Poorboy Vacuum Pack

Poorboy vacuum pack: I used ziplock freezer bags. I tried to exclude as much air as possible. I would put meat into bag, cut pieces or whole, then holding the opening up, I would submerge the bag in water and let water pressure push sides of bag against the meat.  When water was almost to the bag opening, I would zip it closed. It seems to work well enough. I would chill it in a single layer in the fridge overnight before freezing. If warm carcass is piled into freezer the core might start to spoil before it gets frozen.

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