How do you determine bag size (Foodsaver, open roll)

[Draznnl]

Don't think of it as being cheap Skip. Think of it as being environmentally responsible. No reason not to reuse good platic bags rather than throw them out.

[DogFaced PonySoldier]

WillTravelForFood, Yes I only double bag when cooking, I don't actually store and save a whole lot, but have never felt the need to double up for that. Maybe not the worst idea, though...

[RickyBobby]

This is similar to what I do. I don’t have the same brand sealer, so I just store the roll of bags in the cupboard near the sealer. When I get ready to make the bag, I hold the roll above the meat and pull the length to cover and add an inch or two. Not a perfect science and have certainly ended up short on occasion, but it’s usually in the ball park for me.

[Skip]

I have used the pleated bags for larger items but haven't had the best luck getting them to seal so I rarely use them. A paper cutter works great for me to keep a straight edge on the 8 & 11" bags cut from rolls. I'm probably being cheap but I wash and reuse the bags a few times. I'm patiently waiting for my Foodsaver to die.

[WillTravelForFood]

DogFaced PonySoldier - so you doublebag more for potential punctures (and possible seal fail) rather than for enhancing cold storage protection?

[DogFaced PonySoldier]

I only double bag for big heavy items I'm doing long long cooks on, or something with a bone I am worried might poke a hole - hams and beef ribs come to mind. I do often double seal my bags, though. Just overly worried as I've had a rare seal failure, I think early in my sous vide days - probably user error, I'm sure.

[barelfly]

I usually have the product right next to me when I start cutting my individual bags. But, it’s still an eyeballing game.

[WillTravelForFood]

Hadn’t thought about double sealing anything. Should that be something to consider doing regularly?

And, yes. The roll is in the compartment. But question still stands with regard to how much length to utilize for awkward sized items where a casual eyeball may be off.

[DogFaced PonySoldier]

I just eyeball mine, usually make 'em an inch or three longer if it's something thick - like a brisket, butt or ham.

I dunno, I never thought about the 'spatial awareness' aspect of it.

Here's a question - where are you storing your roll and how are you cutting it? My sealer (Foodsaver, too?) has a storage bin at the top with a cover, the material feeds out a slot and it has a built-in razor cutter. I have found this works pretty well, because I put the meat on the counter in front of the sealer and drag the bag material out of the roll to the far end of the meat, then just cut it off. Since the roll is a bit higher off the counter, this usually gives me 2-3" extra on the length for if I need to fold down a 'collar' to get the meat in, or just some extra room for sealing.

Then I take my cut length of bag and seal one end. I wonder about this because you mentioned sealing one end and then cutting it to length. With my roll stored above, I'll pull out and cut sometimes 6 or 8 lengths before any sealing, if I'm doing a bunch of steaks or whatever.

Note, if I'm double bagging something - large and long cooks like brisket, or something bone-in like a ham, etc., - I do try to make the second bag just a bit longer to fit things in easier. I've never had too much trouble, but it seemed fairly intuitive to me with the roll stored above the sealer to just pull down as much as you need, eyeballing with the piece of meat in front of the machine.

[gboss]

I like the space to write but I hate dealing with the flappy frozen plastic in the freezer.
Cheap breaks the tie. Short as I can.

[TxF]

I try to go a little long these days, a couple of inches of flat is nice to write on. 2 packs different size rolls are $20 on Amazon and last me a year.

[bbqLuv]

I don't know, stick the food in the open end, seal it. Then cut the other end long enough and then seal it too.
Sorry, if I'm overthinking it. Don't listen to me.

[Santamarina]

I eyeball it…try to leave 4-5” more than needed, more if the object is thick or odd shaped. I usually err on the side of too much bag…that’s a much easier issue to deal with than too small.

[rickgregory]

I do pretty much what you do. Sometimes I'll kind of hold the meat above the roll to get an eyeball feeling for how long the bag needs to be, but then you have to allow for extra, etc. Me, I'd rather waste a couple of inches by cutting it too long than the reverse, too.

[tbob4]

Unfortunately I have the same issue. My spatial awareness really stinks. My wife gets it right every time. From repetition, I know what I need for a tri-tip and/or a standard steak. Otherwise, I’m just like you. I’ll be watching responses for tips. Thanks for the question!