- Aug 27, 2007
I have a chamber vacuum sealer. I freeze in vacuum bags for a single meal. When we had a larger freezer I would buy up to a years meat as it went on sale. So italian sausage for a year used to be about 200 sausages. I would freeze them 4 at a time. Now I freeze them 3 to a pack. When chicken thighs went on sale I would buy as many as I could get and freeze them up 4 or 6 to a pack. I think my signature has a link to a thread about vacuum sealers.For those of you who freeze meat for longer term storage, do you unwrap and then vacuum seal the meat, or does it go into the deep as is?