bac078
FNG
Looking to get into the chamber sealer game. Im making 100 lbs of cold smoke cured sausage now. Plus i'd like to take my wild game care to a better level.
Decided on a JVR 100 chamber sealer. But I'm not sure which mil of bags to buy.
Mostly will be wild game. Either ground or some cut up whole muscle. No bones. I'll be sealing soups and stuff from the kitchen also. Just not sure what is my best route to keep these frozen items from being crap by bags breaking etc. Any help is appreciated.
Decided on a JVR 100 chamber sealer. But I'm not sure which mil of bags to buy.
Mostly will be wild game. Either ground or some cut up whole muscle. No bones. I'll be sealing soups and stuff from the kitchen also. Just not sure what is my best route to keep these frozen items from being crap by bags breaking etc. Any help is appreciated.
