Dettie wrote:The vacuum beast must be very happy with you Titch!
So if sausages would normally keep in a fridge for say 3 days, how much longer would they keep with vacuum sealing them?
It will depend on how good the machine is and how fresh the meat is to start with.
Vacuum sealing in effect removes the oxygen from around the meat and then heat seals the bag. It is oxygen that spoils the meat. Good fresh meat sealed with a machine that will remove a very very high percentage of the oxygen will last for 6 weeks no problem.
Unfortunately a lot of the cheap machines do not do this and while they are great for storing a lot of things you will find they are no good for long term meat storage.
The best way to do meat products is to find a butcher who has a good machine and get them to do it for you.
As a matter of interest, professional cryovac machines actually purge the meat with co2 to ensure all the oxygen is removed