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Wrote off vacuum sealing as a gimmick for 6 years, then a $2 pork butt sat in my freezer for 14 months
I started cutting meat in 2009 and for the longest time I figured those vacuum sealers were just a way to sell guys another $150 machine they didn't need. Saran wrap and freezer paper worked fine for my grandpa and it worked fine for me, so I never gave it much thought. Then a rep at a supply show in Kansas City talked me into taking a demo unit home, and I sealed half a pork butt and wrapped the other half the old way. Fourteen months later I thawed both out and the wrapped one had that stale freezer burn smell while the sealed one looked like I cut it that morning. I still don't seal everything, steaks for the case get wrapped like always, but for trim and sausage meat it's saved me way more than the machine cost. Any of you run into a case where the cheap old way actually beat the new gadget?
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paul_taylor618h ago
Does it bug you that the old way lost by that much, though? I get why you'd want to trust what your grandpa did, since it worked for him for years, and it's a real bummer to find out the wrap job let you down after all that time. Kind of stings to admit the $150 gadget earned its keep. I'd be curious if the same thing would happen on a shorter stretch, like 3 or 4 months, or if the gap only shows up on the long haul.
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