Business and Management

How Vacuum Packing Helps Home Users

Vacuum packaging is a trading technique that has been used in packaging food for so many years. When you see packaged goods in the stores, you will find dried foods packaged in containers and plastic bags that do not allow air inside the container.

 It's not just the airtight storage because they are packed after sucking air inside the bag or container and no further air can is allowed inside. You can get a good quality vacuum packaging machine at  Barnco.

vacuum packing

This way, the food can be packed and stored for several days and weeks depending on the quality of the packaging. Home users can also now take advantage of this method air intake package because the sealing machines are now available for kitchen counters.

Preventing Freezer Burn

The traditional way to store food forces you to freeze packaged in sealed containers to air. If you take them out after a few days you will find the area burned by the cold freezer. Indeed, the moisture on the surface disappears due to dehydration.

As a result, food will become leathery and flavor will be completely lost. Using the vacuum packaging method, all these types of freezer burn can be avoided because the cold or dry air will not affect the packaged food inside.

Poach under vacuum

Sous vide is a method of French cuisine in which foods are poached and cooked in an airless environment. After packing your tasty main course in sealing bags designed for the sealing machine, you can poach it and get cooked.

Business and Management

How to Make Homemade Sausage With a Meat Grinder?

Making homemade sausages is not as scary and difficult as it sounds. Sausages are actually just a mixture of ground meat, fat, onions, spices, pepper, salt, peppers or other diced foods.

Have you grinded your own hamburger meat? If so, making homemade sausages is only a few easy steps before grinding meat. You can get meat mincer in Australia from various online stores.

The best sausages balance the ratio of meat, fat, and spices. Store-bought sausages can contain up to 50% fat, however, you can reduce the amount of fat by up to 25% to 35%, if desired, and still produce sausages that taste good.

Sausage fat below 20% is not recommended because a certain amount of fat is needed to give good taste and help to bind the flesh together.

Equipment Needed: Meat grinder

If desired, sausage stuffer and sausage casings. You don't have to use sausage stuffer when making bread, but if it makes a link, sausage stuffer helps in producing well-formed and tight links.

Sharp knife

Big bowl

Sausage Preparation

Put your meat in the freezer for 1-2 hours to make the meat very cold. Sausages are usually made with pork, but lamb, beef, or wild animals can also be used.

Cut your meat and fat into 1 1/4 to 1 1/2 inch slices. Place the slices in a bowl surrounded by ice to keep the meat cool.

After cutting all the meat, mix the meat, fat, and spices you want.

Return the meat mixture to the freezer for 30 minutes.

Grind the meat mixture in your meat grinder. Use media to grind rough plates.