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  • #31
    Originally posted by ptarmiganted View Post
    Isn't the size of the chamber and the sealing bar a limitation when you are trying to vac large pieces of meat? How big a piece can these things do?
    There are different sizes of machines. One limitation on the one I use is that most salmon fillets have to be cut in half. It can do large volume pieces of meat or multiple pieces of fish if stacked/laid side-by-side, but it can't do super long pieces.

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    • #32
      Originally posted by 4merguide View Post
      Really? Even the part about "real Alaskans"? Amazing....learn something new everyday I guess. And all this time I thought those pioneers that blazed this country well before vacuum packers were even a thought were "real" Alaskans. Who knew?
      That part was mostly in jest.
      But what I was referring to when I say that is the person and you know this kind of person I'm sure.
      He's the one who breaks out his FoodSaver once every couple of months to put up a couple of salmon fillets or to break down a large block of cheese and throw some in his freezer. And that is the extent of his yearly vacuum sealing.
      Then you have a guy who does a moose or Caribou every year or every other year, a few hundred pounds of halibut, 30-50 salmon, and a bunch of garden produce for the freezer etc.
      Their vacuum sealer is sometimes used on a weekly basis and when it is used it is sometimes used for several hours at a time because you have a large amount of stuff that you need vacuum sealed.
      Those early pioneers had a different kind of diet because they couldn't preserve things the way we do nowadays.
      Sure they got along all right but I wouldn't want their diet.
      I like being able to pull some zucchini out of my freezer to make zucchini bread in the middle of winter or have a salmon on the BBQ grill in December.
      "The closer I get to nature the farther I am from idiots"

      "Fishing and Hunting are only an addiction if you're trying to quit"

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      • #33
        Originally posted by Brian M View Post
        There are different sizes of machines. One limitation on the one I use is that most salmon fillets have to be cut in half. It can do large volume pieces of meat or multiple pieces of fish if stacked/laid side-by-side, but it can't do super long pieces.
        One-trick a friend of mine taught me that works well for me is this:
        I take a red salmon fillet with the skin on and make a cut in the center of the fillet down to the skin leaving the skin intact.
        I then pick it up folding the filet in half with the meat side out and vacuum seal it.
        When it comes out of the bag I simply unfold it put my seasonings on it and put it on the barbecue grill and you would never know that it was not a complete filet when it is presented at the table.
        I have also heard but not yet tried that you can use the rolls for the FoodSaver sticking the end of the bag into the chamber vac just beyond the seal bar.
        Close the lid and it will supposedly seal the FoodSaver type bags this way.
        "The closer I get to nature the farther I am from idiots"

        "Fishing and Hunting are only an addiction if you're trying to quit"

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        • #34
          Put 2 pieces together with the skin out. Then wrap in clear wrap 2-3 times and fold. Then vacuum seal. Keeps the moisture in and you are not sucking moisture into the vac sealer.

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          • #35
            Originally posted by DucksAndDogs View Post
            Is there a favorite model of chamber unit that you guys are using?

            Bump for the evening crowd.
            Originally posted by AGL4now
            Discovered that prayer helps sometimes. Also what a penis sheath looks like a few inches from my forehead.

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            • #36
              We have a commercial Vacmaster with dual seal bars. It spent 3 years packing halibut and salmon for 2 charter boats every day in the summer. Now it packs all the monthly Costco meat, our home fish, friends fish, occasional moose and deer, camping supplies, etc. In 15 years Iíve changed the lift struts for the lid once, and changed the oil in the pump once. Thatís it. It just works.

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              • #37
                Originally posted by gbflyer View Post
                We have a commercial Vacmaster with dual seal bars. It spent 3 years packing halibut and salmon for 2 charter boats every day in the summer. Now it packs all the monthly Costco meat, our home fish, friends fish, occasional moose and deer, camping supplies, etc. In 15 years Iíve changed the lift struts for the lid once, and changed the oil in the pump once. Thatís it. It just works.

                Do you have a model model number or an equivalent model number for whatís currently available? I think I want to go ahead and pick one of them up and want some real life experience vs. paid reviews online.
                Originally posted by AGL4now
                Discovered that prayer helps sometimes. Also what a penis sheath looks like a few inches from my forehead.

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                • #38
                  Originally posted by DucksAndDogs View Post
                  Is there a favorite model of chamber unit that you guys are using?
                  We use what is equivalent to the minipack MV31. Many years, countless fillets, and well over 50 big game animals through it (at least) and still works like day one. They have them at Alaska Butcher Supply.

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                  • #39
                    Iíll go take a look. Do you happen to know if thatís one of the models theyíll rent out? Planning to be putting some stuff in the freezer on Tuesday and wouldnít mind trying one out...
                    Originally posted by AGL4now
                    Discovered that prayer helps sometimes. Also what a penis sheath looks like a few inches from my forehead.

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                    • #40
                      Originally posted by DucksAndDogs View Post
                      Do you have a model model number or an equivalent model number for whatís currently available? I think I want to go ahead and pick one of them up and want some real life experience vs. paid reviews online.
                      VacMaster VP215 here. Costco in Anchorage.
                      Works great for me.

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                      • #41
                        Originally posted by DucksAndDogs View Post
                        Do you have a model model number or an equivalent model number for whatís currently available? I think I want to go ahead and pick one of them up and want some real life experience vs. paid reviews online.
                        I believe itís an SVP20 or maybe 40. It must weigh 150 pounds. We use some folks in WA for service and bags. Vacupack.com I think it is.

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                        • #42
                          We have a vp210.
                          Just used it again last night to vacuum seal some cabbages for the freezer.
                          Alaska butcher supply told me the vp210 with the oil less pump would not do the retort pouches for canning salmon.
                          But my online research stated otherwise and I was able to use the retort pouches with it anyway and it worked out great.
                          I just had to increase the seal time until it sealed the pouches well.
                          I know I paid less than a thousand for this unit.

                          Sent from my S60 using Tapatalk
                          "The closer I get to nature the farther I am from idiots"

                          "Fishing and Hunting are only an addiction if you're trying to quit"

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                          • #43
                            Originally posted by DucksAndDogs View Post
                            Iíll go take a look. Do you happen to know if thatís one of the models theyíll rent out? Planning to be putting some stuff in the freezer on Tuesday and wouldnít mind trying one out...
                            If itís anything like ours, make sure the rental includes a hand truck. Itís a heavy SOB.

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                            • #44
                              We also have the VP215 from Costco. I don't think I'll ever need to buy another one, but if I did I'd buy the same one again.
                              "Fishing relaxes me. It's like yoga, except I still get to kill something." --Ron Swanson

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                              • #45
                                Had and went through 2 foodsavers, moved to the vacmaster 120(dry pump) ran 2 k bags through that one. Foodsaver machines coasted 80 each, bags pre cut for foodsaver run 50 cents(yes rolls are cheaper then precuts). The basic vacmaster ran me around 500, 2000 bags ran me 166(78 per 1000)
                                Total for a few years with each(4 years) 160 + 1000 is 1160 for the food savers. 500 + 166 is 670 or so.
                                I've used the vacmaster, and the mini pac, I'm glad I tried the vacmaster and it got me in the chamber sealer game.
                                The mini Pac is a huge step up in speed. 2-3 cycles per minute vs one. And the vacuum the minis pull is better(I've used the 215 vs the mvs31).

                                I would rent one if your thinking about it.

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