Quick Answer
Use a vacuum sealer to remove air from airtight containers or bags containing meat, preventing bacterial growth and spoilage, and extend the storage life of the meat.
Preparing Meat for Vacuum Sealing
When preparing meat for vacuum sealing, it’s essential to remove any excess blood or moisture. Pat the meat dry with paper towels, then season as desired. For optimal results, vacuum seal the meat as soon as possible after butchering or purchasing. This helps prevent bacterial growth and spoilage. If you’re planning to freeze the meat, make sure it’s frozen within a day or two of sealing.
Vacuum Sealing Techniques
To ensure the best results when vacuum sealing meat, use a suitable container or bag specifically designed for vacuum sealing. Place the meat in the container or bag, then remove as much air as possible using the vacuum sealer’s built-in pump or a separate air removal device. For optimal storage, seal the container or bag at a pressure of 10-15 pounds per square inch (PSI) to remove any remaining oxygen. You can seal multiple items together, like a roast and some vegetables, but make sure they’re not overcrowded and can breathe.
Storage and Shelf Life
Airtight containers sealed with a vacuum sealer can be stored in a cool, dry place or frozen for up to 12 months. Frozen meat can be stored for longer periods. Always check the meat for signs of spoilage before consuming, even if it’s been sealed and stored properly.
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