Tip 1: Know Your Enemy.
Freezer burn has nothing to do with temperature, but rather moisture content. Frozen food is damaged when the moisture in it evaporates, and this happens most easily when air is able to contact the food. When I was young I would put fish fillets in a milk carton and fill the spaces in between the fish with water. This kept the air from touching the fish. It worked well for fish; not so well for sausage.

Tip 2: It May Suck,family But That’s Good.
A vacuum sealer simply removes all the air from around meat, fish, or vegetables in a plastic bag, and then seals the end shut so air cannot re-enter. Depending on what the food is, this process extends the time it can be stored by a factor of 2-5. Be sure to clearly mark the contents and date, and rotate what’s in your freezer.

Tip 3: It Only Looks Expensive.
Buying larger quantities of meat, vegetables, or dry foods and breaking them down to reasonable sizes can save you a lot of money. Butchering your own deer will easily save the cost of the vacuum sealer device. My FoodSaver unit will operate from the 12-volt electrical connection in my SUV, making it very easy to use in the field. Make sure you factor in the cost of the bags (many times the bags can be reused). If you plan to reuse the bag, just make it longer than you need the first time, and after you cut it open, wash it throughly, dry it, and you can use it again. You will lose about 2-3 inches each time you reuse the bag.

Tip 4: Obvious Uses.
I have vacuum sealed all kinds of raw and cooked meat, corn on the cob in July so we can enjoy it in February, whole smoked Cornish game hens and chickens, dozens of chicken wings and drumsticks at a time, and whole racks of smoked ribs. I’ve also made precooked meals for days afield, like grilled T-bone steaks with fried onions and mushrooms, scrambled eggs and sausage, grilled thick-cut pork chops and stuffing, and even tuna and noodle casserole (which my wife won’t allow in the house). The meals can be heated by putting the sealed pouch in hot water, eliminating cooking in the field and still having a great meal.

Tip 5: Not So Obvious Uses.
FoodSaver makes a variety of sizes of bags on rolls, so length is not a problem. I’ve vacuum sealed an AR rifle, a .45 auto pistol with four magazines and 50 rounds of ammo, a week’s worth of socks and underwear, 200 dollar coins, loose ammo, emergency first aid and survival kits, cash in increments of $500 so I can keep track of how much we’re spending on vacation, and an emergency change of clothes that are guaranteed to stay dry under any conditions (they will be dry, but very, very wrinkled).

Tip 6: Do Your Research.
I’ve found many, many uses for vacuum sealing. Some I’ve dreamed up on my own, but it helps to try to find instructions. For instance, I found that if you plan to heat meals in the pouch, undercook them so they don’t end up overcooked after you reheat them. If you are going to freeze the pouch, arrange the food in a single layer, if possible. This lets the food freeze as quickly as possible. Make sure the area to be sealed is free from any food particles so it seals well, and if you have any doubts about the integrity of the seal, just seal it one or two more times.

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