I do have a chamber vacuume packing machine and I am now trying to bag burgers at different pressures.
Burgers float in a standard 3mil boilable bag 99.3% , at 99.5% bag sinks. At 99.7% it felt as if the burger was compressed some.
Shooting for 54c
cooking 1/2 pound Kobe Beef patties for 2 hours
also trying one with the baggie method.
should be interesting.