BRYARRR_80 I would add that since you are working with large amounts of ground beef it would be well worth your time to experiment with smaller batches (1 lb) and getting the flavor you are after before scaling up the amounts for large batches.
Minipack MV 31
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Hey need some help… I got the MV31 and everytime I try to seal fresh sausage it just crushes it. So i started to freeze them for a minute to give them some stiffness, that works okay freezer space and time lapse is an issue. I left them overnight and now froze solid and the bags can’t push them together to get a good seal so now I’m defrosting them a bit. Okay, back to my questions…anyone know what the proper settings are to get the fresh sausage sealed without crushing them??? Thanks!
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Parksider I will ask our commercial sales team BUT I am pretty sure that even if you have a fancy gas flushing machine the sausage needs to be frozen to prevent this.
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Parksider The answer was to freeze it or using foam trays can help a little.
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Jonathon It’s hard to find that happy medium… We put them on sheet trays with parchment paper-learned that lesson… and we stacked them in the chest freezer with red solo cups to give them some room to circulate.
On another separate note, you’ll see the learned to throw the spice bag into the tote so we could tell what’s what-learned that lesson…
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Parksider Lol I have done that as well. I made 4 10 lb batches and didnt separate them out when I was ice bathing them. I had to taste a little bit of each stick and after a few it was very difficult to pick the hab sticks from the gigawatt!
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