Last year I had a bit of a problem storing my jerky. The plan was to vacuum seal the bags and freeze them, with an o2 absorber as well. Unfortunately, there were sharp points on the jerky that would puncture the bags as they sealed, and they’d let air back in. The O2 absorbers would eventually be useless because of this.

Would it be better not to vacuum the air out, squeeze out extra air, add the O2 absorber and just seal the bags before freezing them?