Vacuum seal food and meat correctly

Proper vacuum sealing is not as easy as you might think. Mistakes can quickly creep in that can spoil your food. This starts with choosing the right bag. These can tear, allowing bacteria to spread inside your food. In this article, you will learn how to avoid these mistakes.

The shelf life of food can be significantly extended by vacuum sealing. With a vacuum sealer, fresh foods such as meat and fish, or even delicate foods like berries and marinated meat, can be hermetically sealed in vacuum bags. By removing air, the growth of bacteria is inhibited and the shelf life of food increases, keeping it fresh up to 6 times longer. Especially with liquid foods like soups or marinades, it is important to use special foil bags that offer a secure seal and stable welding seam. To prevent freezer burn, these vacuum-sealed foods should be stored properly at low temperatures. Dry foods can also be successfully vacuum-sealed, extending their shelf life. We have a detailed video on the topic here.

The choice between vacuum sealing and freezing for food preservation depends on various factors. Foods last longer in a vacuum bag, but only if you also store them in a cool place. While sealing extends shelf life, it still has certain limitations. For example, if you store dry-aged steaks in a vacuum in your refrigerator for an extended period, the meat will lose flavor. You should consume the meat within the first few days if you don't want it to lose its taste. Nevertheless, vacuum sealing and storage at 0 to 4 °C gives the meat an additional shelf life of two to three weeks. Note: Fresh bratwurst does not gain a longer shelf life in the refrigerator by vacuum sealing, unless you freeze it immediately after vacuum sealing.

If you decide to freeze your meat products after vacuum sealing, you can safely store them in the freezer for three to six months. Important: Not all products can be frozen. For example, boiled sausages lose their consistency – however, cooked sausages can be frozen without any problems.

When vacuum-sealing food, errors can often occur that affect the shelf life of food. A common mistake happens when vacuum-sealing liquids. These must be cooled down significantly beforehand (this also applies to meat, fish, and vegetables).

It doesn't matter whether you pack the liquid in a foil bag or want to store it in another container, such as a preserving jar. Liquids, such as soups, are actually cooked when vacuum-sealed. The drastic drop in pressure causes a lower boiling point.

It is also important to ensure that the vacuum sealer correctly seals the weld seam so that the food remains airtight and aromas cannot escape. In addition, bacteria can spread and spoil the goods if the seal is faulty.

Another common mistake is the incorrect use of vacuum bags. These should always be suitable for the respective vacuum sealer to ensure optimal food preservation. Additionally, you need to adjust the size of the bags to your products (whether meat or fish). So make sure the bag is neither too small nor too large. You can find a detailed video about it here.

A vacuum sealer is an indispensable kitchen appliance for anyone who wants to extend the shelf life of their fresh food. With a vacuum sealer, you can vacuum pack goods easily and effectively. This can make food last up to 8 times longer.

By removing air from the vacuum bags, a vacuum is created that significantly extends the shelf life of food. Sensitive foods such as berries or marinated meat thus stay fresh longer and retain their aromas. In addition, vacuum packing protects against freezer burn, allowing dry foods to be stored optimally. The vacuum sealer should have the following:

• Digital control
• Strong pump
• Soft-venting
• Water protection switch
• Separate sealing seam

We have prepared a video here for a detailed guide.

Vacuum-sealing meat can certainly involve some challenges and mistakes. To address these, there are tips and tricks to help you store your vacuum-sealed meat in the refrigerator or freezer. The type of storage affects the shelf life of your product.

Here's a small checklist:

• Decide in advance whether the meat will go into the freezer or the refrigerator.
• Do not freeze scalded sausage – cooked sausage, steaks, and fillet, on the other hand, can be frozen.
• The bag should be neither too large nor too small.
• Only vacuum-seal chilled products (this also applies to liquids).
• Portion your meat for sous vide.
• Ensure a proper seal.
• Write the date of vacuum-sealing on the bag with a pen.

If you need further tips, we have a video for you here.

If you want to extend the shelf life of food, vacuum sealing is essential. The advantages of vacuum sealing are clear: longer shelf life, better storage, and easier transport. Another advantage is that food, especially meat, remains juicy, and you always have your meat ready when you portion it correctly beforehand. This method is particularly beneficial if shelf life and freshness are important to you. But keeping foods like fish or vegetables fresh is also no problem. However, please note: foods must always be cooled before vacuum sealing. The storage temperature is also crucial. It can affect the shelf life of the food. To effectively prepare vacuum-sealed foods, you need both the right bag and the right storage. In this video, you can learn more about it.

To vacuum seal food evenly, you need to use the right bags. This is the only way to keep your food fresh longer and to operate the vacuum sealer correctly. When choosing bags, make sure you select a thicker bag if, for example, you want to vacuum seal meat with bones as usual. Bones can tear thin bags. Furthermore, the bags should be neither too large nor too small. If they are too large, this could limit the function of the vacuum sealer. If they are too small, you can no longer vacuum seal the food. So make sure the meat fits perfectly into the bag before you can vacuum seal it chilled. Of course, other specific foods can also be vacuum sealed. Vegetables, fruits, liquids, and fish can also be sealed with a vacuum sealer. The same conditions apply here so that the device can be used correctly. We explain more about this in this video.

Proper storage of vacuum-sealed food is crucial for its shelf life. Always store food in a cool place. Meat can be safely stored in the refrigerator between 0 and 4 °C. Vacuum-sealing extends its shelf life to two to three weeks. If you freeze meat, you extend its shelf life to three to six months. It is crucial what kind of meat products you want to vacuum-seal and store. For example, you cannot freeze frankfurters. They lose their consistency. However, there is no problem with cooked sausages. Note: You should also not freeze meatloaf mix – you will get the same reaction as with frankfurters. Bake meatloaf first, vacuum-seal it, and then store the product in your freezer for optimal shelf life. We have a video for you here.

In principle, any meat is suitable for sous-vide cooking. Whether beef, pork, lamb, chicken or game - the only important thing is the right preparation. Always buy your meat from a butcher and pay attention to regional specialties and good animal welfare. This is the only way to ensure high quality. As an important tip: Don't always buy just fillet and premium cuts. Feel free to try other cuts, you'll save a lot of money, but you won't lose out on taste. A good example of this is boneless chicken thighs (Pollo Fino). These are more flavorful than chicken breast fillet and much cheaper. Here you can find a video about it.

For preparing meat in a water bath, it's crucial that you can vacuum seal your meat in portions with the right marinade. For this, you need the correct bag, which should be neither too large nor too small and also heat-resistant. So, make sure your freezer bags are suitable for high temperatures before vacuum sealing your meat in them. Furthermore, you will also need ingredients for a marinade. Herbs, oils, salt, or even beer are excellent choices for this. Once you have chosen your bags and your meat, place your product in the bag and fill it with your marinade. Then, vacuum seal your portions and place them in the refrigerator. This way, your meat stays preserved and can additionally absorb the flavors of the marinade.

When cooking, it is important to cook your meat in a water bath at under 90 °C for two to three hours. The temperature varies depending on the type of meat. To be absolutely sure, we recommend a water temperature of 70 °C for two to three hours. Afterward, briefly place your meat on the grill again to achieve an optimal result. In this video you can learn more about it.