Just discovered that my 6 lb. Beaufort ( 8 in. mold ) won't fit in a standard 11" bag----the 4 and 5 lb. just barely made it. Has anyone ever tried the extra large Food Saver bags----they say they will handle up to a 23 lb. Turkey----seems a little excessive----any other ideas? I'd rather not cut the cheese.
Qdog
I've come across the same problem in the past. Other than waxing or natural rind you're pretty much stuck with the roast bag. I suppose you could bandage it.
Qdog, I have tried cutting bags in half lengthwise, sealing the resulting edge, and then sealing from the short end as usual. This was to fit a long, slender item that I wanted to protect in shipping. It seemed to work just fine. So ... I wonder if it would be possible to cut off the side seam from two bags, and seal the two bags together to make one large bag??? The problem I can anticipate would be how to seal the bottom at that point, since it would be too wide to fit (at least in my sealer). Hmm ...
Which raises a question for me -- are the turkey size bags wider, and if so, how does one seal them if they don't fit the sealer unit??
I believe they use teh vacuum line through a valve rather than the standard method.
Quote from: Al Lewis on April 07, 2015, 09:28:39 PM
I believe they use teh vacuum line through a valve rather than the standard method.
Nope they are just like the regular bags except they are pleated, the wife Brought them home when my last cheddar wouldn't fit in the regular large vacuum bag, they seem to work just fine.
Can someone give me a link to these large bags? I can't find them on Amazon.
The wife picked them up at wall-mart $15.00 a roll.
I've never seen those bags either!
HKJ is correct-----they are pleated---my wife picked them up at Wally world by accident about a year ago----I was just afraid all the pleats might cause a problem-----I'll give it a try and see-----thoug I never had a problem with waxing-----it is more work, and I like seeing what's going on in there.
Qdog