Hi can anyone give me advice to cryvac sealing ( sealing your meat for longevity when you cannot freezer it ) I intend to trip out bush and will not have access to electricity I have been told meat without bones this may pierce but I cannot cryvacuumingc sausages or mince as the air in these will explode has anyone any advice thank you
If you cook the sausages they keep fine in Cryovac bags, and same for mince if you make rissoles.
I think there are vacuum sealer machines which work on 12 volts, somebody may have experience with this?
I have a vacuum sealer (Sunbeam) and used it all the time for long term freezing of fresh fish, worked great. I was told you can cacuum seal meat without bones for a few weeks if done from very fresh, rinsed, dried and as quickly as possible. However after trying that I found the meat was "off", even though I rinsed and dried before packing. I also rinsed after I took it out of the pack but, gone.
So I only use for freezing now. I must admit though I have not tried it through the inverter yet, now that I am on the road full time. A job for when I know my fridge is working properly.
I hope you sort it out soon.
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Just a reminder that it still has to be kept cold 4 deg or less. And Dougwe I never wash my meat would be worried about adding contaminants, We vacuum seal it as soon as we get it home from butcher and then freeze. We start with it Frozen then we know we have about 4 weeks in the fridge or under the ice
We have been using a Sunbeam Cryovac machine for a few years now.
Our method is to buy meat fresh then Cryovac it in meal lots then keep in the Engel at fridge temps.
Yes you can cryovac snags and chops but be carefull with where the bones are so they do not penetrate the bag.
You can also cryovac fish fillets but do it as soon as you have filletted the fish.
We also cryovac soups and stews and this can be done by hanging the stew over a table edge then cryovac as close as possible to the edge.
You will work it out after a couple of tries. For soups and stew just place the whole bag in a pot cover with water and slowly bring to an edible heat empty the bag into a soup bowl and go for it.
There are many things that you can cryovac to keepfresh for a longer period and still only keep the contents at fridge temps.
This then also conserves battery power and allows the same fridge to keep the beer nice and cold.
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We use a Sunbeam also. We cryovac red meat but not chicken. Will last as long as its kept cold. The home cryovac will do sausages etc. The commercial machines that butchers use are too powerful and will suck out the mince.
