meat. submerge the bags in the sink right up to the zip lock line. manipulate the bag a bit and you will see the water pressure empty out the air in the bag- it will look like it has been sucked flat. zip the back shut and freeze.there will be lees vacuum than a food saver bag but it will still keep for months- PROVIDED YOU ZIPPED THE BAG PROPERLY!

Sounds like a great idea. I am going to have to try it.

quote:

Originally posted by jdollar:
the whole idea is to get the air out of the freezer bag. fill your kitchen sink almost full with water. use regular ziplock bags and bag the meat. submerge the bags in the sink right up to the zip lock line. manipulate the bag a bit and you will see the water pressure empty out the air in the bag- it will look like it has been sucked flat. zip the back shut and freeze.there will be lees vacuum than a food saver bag but it will still keep for months- PROVIDED YOU ZIPPED THE BAG PROPERLY!

quote:

the whole idea is to get the air out of the freezer bag. fill your kitchen sink almost full with water. use regular ziplock bags and bag the meat. submerge the bags in the sink right up to the zip lock line. manipulate the bag a bit and you will see the water pressure empty out the air in the bag- it will look like it has been sucked flat. zip the back shut and freeze.there will be lees vacuum than a food saver bag but it will still keep for months- PROVIDED YOU ZIPPED THE BAG PROPERLY!

This si the exact same method that I use when I don't have a vacuum sealer, and it works very well. I've had meat last very well for 2 years or more, with no issues, provided I was careful to get out all air possible.

The only thing I'll add are a couple-three tips:

a) be sure that they are good, thick freezer bags.

I used to cut my venison into steaks before packaging, but lately I've taken to freezing the whole, trimmed roasts, cut to 1- or 1.5-pound sections. It seems to be ebtter on the meat and helps it to last longer in the freezer; also, it is more versatile this way, giving more options: you can cook the venison as a roast, or cut it into steaks or stew cubes - or you can grind it for burger, sausage or jerky. Or, you can slice it for jerky or cure it for any number of charcuterie projects.

c) it can be helpful to wrap the bags in butcher paper, just as an added layer of protection.

That whole bag in the water method would work. But it looks like it would lenghten the whole process a good bit .

Not really - it's just one more step, and takes not much longer than vacuum-sealing anyway ~

i find it is actually quicker than the Foodsaver. meat goes in the bag, bag goes in the water, air goes out and bag is zipped shut. whole process takes maybe 15-20 seconds.