JWheeler Posted September 16, 2010 Author Share Posted September 16, 2010 how does he do this with liquid,does it get frozern first then sealed?or is it just spiced,and sealed?That I don't know. But I will find out shortly. Sounded like pretty good idea to me though Link to comment Share on other sites More sharing options...
ALLEYES Posted September 16, 2010 Share Posted September 16, 2010 I do my venison backstraps in a vacuum sealer with liquid marinade and freeze them. Iv'e been doing that for many years now and never had a problem. Meat is still good a year later. I just put the meat in the bag add some marinade and seal. Link to comment Share on other sites More sharing options...
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