Vent: The fancy vac sealer at the shop in Amarillo did me no favors

I ran the meat counter at a shop near Amarillo for two years and we had a $900 chamber vac sealer the owner was proud of. After a busy Saturday I got lazy and sealed 40 pounds of ground beef in it without letting it chill first, and the next morning every bag had juice pooling and gray spots, so I tossed the lot. Anyone here still sealing warm grind or have you all gone back to good old plastic wrap and trays?

0 comments

Log in to join the discussion

Log In

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.