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<blockquote data-quote="nksmfamjp" data-source="post: 2303591" data-attributes="member: 1951"><p>Actually, it is a roll top closure. I get it tonight, I think. Plan is to put bag of ice in it for a 12-14 hours and confirm dryness.</p><p></p><p>First I will confirm water tight. With water in the bag. Up, down, upside down!</p><p></p><p>Then I will test with a bag of ice. Up, down, laid down for up to 24 hrs.</p><p></p><p>I worry they will unpack, so I will seal all meat in clear vac pack to prevent unwrapping.</p><p></p><p>I will test laid down.</p></blockquote><p></p>
[QUOTE="nksmfamjp, post: 2303591, member: 1951"] Actually, it is a roll top closure. I get it tonight, I think. Plan is to put bag of ice in it for a 12-14 hours and confirm dryness. First I will confirm water tight. With water in the bag. Up, down, upside down! Then I will test with a bag of ice. Up, down, laid down for up to 24 hrs. I worry they will unpack, so I will seal all meat in clear vac pack to prevent unwrapping. I will test laid down. [/QUOTE]
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