A Whizbang Technique For Shrink-Bagging Poultry Parts

***NOTE: If you're in a hurry, skip ahead to 7:43

In this video, Herrick & Marlene Kimball explain a whizbang technique they've developed for shrink-bagging parted chickens for the freezer.

Using a basic heat gun and an inexpensive impulse sealer they transform standard 10x16 poultry shrink bags —from www.PoultryShrinkBags.com— into smaller, heat-sealed bags and shrink them tight. This technique is easier and faster than using an expensive vacuum sealer machine— and you end up with a consistently better package for the freezer.

You can purchase 50 @ 10x16 poultry shrink bags from PoultryShrinkBags.com for $25 (postage paid). Each of these bags can be utilized to make two parts bags that are approximately 1 quart in size. So, for $25 you would end up with 100 shrink bags (for 25-cents each).

Poultry shrink bags are made for poultry but they are food-safe and can be used for other freezer applications. We have used them to freeze other kinds of meats.

Vegetables and fruits can also be packaged for freezing in shrink bags. However, there is a distinct difference between how vegetables and berries shrink up in a shrink bag, compared to a ziplock bag. For example, blueberries in a ziplock bag can be sealed, patted flat and frozen in a flattened form. But when you put blueberries in a shrink bag and apply heat, the bag will not stay flat. It will shrink into a much more rounded form. The shrinking action does no harm to the berries.

P.S. "Whizbang" is a dictionary word that means "conspicuous for speed, excellence, or startling effect."