- Thread Starter
- #21
Food saver is terrible. I just don’t think you can properly package meat with one. We had 2 going for fish this summer and I’d say half of my bags have already cracked open. Used the chamber sealer for moose and none of them have had any issues. We’ve used the same chamber sealer for the past 4 years for moose and I’ve had maybe one bag fail from 4 whole moose.I found double-bagging (freezer bags) and freezer paper to be a faster process and better at protecting my game from freezer burn than vac-sealing. More affordable as well. Perhaps my Food Saver brand vac-sealer was second rate as I seemed to get an unacceptable number of failed seals resulting in freezer burn after some time in the freezer. Double-bag + freezer paper doesn't fail me.
Curious, do you have a preferred brand / thickness of freezer paper? I'm sure not all are created equal.I found double-bagging (freezer bags) and freezer paper to be a faster process and better at protecting my game from freezer burn than vac-sealing. More affordable as well. Perhaps my Food Saver brand vac-sealer was second rate as I seemed to get an unacceptable number of failed seals resulting in freezer burn after some time in the freezer. Double-bag + freezer paper doesn't fail me.
Dexter RussellCan't think of the name but the white handled butcher style
Get you some of the rubber matting like is used for putting under rugs to keep them from sliding around or a cheap rubber bath tub mat.View attachment 469478
I like the Bubba Blade fillet knives. I usually end up with the 5" and 7" flex blades while breaking down a deer/elk. Pic above is a rear quarter from my Colorado Bull and the 7" Bubba Blade.
If I'm doing a deer, I can do most of my grinding into a couple large stainless bowls that I have. For this elk I just went and picked up a couple of the foil turkey roasting pans for $3 a piece. Lining the countertop with butcher paper made for easy clean up as well. Need to figure out something to put under the two large cutting boards to keep them from sliding around. Thinking about drilling into them and installing suction cups at each corner.
I agree 100%. Too much wasted meat with vacuum sealed meat losing the seal. I buy the saran wrap and freezer paper in big rolls from Costco.I also think good old seran wrap and freezer paper keeps meat better than vacuum sealers and I think the vacuum sealers are a pain in the ass to use. We all have our preferences. If you do go the freezer paper route, a tape dispenser is a must
I had no idea there were two kinds of steels. Here’s a pic or two of my Gerber steel. Any idea what kind it is?+100 on a honing (not sharpening) steel rod. Start with a good edge on your knives, touch up on the steel every 15 min or so, and you won’t have to resharpen for a long time. I keep a beater knife close by for anything where I’m really digging around joints/bone.