Be the first to rate this product!

Food Vacuum Bags for Cured Sausages, 120 x 550 mm (4.7” x 21.6”), 30 pieces

Vacuum Bags for Cured Sausages preserve the excellent taste of your cured and fresh sausages and prevent them from drying out further and spoiling. Store your vacuum-packed dried meats in your cellar or refrigerator, no freezing necessary.

  • Distributors in 40 countries around the World.
  • Made for a lifetime.
Freezer Safe
BPA Free
Dishwasher Safe
High Quality Materials
Reusable
Long-Term Food Storage
Suitable for Sous Vide Cooking
Compatible with all Brands of Vaccum Packing Machines

Warranty

Up to 5 years of warranty.

Save

Save more than 300 € per year.

Freshness

Food stays fresher up to 4 times longer.

Origin

Made in Slovenia, EU.

Buy

Sold in 40 countries around the World.

Description

Are you proud of your home-made dried meat products? Did you cure your sausages exactly the way you wanted to? Then it’s time to store them just as carefully, so that you’ll still be able to enjoy your tasty snacks in half a year’s time or later.
Cured sausages are preserved with salt and smoke, so there’s no need to freeze them. If you want to prevent them from drying and maturing further, you need to minimise the effect of air. The best way to store cured and fresh sausages is to pack them in vacuum.

 

Why vacuum?

Vacuum is space without air, which you create in suitable bags and containers using a vacuum packing appliance. Vacuum extends food shelf life for up to four times because oxygen, which would cause the food to degrade, is not present.

What makes a bag suitable for long-term storage?

Vacuum-packing bags are made from a special combination of materials, which ensure their impermeability and a superior seal. High-quality bags are a minimum of 100 µm thick and ribbed on at least one side.

best food vacuum bags
If you want to protect the quality of you food, vacuum pack it in Status food vacuum bags.

Status vacuum bags for salami

Status bags are among the highest-quality bags on the market. The thicker layer is 130 µm thick, and the thin layer measures 100 µm. Layers are made from a combination of 30 (or 20) µm of polyamide in outside layers and 100 µm or 80 µm of polyethylene in inside layers. Polyamide ensures impermeability while polyethylene is food safe and also guarantees a high-quality seal. This means that your cured sausage will be preserved in impermeable bags without oxygen and you can rest assured they will retain the finest flavour.

Status vacuum bags for salami are:

  • made in Slovenia from food grade materials with EU origin certification,
  • impermeable, featuring the thickest layer of polyamide on the market,
  • neutral in taste and smell, which means that your vacuum-packed food won’t have any plastic aftertaste,
  • dishwasher safe and suitable to be reused several times,
  • BPA free and suitable for (sous vide) cooking, enabling all the juices and nutritional value to remain preserved within the bag making food softer and tastier.

Have you tried cooking fresh sausage in a vacuum bag? It’s guaranteed to be even tastier and more succulent.

The pattern on the inside layer of the foil is also important for effective vacuum packing

The pattern on the vacuum packing bags improves the efficiency of air extraction during the vacuuming process and ensures there are no air pockets left around the food items. A vacuum packing bag must have at least one ribbed side; two smooth layers would immediately stick together when vacuumed, making it impossible to extract the air further.

Why is the height of the ribbed profile important?

The height of the ribbed profile also plays a crucial role in ensuring uniform high-quality vacuum packing and sealing even after numerous repeated vacuuming cycles. Status ribbed profile is at least 0.2 mm thick, enabling you to vacuum pack the bags to a high standard using any good quality vacuum packing machine on the market irrelevant of how many packets of dried meats you’re preparing.

When to use ready-made vacuum packing bags, and when to cut bags from the foil roll?

When you’re vacuum packing a large number of cured sausages, you will achieve fastest results by using ready-made vacuum packing bags. These are already fused on three sides so all that’s left for you to do is insert the cured sausage into the bag and seal the top using the vacuum packing machine. Use the foil roll when you are vacuum packing smaller food and you need custom-made vacuum bags.

Additional help – Status Stiki

Use Status Stiki double-sided adhesive tape and you’ll easily vacuum pack two vacuum bags for cured sausages at the same time. What this means for you is that you’ll get the job done in half the time.

Bags for cured sausages can be used for vegetables as well

Vacuum bags for salami can also be used to store:

  • smaller chunks of bacon,
  • sliced vegetables, beans, and peas,
  • whole asparagus, string beans, and carrots,
  • walnuts, hazelnuts and other nuts.
vacuum packed nuts and dried mango
Be clever and use vacuum bags for cured sausages for storing smaller fruits and vegetables.

Customer Rating

There are no reviews yet.

Rate This Product

Your opinion is important to us so please rate this product. You will also help other users.

Your rating.

Additional information

Weight 451 g
Dimensions 120 × 285 × 45 mm

You may also like…

Other users also viewed