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  • #46
    We lucked out and our first Foodsaver lasted for about 4-5 years of very heavy use. But when that died I switched to the VP215 (oil compressor chamber vac) and it was the best decision I ever made. As others have said it does a better job at vacuuming and sealing, it does liquids effortlessly and the cost of the bags is pennies compared to Foodsaver bags.

    Our standard bag is the 8x10 which I pick up at Costco in a mega box that lasts me at least 2 years. But for all other sizes I hit AK Butcher Supply which is as good as others have pointed out. Very courteous and helpful and they have everything you need.

    I just tried my first attempt at retort canning (courtesy of a couple free bags from AK Butcher Supply) with some smoked salmon and I'm now a huge fan. I had to increase the seal time to 5 seconds to create a secure seal but that was the only change I had to make to the vaccum sealer. 10 lbs for 90 minutes in the pressure cooker. I'm so happy with the results I'll be stopping by AK Butcher Supply for more retort bags and I'll save my mason jars for pickling.

    I've attached a few pics of how I used the jars of canned salmon to keep the bags from expanding/exploding and the final product.

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    • #47
      Originally posted by kasilofchrisn View Post
      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.
      This is exactly how we've been doing it for years and it works great. I don't know how many of the Food Saver machines we trashed before buying the chamber machine from Alaska Butcher Supply. My wife and I use it and our two boys and their families use it for all our game. We usually do about 90 reds every year and a couple moose and a caribou or two. What a relief to no longer have to use a couple or three machines and still sit around waiting for them to cool down.

      We have the MVS31x and couldn't be happier. Just remember to change the oil annually. Once you upgrade, you will never regret it.

      This is of course JMHO!
      Someday someone may kill you with your own gun, but they should have to beat you to death with it because it is empty.

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      • #48
        Originally posted by Cheeser View Post
        We lucked out and our first Foodsaver lasted for about 4-5 years of very heavy use. But when that died I switched to the VP215 (oil compressor chamber vac) and it was the best decision I ever made. As others have said it does a better job at vacuuming and sealing, it does liquids effortlessly and the cost of the bags is pennies compared to Foodsaver bags.

        Our standard bag is the 8x10 which I pick up at Costco in a mega box that lasts me at least 2 years. But for all other sizes I hit AK Butcher Supply which is as good as others have pointed out. Very courteous and helpful and they have everything you need.

        I just tried my first attempt at retort canning (courtesy of a couple free bags from AK Butcher Supply) with some smoked salmon and I'm now a huge fan. I had to increase the seal time to 5 seconds to create a secure seal but that was the only change I had to make to the vaccum sealer. 10 lbs for 90 minutes in the pressure cooker. I'm so happy with the results I'll be stopping by AK Butcher Supply for more retort bags and I'll save my mason jars for pickling.

        I've attached a few pics of how I used the jars of canned salmon to keep the bags from expanding/exploding and the final product.

        [ATTACH=CONFIG]98340[/ATTACH][ATTACH=CONFIG]98341[/ATTACH]
        Sorry Pics don't work for me. Love to see how you do it.

        Dan.

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        • #49
          Originally posted by Aussie Iron View Post
          Sorry Pics don't work for me. Love to see how you do it.

          Dan.
          I noticed the pics were there then when I went back the links were somehow broken. I'll give it another try.


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          • #50
            Still no pix.

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            • #51
              Originally posted by akgriz View Post
              Still no pix.
              When I click on the links I'm seeing the pics. If anyone has any idea why some aren't seeing the pics I'm all ears.

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              • #52
                Another Vp215 owner from Costco here. Best thing I've done for packing food. We didn't kill the Food Savers outright, but getting seal failures due to not getting the sealing area perfectly dry, having to wait multiple times for the bar to cool, and other issues when you only have one day to pack a moose or a steer led us to getting the more expensive unit. It never misses a beat and we use it all the time to vac pac things you'd normally use ziplocs for. I have it on a cart that rolls into a closet next to my kitchen. I cook a ton of stuff sous vide, so I use it a bunch to pre-prep meals.

                The other thing I finally got was a decent 3/4 horse grinder after struggling with lesser models and wasting time.
                Bunny Boots and Bearcats: Utility Sled Mayhem

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                • #53
                  Just wanted to mention that Trustworthy in Soldotna is advertising a Weston chamber vac for $799.
                  Sheep hunting...... the pain goes away, but the stupidity remains...!!!

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                  • #54
                    Originally posted by 4merguide View Post
                    Just wanted to mention that Trustworthy in Soldotna is advertising a Weston chamber vac for $799.

                    I noticed that, is that oil or dry? Is Weston a quality machine?

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