-Handles the following per bag: -2 Average Size Quail, -2 Average Chicken Breasts, -3 Average Chicken Thighs, -Up to 12 Average Chicken wings or Drummies.
-curved base for a tight professional look
-USA made & BPA Free
-Strong 2 mil barrier thickness
-Heat pot of water to 185 degrees Fahrenheit or higher.
-Place quail or chicken pieces tightly into the bag.
-Press and remove the air out as much as possible.
-Twist and or spin the open end shut, secure shut with a ring pliers and ring or zip tie.
-Cut a small 1" slit in center of the bag where there is meat. The air must escape thru this slit when shrinking the bag in hot water.
-Dunk the quail or poultry and bag in the pot of water for 2 to 3 seconds and remove. Dunking it for longer than 3 seconds can cause water to enter the slit you cut.
-Place your label over the slit you cut in the bag to remove air. If they are for personal use and you do not have labels a strong waterproof tape will work
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