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I was almost out of bags so while I was sitting in my deer stand a few weeks ago I decided I should probably get around to it. Tried to order online with my phone, but it was taking too much time from hunting. I ended up calling Lisa and was basically let "her" convince me what the best bang for the buck was.
I tend always spend about $100.00 bucks on rolls and told her that I wanted a mixture of 8 and 11 inch bags. (I wish they had 6 inch)
Here are a couple of pictures of the bags. They are different from foodsaver brand as they are not textured on both sides. Actually there is only a small strip of textured material in the center of one side that sort of acts as a "channel" for the air to escape.
Overall I was impressed with how the bags preformed. I think I found a new source for bags. They seem a little thinner but I think they will hold up well.
This is also how I fill them with fresh cut venison, I use a plastic cutting board rolled up and slide it into the bag.
Slide roast into "funnel"
Remove "funnel" from bag and seal.
This virtually eliminates all contamination of the sealing edge from the meat.
For my sausage grind I use a smaller container (pretzel container from Aldi) with the bottom cut out and a slit up the side. For some reason my wife seems to have a bunch of these and I tend to have to make a new one every year.
Inserted all the way to the bottom and the bag will stand up.
Just put a little twist on the "funnel" and it is ready for the next bag.
I wait until the end to seal up all the meat, I measure all the grind and then divide it up so I get 2.5 3 and 5lb bags.
The old vacuum sealer performed great with these bags, I actually think they pulled a little more vacuum and actually worked faster.
I tend always spend about $100.00 bucks on rolls and told her that I wanted a mixture of 8 and 11 inch bags. (I wish they had 6 inch)
Here are a couple of pictures of the bags. They are different from foodsaver brand as they are not textured on both sides. Actually there is only a small strip of textured material in the center of one side that sort of acts as a "channel" for the air to escape.
Overall I was impressed with how the bags preformed. I think I found a new source for bags. They seem a little thinner but I think they will hold up well.
This is also how I fill them with fresh cut venison, I use a plastic cutting board rolled up and slide it into the bag.
Slide roast into "funnel"
Remove "funnel" from bag and seal.
This virtually eliminates all contamination of the sealing edge from the meat.
For my sausage grind I use a smaller container (pretzel container from Aldi) with the bottom cut out and a slit up the side. For some reason my wife seems to have a bunch of these and I tend to have to make a new one every year.
Inserted all the way to the bottom and the bag will stand up.
Just put a little twist on the "funnel" and it is ready for the next bag.
I wait until the end to seal up all the meat, I measure all the grind and then divide it up so I get 2.5 3 and 5lb bags.
The old vacuum sealer performed great with these bags, I actually think they pulled a little more vacuum and actually worked faster.
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