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How To Vacuum Seal

I just got a new vacuum sealer so I can freeze smoked meats and sous vide steaks. I did a practice run on some Gochugaru and learned a few things along the way. There are three modes “dry” for dry ingredients, “moist” for somewhat wet like a steak, and “extended” for soups and liquids. There are also two pressure settings: normal and gentle. For gochugaru, I chose dry and normal pressure. I like to load the bags with the lip coming over the top. The same way you hang a roll of TP. That way the curl of the bag rests on the sealing element after you cut it. Then measure it out to your desired length and cut it with the slider. Measure about an inch and a half more than you’ll need because the vacuum sealer and the sealing element take up some length. Align the edge of the bag with the top of the sealing element. Close the lid and press the “manual seal” button. That will create the seal for the bottom of your bag. Then load up the bag. Make sure you leave enough space at the top to reach the vacuum area and sealer. Place the lip of the bag far enough in so the opening is in the vacuum sealing strip area. Which is the oblong oval cutout with the gasket. Make sure nothing interferes with the sealing element. Then close the lid and hit the “vac and seal” button. It will vacuum for a few seconds and then seal. Just for fun let’s also vac and seal some coffee. This was just a practice run. The real reason I wanted this is to vac seal and freeze smoked meats and steaks for sous vide. I can’t yet vouch for Vevor or this product, but I didn’t have any issues and it seemed to work pretty well. Check my bio for links to all discounts and gear used in my videos. #howto #tools #cooking #learn #vevor #vevorcode #vevorkitchen #mealprep #sousvide