Vacuum sealing for extended trip

Submitted: Saturday, Apr 05, 2008 at 21:18
ThreadID: 56333 Views:8059 Replies:5 FollowUps:9
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Gday all

Have just purchased a freshshield vacuum/cryovac macine. In the past we have had our meat cryovaced at the butcher and has lasted in the fridge up to 5 weeks (beef & lamb only). Can anyone give me advice on vacumm sealing sausages, chicken and pre cooked meals for a 4 week trip. We have a 40 lt engel which will only be used for refrigeration, no freezing. Any advice would be greatly appreciated.

Cheers
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