I am looking at vacuum sealers to preserve some of this smoked goodness and also to package meats that are on sale at the grocery.
I think I will be freezing aprox 20 pounds at a time into 40 bags. Thats just a guestimate and could eventually go up in quantity if this goes well.
I am looking for recommendations for brands, models, things to look for, things you dont want, tips on vacuum sealing, etc etc.
Thanks in advance
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I'm kinda new to vacuum sealing and SV cooking, so I went to the FoodSaver website and got one on sale. Just tried it today with shrimp. Seems to have done well.
I'm kinda new to vacuum sealing and SV cooking, so I went to the FoodSaver website and got one on sale. Just tried it today with shrimp. Seems to have done well.
Over a period of 7 or 8 years I whupped through three toggle or foodsaver style external vac sealers. They all got ruined by liquids. Bought a chamber vac sealer 5 or 6 years ago. It needed the top replaced this year - no biggie. I'd go for the latter. VacMaster vp112s is a good bet.
I've got to prove the SV is worth it to get the boss to swing that loan. I'd love a chamber vac, but with the sale, I could sneak the FoodSaver under the window. Give me some time to get up-to-speed, then she'll be willing!
Foodsaver FM2000-033. I've had it for about 6 weeks and so far so good. Most of my cooks have been beef at 131 with one at 185 which I double bagged just to be safe. It's my very first vacuum sealer so I have nothing to compare it to.
I too use the 2100. I'm not trying to seal a water buffalo, so it works just fine... every time. Counter space can become cluttered quickly and that baby fits just fine among the other "necessities".
I'm in the market right now for a vacuum sealer. I've used Foodsavers in the past, they wear out and the bags are expensive. I was inspired by this thread- https://pitmaster.amazingribs.com/fo...-arrived-today . I see several plusses. Aside from longevity, you can seal liquids (yes, you may be planning to only seal meat, but any juice gets sucked up into the Foodsaver) and powders. The bags are cheap when purchased in bulk, thus making the sealing cost effective. I see it putting an end to plastic wrap and baggies. All leftovers will be sealed, so longer lasting in the refrigerator and no risk of spills or leaks. When I make bacon I can seal it rather than using a freezer bag for the wet cure, which has leaked on me in the past. Important documents can be sealed, protecting them from elements before storing. Yes the chambers are larger and heavier, but I see it being used almost daily, not just the occasional putting meat in the freezer, so finding a permanent, accessible home for it should not be an issue. However, I would never suggest going into debt to purchase one. Either get a cheap Foodsaver and save up for the chamber, or live without while saving up. I'll be pulling the trigger this week once the powers to be and I can decide on which one to get. I tend to lean towards getting the best (VP215- oil pump and vacuum gauge) whereas she wants to spend the least (VP112S) with the VP120 (having a vacuum gauge that is lacking on the VP112S) being the compromise.
Don't buy foodsaver bags. They cost way too much.
I get generic bags called VacSealBags form Amazon. Been using these for close to 3 years.
My foodsaver V2244 has served me well since June 2014. Still going strong, used almost everyday.
I agree... MBMorgan got me started on that 2 weeks ago. I got 100 feet of 11" wide bags for $16.👍 My Foodsaver model #2100 has been flawless for 2 years.
Ernest, just looked at Amazon, but it looks like I need the bags that can fit *inside* the machine. Not sure this will do that. (V3230) Any idea if it might fit?
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First off, I don't mean to offend, or contradict the experience of others. If an external vacuum sealer (Foodsaver types) serves you well, more power to you. These are the differences of external sealers versus chamber sealers I have discovered through my experience and research.
Operation: The externals I have used the bag is placed outside the machine, lined up with the suction chamber. The lid is closed and held down during the suction cycle. The lid then has to be held down during the sealing cycle, after which the lid is lifted and the bag removed. Double sealing requires holding down the lid for a second seal cycle. Chambers the bag is lined up over the sealing bar. The lid is closed and the suction cycle begins. One could put their hands in their pocket and watch, or fill the next bag to be sealed while this happens. At the end of the suction cycle the sealing cycle begins with no assistance, and double seals. On completion the lid is lifted and the bag removed. To be fair, I see they do have some externals that do not require holding down a lid while sealing, however I have no experience with them and you will pay more for them.
Products sealed: Chambers will seal anything, liquid, powder, or solid. Since the air is evacuated from the chamber, what is in the bag stays in the bag. Externals work only with solids as liquid or powder will be sucked out of the bag. Liquids can be sealed, however need to be frozen first. I am unaware of any way to seal powders with an external.
Longevity: Externals, and perhaps chambers with dry motors, are fine for limited use. However if processing a whole animal they will overheat, which may burn them out, or at least require a rest before continuing on. Oil motors run quieter and cooler, which is why commercial units that run all day use them.
Unit cost: Hands down the externals are less expensive than the chambers. My neighbour gets three or four Foodsavers at some discount place in Spokane at a time. When one burns out, off to the landfill it goes and the next one comes out of the box. We process whole deer, elk, and hogs, so we tend to go through them. I have no experience with the chambers yet, but reviews suggest they are workhorses. From what I can tell, an external runs from $50 to over $200. A chamber for home use runs from $500 to $700.
Bag cost: Hands down the chambered bags are cheaper. Posted above is $16 for a roll of 100' x 11". A case of 1000 12" x 14" bags in chambered is $80, or roughly $7 for 100` x 12".
So which is best? I suggest neither. Each one has to weigh out what they intend to use it for, how much they intend to use it, and what their budget allows.
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