Denhoff,ND right in the center of the State | If it has too much moisture you have to freeze it first then seal them, we make homemade pork and beef sausage in the fall and smoke it in the smokehouse, then vaccuum seal it, and do the pork chops, roast,hams, and bacon and sausage pattys too. A year or more latter you can open up a package of sausage and it smells as if it came right from the smokehouse and is fresh, no stale taste. I like to let my sausage cool over night to get stiff from the cold and then seal, just seems to seal better then, dont squish together so much then.Good Luck, Terry |
vacuum bagger advice
