When it comes to packaging and storing chicken, heat shrink bags are a popular choice for many backyard chicken keepers and small farms. Heat shrink bags create an airtight seal that helps protect the chicken from freezer burn while also keeping it safe from contaminants. But in order to get the right seal, it’s important to use the proper heat shrink bag temperature when sealing the bag with your chicken inside.
Why Use Heat Shrink Bags for Chicken?
Heat shrink bags are a type of plastic bag that shrinks tightly around the contents inside when heat is applied. The bag shrinks down, conforming to the shape of the contents, creating a tight seal.
For chicken, heat shrink bags offer several benefits:
- Airtight seal – The tight seal created helps keep air and moisture out, preventing freezer burn.
- Protection – The durable plastic barrier helps protect the chicken from contaminants during freezing and storage.
- Organization – Heat shrink bags allow you to easily see contents and keep chicken packaged separately.
- Portion control – Shrink bags allow for dividing chicken into meal-sized or recipe-ready portions.
The airtight seal is especially important for frozen storage. Exposure to air is what causes freezer burn, so the reduced air in the sealed bag helps keep chicken fresh longer. Heat shrink bags are commonly used for large cuts of chicken as well as ground chicken.
What Temperature Should You Use?
To get the ideal shrink seal, you need to apply enough heat to get full shrinkage but without overheating. In general, you’ll want to use temperatures between 195°F and 205°F when sealing heat shrink bags for chicken.
Here are some more specifics on shrink bag temperatures for chicken:
- Ground chicken – Use 200°F to 205°F. The slightly higher heat helps shrink the bag down fully over the loose ground meat.
- Chicken pieces – Aim for 195°F to 200°F for bone-in cuts or skin-on pieces of chicken.
- Whole chicken – For an entire bird, 200°F is ideal for evenly shrinking over all contours.
You can use thermometers, like a cooking thermometer or infrared thermometer, to check your heat source and ensure it’s reaching the proper temperature range before sealing your chicken in the shrink bags.
Why Proper Temperature Matters
Using the right amount of heat serves two important purposes when shrink sealing bags of chicken:
- Gets Complete Shrinkage – The bag needs to be hot enough to fully shrink and conform tightly to the chicken inside. This removes air pockets and creates the airtight seal.
- Prevents Burning – Overheating the plastic can cause it to burn, melt, or develop holes. This could lead to contaminants getting inside, ruining the chicken. Proper temperatures prevent this.
Temperatures in the 195°F to 205°F provide enough heat to thoroughly shrink the bag while still being low enough to avoid any burning or damage to the plastic.
Heat Sources for Shrink Bags
There are several options you can use to apply heat when sealing chicken in heat shrink bags:
Heat Gun
A handheld heat gun allows you to direct the heat right at the bag. Move the heat gun continuously over the surface of the bag until it has fully shrunk. Use a temperature setting between 195° and 205°F.
Hair Dryer
A hair dryer on the highest heat setting can work in most cases. Blow hot air over the bag, keeping the dryer moving, until it shrinks. Check the temperature to ensure it’s in the target range.
Hot Water
Submerging the open end of the bag in a pot or sink of hot water causes it to shrink. The water should be heated to about 200°F. Immerse just the open end and seal the bag just as the plastic finishes shrinking.
Commercial Shrink Systems
For heavy duty sealing, commercial heat shrink systems use calibrated heat tunnels to automatically shrink and seal the bags. No temperature monitoring is required, and they work well for large batches.
Tips for Successful Shrink Sealing
Follow these tips when heat sealing chicken in shrink bags:
- Use designated food-grade heat shrink bags.
- Remove as much air as possible before sealing.
- Set heat source to target temperature and allow to preheat.
- Work in small batches so chicken stays cold.
- Keep heat moving over bag to prevent hot spots.
- Avoid overheating or burning the plastic.
- Seal bag immediately after removing heat.
Taking the time to properly seal the bags using the right temperatures helps ensure your frozen chicken stays fresh and safe to eat for as long as possible.
Storing Chicken in Shrink Bags
Once your chicken is sealed in the shrink bag, proper storage is also key. Follow these guidelines for best quality and safety:
- Cool sealed packages before freezing. Don’t seal hot chicken.
- Lay packages flat in freezer to freeze quickly.
- Remove as much air as possible from freezer.
- Use chicken within recommended freezer times.
- Whole chickens last 12 months, parts 9 months, ground 4 months.
With the right sealing technique and careful storage, heat shrink bags keep frozen chicken fresh and protected for many months.
Frequently Asked Questions
Should I double bag chicken in shrink bags?
Double bagging can provide extra protection and insurance against tears or punctures. However, with high quality shrink bags, double bagging usually isn’t necessary. The single tight seal prevents freezer burn just as well as two bags.
Can I reuse heat shrink bags for chicken?
It’s not recommended to reuse shrink bags. The plastic becomes more brittle after heating, so reusing risks tears and holes forming in the bag. For food safety, always use new unused bags.
Do I need to wash chicken before sealing in shrink bags?
Washing chicken before freezing can cause cross-contamination in the kitchen. It’s safer to seal it directly in clean bags without rinsing. The airtight packaging protects chicken even if some bacteria is present.
How do I thaw chicken sealed in shrink bags?
You can thaw frozen chicken right in the shrink bag by placing it in the refrigerator overnight. Alternatively, you can submerge the sealed bag in cold water. Never thaw at room temp or in hot water. Cook chicken immediately after thawing.
Conclusion
Heat shrink bags provide an airtight seal that helps chicken stay fresh in the freezer for extended periods. Sealing the bags properly is the key to getting maximum freeze protection. Heating the bags to between 195°F and 205°F will fully shrink the bag without burning it. Using the right temperatures and proper storage lets you safely freeze chicken in shrink bags and enjoy it again months later.