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Post by magnumwheelman on Oct 23, 2023 9:27:31 GMT -5
did a search, & found one old thread ( I think 2013 ) so thought I'd ask again, to see if there are more current offerings... we used to have a really old one, that we were no longer able to get bags for... we are getting ready to harvest the Tilapia I grew this year, & thinking a new vacuum sealer might be nice... I have between 100 & 200 points I can use at Cabela's, so that where I started looking... this is the one I have marked right now... www.cabelas.com/shop/en/cabelas-12-commercial-grade-vacuum-sealercurious what you guys are using, & thoughts on this one??? |
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Post by kevshell on Oct 23, 2023 9:42:18 GMT -5
I use a FoodSaver. In fact I have 2 (2 locations). I do like them yet have no experience with others. They work well. I've used them for buying meat in bulk then splitting it up, sealing and freezing smoked meat when I made extra, etc. The only gripe I have with these units is they can be finicky at times getting the bags to seat and seal (it could be me). That said I've started to look at more robust units for when I start processing my game here.
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Post by squawberryman on Oct 23, 2023 10:27:32 GMT -5
Do yourself a favor and do a little research on vacuum chamber sealers before you buy a countertop sealer
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Post by magnumwheelman on Oct 23, 2023 11:26:17 GMT -5
that's what I'm starting to do  so by the way... on line you pay for consumer reports vac sealer testing results... so go to the next couple lists... best is not even listed in the 2nd list... I thing those goys buy spots on lists... that's why I'd rather ask real outdoors men, that use them, what they like |
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Post by squawberryman on Oct 23, 2023 13:27:57 GMT -5
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Post by magnumwheelman on Oct 23, 2023 14:00:47 GMT -5
we have never done liquids, but MRS makes soups all winter long, so they could go into bags instead of rigid plastic containers... that one looks pretty interesting... have you used that model???
I've heard that marinating in a vacuum bag, really sucks the flavor into the meat, in short order...
we ended up with a grass fed beef this year ( I always corn feed the last quarter year, before they go to the locker ) but the guy we bought this one from couldn't catch it... he had it in the pasture for over a year, after we agreed we would take it... think we'll be doing a lot of marinating on this one... there hasn't been any fat on the meat we've tried... about like cooking buffalo
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Post by squawberryman on Oct 23, 2023 14:54:45 GMT -5
To me they are night and day in terms of effectiveness, use
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Post by kevshell on Oct 23, 2023 16:46:42 GMT -5
This is not really night and day different price wise if it's that much better. |
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Post by squawberryman on Oct 23, 2023 18:44:25 GMT -5
I've used a five year old one, that was 300 at a time. When I get a pile of fish it performs as I wish. I can't afford one the size I'd like to have! Do the research, find objective pros and cons.
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Post by rickiesrevenge on Oct 23, 2023 19:04:35 GMT -5
I've been using a VacMaster VP215 for a few years and absolutely love it. Not cheap.
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Post by kevshell on Oct 23, 2023 19:41:31 GMT -5
One of these may go on the list for next year.
(They're 15% off at Amazon right now)
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Post by zeus on Oct 23, 2023 19:52:39 GMT -5
westonbrands.com/weston-pro-3000-vacuum-sealer-stainless-steel-65-0401-wBest ones we’ve ever used. We burned up FS versions every year. This one I’ve had for about 12 years. I have given these to brothers and dad etc. they all still have them running. These were the guys making the Cabelas upper end one back then. My unit says Cabelas. I had a heat strip go out when I was vacuuming bison. Cabelas wanted $30 for it and two week wait. Found these guys and found out they made the unit. Sent me a pile of the strips, and the tape overnight for $30. I’m like the others, my next will likely be a chamber system.
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kb9424
.240 Incinerator
Posts: 52
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Post by kb9424 on Oct 23, 2023 20:26:26 GMT -5
www.meatyourmaker.com/preserve/food-sealer/vacuum-sealers/chamber-vacuum-sealer/1117075.html#start=1Upgraded from Foodsaver to this and immediately wished I had upgraded years ago. Just my opinion but chamber is definitely the way to go. Yes, it’s heavier and a little more cumbersome, but it’s way more versatile than the Foodsaver types. In addition to meat, I’ve used it to seal soups, broth and even a bag of water as a sales pitch to a friend. It worked and he bought one too! When sealing liquid it has to be chilled or else you’ll have one heck of a mess on your hands. The only downside to this machine is volume. I wish it was a little bigger for larger roasts, like Boston butts (I butcher my own hogs too). Also, when sealing small bags you need to build up the interior so the bags sit level which make it easier to seal. There’s other brands out there but I don’t think you’ll be disappointed with a chamber vac.
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Post by contender on Oct 23, 2023 21:19:08 GMT -5
If/when my vacuum sealer dies,, I'll be going to a chamber type.
We use ours not only for stuff I butcher,, we also use it (as noted above) to marinating meat, AND cooking in our sous-vied cooker. Wonderful addition to our kitchen.
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Post by squawberryman on Oct 24, 2023 7:11:45 GMT -5
Ricky does that thing indeed weigh ninety pounds as the web states?
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