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January 25, 2017 at 1:01 pm
#10823
Scott
Member
we’ll see how it goes. i’m not concerned with spoilage (i’m an R&D director for a large food company, so i understand the issues well), i’m more concerned with the rate of moisture loss – the bag exists to slow that down, and if the bag isn’t well sealed/contacting the meat, moisture loss may be faster. we’ll see – this is the first time i’ve tried vacuum sealing a bag around the membrane to try to force adhesion – it may (or may not!) matter…