I wondered if you all could give me a hand with some salmon trouble.
How do you all vac your smoked salmon? This year we have a new vacuum machine, vac master 350. It seems to really be drying the fish out. Never had this trouble before. Suck the air until the bag just starts to form around the fish and seal. Not even close to sucking the air out of the meat into a hard airless bag. The last machine was 10+yrs old and tired. This is causing all kinds of mayhem and it's driving me crazy. I could lower my standards to meet the product, but I was very happy with what we had going before. Now it's like eating smoked sawdust. Nothing changed as far as brine or smoke procedures, only thing different is the packer.
This is getting my goat in a big way and need some help.