|
|
| | | Frenzy | | Posts: 9737 |  | | [ MODERATOR ] | |
|
 #25 25 Feb 2021 at 7.37am | |   |
|
In reply to Post #24
OH, and soft baits can end up slightly squared off
|
|
| | | Frenzy | | Posts: 9737 | | | [ MODERATOR ] | |
|
|
#24 24 Feb 2021 at 12.50pm | | |
|
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
|
|
|
|
|
#23 24 Feb 2021 at 10.33am | | |
|
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 . .?
|
|
| | | Frenzy | | Posts: 9737 | | | [ MODERATOR ] | |
|
|
#22 24 Feb 2021 at 8.15am | | |
|
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.
|
|
|
|
|
#21 24 Feb 2021 at 8.04am | | |
|
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.
|
|
|
|
|
#20 23 Feb 2021 at 7.23pm | | |
|
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 👌
|
|
|
|
|
#19 23 Feb 2021 at 7.19pm | | |
|
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.
|
|
|
|
|
#18 23 Feb 2021 at 7.04pm | | |
|
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 . .?
|
|
|
|
|
#17 23 Feb 2021 at 7.03pm | | |
|
In reply to Post #16
Or freeze them first so there solid then vac pack them....just remember to pierce the bag when defrosting
|
|
|
|
|
#16 23 Feb 2021 at 6.24pm | | |
|
In reply to Post #15
If you’re not bothered about your baits being super spherical you can really vac pack them down and get them pretty flat Cam (if it’s a softish bait may I add)👍
|
|
| | | Cam | | Posts: 5683 |  | | [ MODERATOR ] | |
|
|
#15 23 Feb 2021 at 6.20pm | | |
|
In reply to Post #13
or he read the description in the bag link 
I'm mainly doing it for the storage side of things. Thinking along the lines of a flatter bag means I can use up less space.
|
|
|
|
|
#14 23 Feb 2021 at 6.18pm | | |
|
In reply to Post #13
No buddy 😂 I’m a water production engineer
A mate put me onto it that’s mega obsessed with perfectly cooked steaks! It really is a brilliant way of cooking as it gives perfect repeatable results every time, tbh they’re not mega expensive now either, from memory mine cost me 70 odd quid and it’s seen some hammer lol
Another advantage is you can pre cook any meats prior to a big barbecue then just chuck it on to the charcoal to give a crispy barbecue taste without having to spend ages stood turning meat lol
It’s simply time & temperature combinations that give you rare, medium rare or well done.
|
|
|
|
|
#13 23 Feb 2021 at 6.11pm | | |
|
In reply to Post #12
Sous vide
You must be a chef lol
|
|
|
|
|
#12 23 Feb 2021 at 6.09pm | | |
|
In reply to Post #7
The great thing about vacuum packing you’re bait for freezing is it virtually eliminates any type of freezer burn and really does extend most food items storage times significantly, it’s great for meals on the bank to, you can portion up and freeze, Chuck in a cool box or bag and then just add it to a pan of boiling water, negating any dirty pan on the bank! Keeps fresh food really well for longer periods of time too!
I like to sous vide cook (at home) steaks, sausages (any meat for any meal on the bank) and then freeze it and all you need to do is flash fry it on the bank, it really is a game changer, less camping gas consumed, less pots pans to clean, fast fresh food 👍
I bagged up and vac packed 20kg of bait in 15 mins the other day, so it’s relatively faff free.
|
|
|
|
|
#11 23 Feb 2021 at 5.45pm | | |
|
In reply to Post #10
Cheers bud all ordered 👍
|
|
