Which way to you prefer? Here we break down the pros and cons to both.
If you don't get a quality vac bag you can definitely damage it - but, they do make great bags now that are almost impossible to break.I've used both, but prefer cling wrap and butcher paper over vac sealing. The vac bags can get damaged easier especially if you dig around in the freezer to get certain packages very often. Never had any issues with butcher paper.
Great insight. They make some fantastic bags now that don't damage.Chamber sealer with 4mil or 5mil bags and you won't have as much problem with holes if any. The bags for a chamber sealer are way cheaper also. I use my sealer almost every week on something. Chicken on sale, pig on sale, sous vide....jerky preps. Soups, stews, chili's, broths (gf swears by wild turkey broth) On and on. Should have gotten one years and years ago. -WW
If you eat your meat fast we totally agree with you - however, if you want me to last longer we believe vacuum sealing is the way to go.Agree with the others on cling wrap and freezer paper. Used to butcher our own cattle as well as deer. Never had a problem with air in part because we ate our meat within 4-6 months of butchering. Once in rhythm on wrapping, I find plastic and paper quicker than vac sealing. Slap it, wrap it, tape it and mark it!!
Thanks for sharing!I process a lot of sheep and use butcher paper. Vacuum sealing is nice in that the process is a bit cleaner (especially when you go to defrost stuff) but the setup, and time takes longer.
For ground meat these bags are the best of both worlds IMO.