We don’t have a vacuum sealer. We’ve (so far) used ziplocks and dipped them (with meat inside) in a pan of cold water to smoosh out most of the air, zipping the last bit of the bag once the air is forced out. It’s working okay for now. I’ll have to see how they hold up over time in the freezer.
I’ve used a straw to suck the air out of the ziplock for twice baked potatoes (basic recipe here). But I’m not doing that with raw meat.
We did purchase some 1 lb. ground meat bags that we’ve sealed with twist ties. Unless they show excellent performance or I can find them more cheaply and/or locally, I’m not sure the expense is justified. Not to mention my package was sent to MN originally (instead of NY- not sure how that’s possible) and I had track stuff down and have them re-sent to me…
I’ve put my ziplocks into shopping bags- actually 2 of them- to help protect a bit more in the freezer.
Labeling often is easier before you put stuff in the bags, but the trick is to know how many bags you need!
Check my “index” post for more on how we’ve been raising and home processing our pigs.