Like the illusion of Wall Street, with its vast and powerful investment banks, now shuttered, China too is an illusion perpetuated by the Globalists that gave us the 15,000 mile Caesar salad, poisoned cat food and lead based paint on babies' pacifiers. Like the illusion that money would come from thin air to always push housing prices higher, China has spent a generation pursuing its illusion. Pursuing an unattainable dream to be like the West, while 6000 years of its carefully shepherded top soil blows into the sea.
Posted: Mon Sep 01, 2008 12:36 am Post subject: Vacuum sealers
I just picked up a vacuum sealer this past weekend. I've used it to seal up various cuts of meat, it seems to work OK. I guess I'll find out for sure in a couple of months.
In any case, I have made jerky many times over the last few years and now I want to make jerky and vacseal it up. If I make it as dry as I usually do, it will leave a little air around the muscle fibers.
Should I dry it out such that it's still a little wet so the sealer sucks the air out around the meat? I can marinate with a salty solution so the meat doesn't have any air left in the bag, but that leaves the meat somewhat moist in the sealed bag.
Posted: Mon Sep 01, 2008 1:07 am Post subject: Re: Vacuum sealers
If you keep it frozen, it won't matter.
I like the vac sealers because it saves freezer space, and the food doesn't get freezer burn. Jerky is something that should probably be kept cold just because the oils in the meat can turn rancid if they get too warm for an extended period. For me this is not an issue because my family makes short work of any quantity of jerky that I make.
I also use my vaccuum sealer to keep stuff in the garage like nails, screws, and other hardware in a tidy package. Far, far superior to coffee cans. Good for handloaded ammo too. A wool blanket and some socks in the trunk of your car. Sharpened saw chains. Halloween candy.
The potential uses for one of these things is pretty broad
Posted: Mon Sep 01, 2008 8:51 am Post subject: Re: Vacuum sealers
What brand of sealer did you get?
The answer for storing jerky is dry dry dry. As long as there's no fat on it, it isn't really affected by air, but any moisture and it will mold. (Fat reacts with oxygen and goes rancid.) The traditional teaching is to put it in a cloth bag and put it in a dry place. Plastic bags, because they don't breathe, tend to cause mold. If you're going to put it in plastic bags, I'd get it as dry as you possibly can, and put some silica gel in with it. Jerky that stores well doesn't resemble the stuff you get from 7-11. If you want it to last it should be hard and brittle, not chewy. _________________ "So while you sit and whistle Dixie with your money and your power.
I can hear the flowers a-growin in the rubble of the towers.
I hear leaders quit their lying
I hear babies quit their crying.
I hear soldiers quit their dying, one and all." - OCMS
Joined: Mar 12, 2007 Posts: 1009 Location: As close as I can get to the beginning of the pipe.
Posted: Mon Sep 01, 2008 10:24 am Post subject: Re: Vacuum sealers
I just used three older Food Saver vacuum sealers in an assembly line process to put away about 70 salmon (there were 6 of us). The drier the food is the better; if the liquid gets in the seal it diminishes the effectiveness. Our food-savers kept overheating as we were running them pretty hard; even the Pro-3, which is a little heavier duty overheated. Someone suggested using a fan trained on the food-saver next time to keep that from happening.
As usual, if you want it now, you use lots of fossil fuels. The native way would be days of drying the salmon out in the hot sun or smoking it. For now I'll enjoy my fossil fuel addiction. _________________ "When fascism comes to America it will be wrapped in a flag and carrying a cross." --Sinclair Lewis
Posted: Mon Sep 01, 2008 10:53 am Post subject: Re: Vacuum sealers
Iaato wrote:
The native way would be days of drying the salmon out in the hot sun or smoking it.
Yeah. That's what I hear is east of the Cascades they usually did sun drying of salmon. On the West side, it's hard to predict several sunny days in a row during the fall when the salmon are running, so they used the smoke house to dry the fish. _________________ "So while you sit and whistle Dixie with your money and your power.
I can hear the flowers a-growin in the rubble of the towers.
I hear leaders quit their lying
I hear babies quit their crying.
I hear soldiers quit their dying, one and all." - OCMS
Posted: Mon Sep 01, 2008 11:35 am Post subject: Re: Vacuum sealers
It's a Magic Vac Maxima. I just checked ebay prices on it, looks like we overpaid by $25 but didn't pay tax or shipping so I guess we did OK.
I definitely want to buy the rolls of bags from ebay or some other online shop though, they seemed expensive.
So just dry out that jerky like I normally do and then what, seal it up in ball jars or go with the bags? For normal consumption, I'd think putting 4oz in bags and sealing would be about right.
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