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Swampturtle
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I made salmon jerky in my dehydrator a few times. For some reason one batch I made was a little greasy/wet so I put a paper towel in with the fish before vacuum sealing it. Upon opening and tasting the salmon, it tasted like the paper towel. The paper towel had wicked the oils from the fish. Yuck. I wouldn't do that again with salmon. Lesson learned.
I have had similar experiences with punctures in vacuum sealed items, I also have a cheap sealer that doesn't have a stop feature. I use plain cheap sandwich bags or ziplock sandwich bags. I cut off the zipper and place the meals into that first. For really sharp stuff, parchment paper works as well.
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Savage Voyageur
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Most of the times I have had a leaky bag is my fault. Bad seal, might have had some moisture or a fold at the sealing spot.
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wannabeoutthere
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quote mirth: "I sometimes use a piece of paper towel to help blunt sharp edges that might puncture the bag. Bonus is that you now have a napkin or paper for fire starting."
Ditto
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Miketheflyguy1
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I make an envlope with parchment paper and put it in the bag. With sharp things like ground beef, and some vegies. It stops them from poking thru the bag.
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jeroldharter
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quote Miketheflyguy1: "I make an envlope with parchment paper and put it in the bag. With sharp things like ground beef, and some vegies. It stops them from poking thru the bag."
+1
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mirth
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I sometimes use a piece of paper towel to help blunt sharp edges that might puncture the bag. Bonus is that you now have a napkin or paper for fire starting.
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pilot
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I have had a couple bags puncture after sealing recently, and I am assuming that it's the contents poking thru. has anyone else had this happen? If so, what do you do to prevent it? My guess would be to maybe wrap the dry goods in paper towel prior to vacuuming...?
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OldFingers57
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Ya, You need to watch when packaging sharp foods in it. I've gone with the parchment paper just because I had used it in the dehydrator. It helps cushion it a bit.
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