Chef Thank you Chef! I was hoping someone had a nice setup they would share. I am going to push the limits with it though, and try to put a couple labels on a flat bag before the sous vide process, and then try some labels after the sous vide and ice bath cooling process. Will dry off the bags and stick the labels on. Ideally I would like to put them on when the bag is flat for best stick, just unsure how they would hold up through the rest of the process. Thanks again!

I am looking for the correct Sure Cure on Walton’s site that isn’t pink. The last batch of hot dogs I made had the reddish color to them, which I don’t want. There are so many cures to choose from, but none of them seem to be the same as the Pink Sure Cure without the Red #3, they all have some sugar in them (unsure how the sugar will effect the hot dogs).

Chef Thank you Chef! I was hoping someone had a nice setup they would share. I am going to push the limits with it though, and try to put a couple labels on a flat bag before the sous vide process, and then try some labels after the sous vide and ice bath cooling process. Will dry off the bags and stick the labels on. Ideally I would like to put them on when the bag is flat for best stick, just unsure how they would hold up through the rest of the process. Thanks again!

Thank you for the responses. I too am using a Sharpie, but every time I do I would think that there must be a better way to look more professional and take less time. Writing “Venison Sweet Maple Bacon - 10/2021”, “Venison Jalapeno Cheese - 10/2021” or “Wild Turkey Honey BBQ - 10/2021” on 25# worth of vacuum bags is time consuming, and not really the look I would like when sharing with others. I will try the Avery Labels, I had concern they would fall off in the freezer over time, but sounds like they don’t per HerbcoFood.

I have brought some of my venison to a processing shop in years past and their packages have a card inside the vacuum bag identifying the product. Wasn’t sure if anyone has seen the same before, and knew how to mimic this without having to order them.

My typical process for snack sticks and hotdogs is after slow cooking to vacuum seal the product and then sous vide to finish them. Would printing a business card size label, then hot laminate them, and place them inside the vacuum bag prior to sealing and sous vide’ing them work? Is it okay to have the laminate material touch the product? Would it hold up to the sous vide and ice bath process? Better ideas for labeling vacuum seal bags?

Thanks,
Ryan