Typically, we start with the open one end, seal it -- then make a best guess estimate of how much bag we may need. Cut it at that point and proceed with the fill/suck/seal process.
Sometimes we end up with way way way too much extra bag at the "top" of the bag. Sometimes we end up with barely enough bag to get it inserted into the Vac Channel to get processed properly.
For some things, like bratwurst, the size guessing is pretty straightforward and easy. But for larger/awkward-sized items - like a roast, it's hard to guesstimate how much expansion the bag might need vs the length to allow for proper closure.
What are some tips/tricks y'all use to better measure and avoid wasting baggie roll unnecessarily?
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