Our local grocery had chicken thighs on sales
for $0.99 per pound, a pretty good price on chicken.
We typically stock up during these sales
but in earlier years found that we ended up with
more freezer burn than meat.
We then invested in a vacuum sealer,
this one is for home use, it will be
different if we begin to process our own chicken.
It eliminates the freezer burn so we can
keep meat much longer than in the past.
There is an option for pre-made bags but we
choose to use the roll so we can determine our
own size plus I believe it is less expensive
but takes an additional step.
You cut the bag to size and place an open side on the
edge of the sealer, snap the latch and press Seal.
Once it seals the light turns off and you can remove the bag.
Fill the bag and place the open so it overlaps the
suctioning area. Press the vacuum and seal
button. It should quickly begin to remove air
and shrink around the meat.
When the the suctioning sound stops and the light turns off,
you can open the sealer and remove the bags. Label and freeze.
Of course you can vacuum seal all sorts of things,
not just meat intended for the freezer.
Here I have three to four thighs in vacuum sealed
bags and two regular storage bags for the thighs
we will use immediately.
We do the same when we pull pork or purchase hamburger
in bulk. So far we have not had any problems with the
meat quality. It is well worth the money, especially when
I hear my co-workers talking about throwing away $20 worth
of meat they forgot in the deep freeze.
The drawback is that the sealer, being home use,
will not perform well if you are trying to process large batches.
Most will require a cool down period after so many seals.
At some point we will have to upgrade, particularly if we beging
to process meat birds.