# Weight needed?

**URL:** <https://community.anovaculinary.com/t/weight-needed/9910>\
**Category:** General\
**Created:** [October 22, 2017, 10:43pm UTC](https://community.anovaculinary.com/t/weight-needed/9910 "2017-10-22T22:43:08Z")\
**Posts on this page:** 1\
**Showing post:** 3

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [October 23, 2017, 12:11am UTC](https://community.anovaculinary.com/t/weight-needed/9910/3 "2017-10-23T00:11:24Z")

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Meat is usually dense enough to sink on its own no matter if it’s vacuum sealed or done in zip-lock bag with air expelled by immersion method.

There are numerous threads in existence on how to stop your bags from floating. Here is just one that I grabbed in a hurry:

> [@Keep bags from floating](https://community.anovaculinary.com/t/keep-bags-from-floating/216):
>
> Any tips on how to weigh down vacuum bags so they don’t float, especially for long cook times?

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