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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 02-27-2014, 08:09 PM   #1
bbqgeekess
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Default Poor Girl's Freezer "Vacuum Bags"

Ground meat (beef, pork, sausage, etc..) tightly wrapped in saran wrap then thrown in a gallon zip lock bag. (I never get any frost bite--ever) :

(e.g. 5 pounds of ground beef wrapped in 1/2 pound portions)



Not quite a vacuum but close -- all depends on how tightly you wrap the ground beef. I store steaks this way as well with no frost bite.
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Last edited by bbqgeekess; 02-27-2014 at 08:28 PM..
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Old 02-27-2014, 08:14 PM   #2
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I do the same thing! Don't have a vacuum sealer, so this works for me.
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Old 02-27-2014, 08:15 PM   #3
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The wrapmaster device really helps.. makes pulling out the saran wrap and cutting it a breeze.. with no chance to cut your fingers.
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Old 02-27-2014, 08:18 PM   #4
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I'll stick with my vac-sealed bags, but a good idea if I run out of rolls in the middle of a bagging session.
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Old 02-27-2014, 09:08 PM   #5
mchar69
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Good idea - keep thea air away from the meat and you are GTG.
I use it on venison legs - wrapped tight and no freezer burn. I use about 15 feet of wrap on a leg, but so what. I can't vacuum pack one.
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Old 02-27-2014, 09:16 PM   #6
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Quote:
Originally Posted by mchar69 View Post
Good idea - keep thea air away from the meat and you are GTG.
I use it on venison legs - wrapped tight and no freezer burn. I use about 15 feet of wrap on a leg, but so what. I can't vacuum pack one.
1.2 cents a foot. Wow you spent an entire 18 cents doing that! :giggle:
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Old 02-27-2014, 10:09 PM   #7
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Wow, that is a champion job at thrift
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Old 02-27-2014, 11:25 PM   #8
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Vacuum sealer bags are getting expensive! Good idea.
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Old 02-27-2014, 11:28 PM   #9
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If it works i think that's great. Thanks for sharing "poor girl"
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Old 02-28-2014, 03:23 AM   #10
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Been there, done that... sometimes just out of laziness when not feeling like pulling out the vacuum sealer.
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Old 02-28-2014, 06:55 AM   #11
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Double wrapping is a great alternative to vac-sealing. However I don't know if the food would survive up to 2 years if accidentally forgotten about in the freezer. If it does then that's a great alternative, thanks for sharing with those who cannot purchased a sealer.


Quote:
Originally Posted by oifmarine2003 View Post
Vacuum sealer bags are getting expensive! Good idea.
Depends on where you purchase them from.. and what size lot you buy them in.
I purchase in 100 bag lots..
Pint Bags are .10 each
Quart Bags are .15 each
Gallon Bags are .27 each

I pick these up locally, so no shipping and always in stock.

The bags also hold the liquid items like soups, stews and chili very well without a lot of fuss. A wide mouth funnel works great for filling the bags.

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Old 02-28-2014, 07:09 AM   #12
Enrico Brandizzi
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Great idea, THANKS
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Old 02-28-2014, 07:19 AM   #13
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You can also improve the hold time by making sure you get as much air out of the zip bag as possible before sealing. I'll frequently fill the sink with water and submerge the filled bag with the zip edge just above the water. The water compresses the bag against the contents and forces most of the air out. Close the zip bag while immersed and you are good to go.

Edit: works OK for 6 months without double wrapping, i.e., smaller portions in smaller bags.
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Old 02-28-2014, 08:10 AM   #14
DavidEHickey
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I do the same, I'm the wrap king, double and triple wrap and into a zip lock. Nothing annoys me more "pet peeve" than opening the freezer at home or at a club I'm an officer at and seeing meat stuck in a zip lock bag loosely not wrapped with ice crystals forming. I guess I kinda thought everyone had common sense! I will say though I do love my vacuum sealer! But agree they are not very cheap to use!
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Old 02-28-2014, 08:54 AM   #15
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Wrap in foil after plastic wrap. Then put in the bag. Works like a charm
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