why won't it seal bloody meats like ground beef?
195267
When saving items like soup, stew, ground meats, I dry the inside of the bag before starting the sealing process. I listen to the sound of the vacuum pump and watch as fluids get close to the sealing strip, then I press the "seal" button instead of waiting for the automatic stop. I get a great seal that freezes nicely. Hope this helps.
195268
You need to be careful about the way you put the meat into the sealer bag: try to make sure that no liquid is near the area to be sealed.
195269
All the answers so far are right on. One of the thing that I've done with very wet items (like your bloody ground beef and my homemade pasta sauces) is fold a paper towel to fit the width of the bag, and slide it in until it's close to the food. Vacuum the bag, and when the liquid just touches the paper towel, press the Seal button. For soups and sauces, freeze the bags upright with the top part with the towel folded over. When ready to use, cut the bag just under the towel. I've done this for years with no added taste of paper to the food, and no missed spots in the seal :-)
195270
Not sure why you would say that-- I seal ground beef all the time! you just have to make sure the area where it will seal is free of liquid or bits of meat. The cleaner the better whichever means sometimes using more bag than necessary to fit the meat.
195271
Our does not have trouble with small amounts. Might try putting in freezer before sealing. Had to do this with old our old unit.
195272
If the meats have any liquid at all, it pulls it though the area to be sealed and does not seal properly. You can slightly freeze the meat enough to solidify the blood from meats, and then vacuum seal it. This aggravates me too! Sometimes i just do another quick seal behind the first unsuccessful seal, and often times that works for me.
195273
I spoke to FoodSaver's customer support a while ago and they instructed me to put the meat in the freezer for an hour before trying to seal. I do a lot of fish that are wet and that seems to do the trick.
195274
It does seal bloody meats. I have never had a problem. The only thing I can think of, perhaps the bag you use is not big enough. The area of the bag that goes under the sealer must be completely dry, no moisture. I would suggest using a bag large enough so it would extend beyond the machine. Another idea may be to dry the meat with paper towels before sealing. Hope this helps.
195275
Put the bloody meat in another plastic bag and fold it over leave it open of course then put it in the vac bag.
1687679
I used it on some ground beef. I probably should have stuck it in a food processor before trying to use the Nesco, but it kept popping apart. Nothing broke. It just kept popping apart. I think it would have worked better if I'd ground the beef finer. Other than that it seems pretty durable.
1436907
Not sure of other makes or models. I know that this one has worked well for us. You do have to let it rest for a few minutes if you are vacuum sealing a lot. I also feel that it works best if you freeze the meat first and then vacuum seal it. Not sure if I helped you or not, good luck with your decision.
1599500
I agree with the other responses in that it will not create a seal. However it works great to prevent boil-over.
1173785
Depends on the size of the beef brisket. The bag will allow a piece of meat 28 or less inches AROUND to be slid in. The bag is 15 inches DEEP without closing it. If you want to seal the bag tight, figure only about 12 or 13 inches DEEP. Why not get a new/clean kitchen bag and rubber bad the top. I don't think any of the marinade will dissolve the bag--I hope for your sake. Good eating. David
1428140
Not sure what you mean and how you otherwise can cook a loose ground beef. This press creates hamburgers, thin and a the same time compact. You choose the cooking time and during this phase just don't press and squeeze the juice out, leave it cooking slowly, and the meat will stay soft and tender. My wife does the hamburgers mixing the ground beef with shredded cheese, parsley, eggs and chopped bacon and then shaping with this tool. Easy and simple. Just try it, you will love it.
1827794
I've never tried it but I don't see why it wouldn't. I've used it to ground cubes of beef for making burgers and it came out good.
1190735
You can seal liquids and moist meats if you freeze them first and then seal them. There are also containers you can buy to seal liquids.
1285102
No, because it is a meat product. To properly can any meat product it must be processed in a pressure canner. not a steamer or boiling water bath
2236591
Smash the ground meat as flat as possible, inside the bag, prior to sealing. Will thaw faster too.
841399
I use my vacuum sealer to seal chopped chicken meat I purchase large amounts and it is great to put them inportion sizes and freeze... been doing this since I purchasedthe unit and have had no problem whatsoever! Great machine.
617104
I had an older model for one year before I purchased this one . I have no trouble with it sealing ! Maybe people do not like it because they have to push down the "lock" before it will work ? Heaven's !! Not fully automatic ? LOL ! I love mine as do my nurse's and my aid's !
719768
IMHO, if moisture is in the sealing area... it will not seal. the "trick" is to get your food into the bag without wetting the area to be sealed. e.g. use a much larger bag and fold the bag down so that the sealing area will be dry when the food is inserted. Food saver has a pricey bag "designed" to help avoid the problem- I do not know how well it works.
353171
I tried grinding cooked ground turkey. It required a lot of "muscle" to push the food through. As a result, I also wound up with metal shavings in the food because the metal is too soft . I wouldn't buy this product. It's not worth the risk of metal shavings in the food.
1062969
I have had no problems, I just use the moist setting and it works great. I have done ground meat without any trouble. I have also done chickenafter it has been rinsed and drained.
2155979
No,, in fact if you. Want to stack like burgers, get some freezer paper and cut it just a little larger then the meat. Be sure to cut 2 pieces placing the dull sides together , shinny sides out.Make sure that you leave a space between stacks for it to seal between them Don't put it more than 3 high, and 2 across they will seal good and you can open take out 1 or 6 then reseal same bag. You can season before freezing, you can use it to marinade, the rub or thick sauce. It works very well. You buy bulk grains or anything else like that even coffee and vacuum them in size you want it to be.
837687
Good question. I have never done it. It could be done but you would probably have problems with a good seasonings mix in the ground meat. The stuffing tube will definitely fit with the grinding plate and the meat would be able to fill the casing. Marinated meat might be worth trying. Dang, I see the needless murder of another wild pig in my future!