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I just got a new vacuum sealer so I can freeze smoked meats and sous vide steaks. I did a practice run on some Gochugaru and learned a few things along the way. There are three modes “dry” for dry ingredients, “moist” for somewhat wet like a steak, and “extended” for soups and liquids. There are also two pressure settings: normal and gentle. For gochugaru, I chose dry and normal pressure. I like to load the bags with the lip coming over the top. The same way you hang a roll of TP. That way the c
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