dennishoddy The easiest way is with a chambered vacuum sealer. Not everybody has one or can get one of the chambered sealers though. If you are using a non-chambered vac sealer, there’s a couple other things to try. First, keep the package of meat/marinade below the vacuum sealer. If they are laying flat on a counter, it can be easy for the liquid to run back up into the seal bar and vacuum area, so just prop up the vac sealer a couple inches to keep the bag of meat further below it. Then you can also try using the manual vacuum/seal process. Most vac sealers have a manual method to start/stop so you can vacuum just long enough to where the liquid starts to move back up the package towards the seal bar. Or, you also try to add a barrier between the meat and seal bar, like a paper towel in the package so the liquid has a harder time making its way back up into the seal bar and vacuum area. You may not get a full vacuum with liquid in the package and using the manual vacuum/seal mode, but at least some vacuum will be better than nothing.
Sealing the Links
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Will I lose the form of the links if I vacuum seal them…I am worried about flattening the shape of the links…Also should I seal the whole ring OR cut them into 4-6 links…
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I twist my sausage into the size of links I want then put them on a lightly oiled sheet pan and put it in the freezer for however long it takes them to freeze then vacuum seal them. They hold their shape great. Hope this might help.
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Thanks that is a great method to use…will do this tomorrow…thanks
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I do the same, also works great for patty sausage to. CF
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