Air in LEM grind bags… am I screwed?

[CoHunter1991]

So I just made my first batch of elk sausage using LEM 1 lb bags and I ended up with air pockets in about half of them. Doing research today it looks like I didn’t pack them properly. Will those air pockets cause me issue or make the meat spoil? Or do you think I am okay? I’ll probably try and use the ones with air pockets first.

 

[cgasner1]

Inside a year I’d bet you’ll be just fine

 

[44hunter45]

Even if you got freezer burn where the air pockets are, you can trim that out when you thaw.

 

[jt13]

This is why is went to the tube-style bags out of a sausage stuffer for ground meat and sausage over the vac-seal bags. Too many air pockets with the vacuum sealer.

 

[CoHunter1991]

Haha unfortunately I used the tube style and still had air pockets. User error

 

[Jnasa]

How big are the air pockets. A couple small ones not a big deal. Depends on how much air is left.

Like you said use those up first. How long they will last will depend on how much air there is. The air will cause oxidation which is an off flavor. You can trim those spots to help if necessary.

 

[Boarmaster]

They will be ok. As you said use those first. Tighten up next time…. I also make sure the air is out as I am taping them shut.

 

[wa_archer]

You will want to use them fast, its not about the meat so much as you made sausage which is higher fat content. The fat exposed to air will go rancid much faster than the meat will freezer burn. Personally i would eat those first like you said and inside at max the first 6 months.

 

[grizzly63]

Poke a dang whole in the air pocket with a pin and put a stinking piece of tape over it after you squeeze the air out. It ain't rocket science. You can do this!