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Can I vac pac freshly cooked Hemp and will it last 4 days on the bank?
Could I freeze whatever I didn't use and use for another trip?
Also would I need to drain all the liquid?
Thanks
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| | | Cam | | Posts: 6528 |  | | MODERATOR | |
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In reply to Post #27
It was mainly to put a kilo batches boilies and particles the one someone recommended on Amazon didn’t have great reviews
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In reply to Post #28
make sure you get as much air out as poss pre placing in the machine, keep seal edges as dry as poss, i know the specs may state "wet", but seals can fail is wet. Oil is a defo no no on seal edges, so be mindful of that.
once packed, the bags arent massively tollerant, so just becareful that you dont throw them around, one pin hole and the products soon allow air in and bacteria to multiply
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In reply to Post #26
I've just ordered one from amazon. Looked for good reviews and a machine that had both dry and wet settings. Came with some free bags and a few other bits. Payed £40 but will be using it for day to day life aswell as fishing.
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In reply to Post #26
depends how much bait you want to package really mate.
you can get a simple table top unit, probably best to google "home vacum packing" you'll get a good idea on whats available.
i have a larger one intended for vac packing meat products, as im in that game, i got one for nothing. 
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Anymore recommendations for a vac pac machines
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In reply to Post #24
OH, and soft baits can end up slightly squared off
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In reply to Post #23
yeah, but when vac packing just make sure there NO oil anywhere near the heat sealing joint as it wont work mate
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| | | Belch | | Posts: 4129 |  | | MODERATOR | |
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In reply to Post #22
- so glugging a bag (eg with salmon oil) whilst defrosting and then putting said baits in the vac pack and refreezing wouldn't work Joss . .?
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In reply to Post #21
Vac packing and modified atmosphere packaging is a brilliant way of extending the life of high risk food products.
Its not a long term solution to extension of said products, so dont be fooled into thinking it will last for too long
certain bacteria such as clostridium Botulinum can be present with the absence of O2, these produce toxins at temps around or above 3c
Listeria is also capable of multiplying at temps as low as 0c
a great way of short term preservation, but you still need to be mindful of the above.
Ive played about with vac packing bait and its great, certainly as Cam mention, space saving, especially when taking lots of bait to say France, works wonders.
be also mindful of oils on said baits, this affects the sealing process.
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In reply to Post #7
I vacuum packed some 18mm solar/cherry carp bait when they first came out. They went in round and came out as dodecahedrons.
So go easy on the vacuum, you can stop it during the process and it then starts to seal the bag.
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In reply to Post #18
Exactly that Belch, you don’t have to freeze it but if you do freeze the chilli it also acts as a cool block for the rest of your cool box or bag 👍 it’s definitely an added benefit to eating well on the bank and really keeps it quick and simple
Effectively making your own boil in the bag fresh meals lol
Edit. Another tip is you can vac pack and freeze any left over take away curries and they go down a storm on the bank, even half a naan and it heats lovely in a pan of boiling water 👌
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In reply to Post #17
I personally wouldn’t to do that as I’m ideally not wanting the water to crystallise on the bait for longer term storage, each to there own I guess, if you were needing to maintain the shape it’d be an added benefit though 👍
My vacuum sealer has a manual pulse function too so you can remove as much or as little air as required.
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| | | Belch | | Posts: 4129 | | | MODERATOR | |
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In reply to Post #12
. . .like the bank cooking aspect! So if you vacced and froze a chilli (for example) you just take it to the bank, defrost and lob the whole plastic bag in boiling water, then decant onto bowl/plate? Assume you could negate the freezing bit and just keep in the fridge for a few days prior as well for speedier cooking . .?
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Bait