FOODSAVER???

[ciret]

I'm assuming a foodsaver is a vacuum sealer thing.

I've thought about getting one of those. What do you recommend? Any brands/models to steer away from?

Thanks for the feed back.

[Jorge]

you assume correctly. I love mine. If I have the smoker going I have no problem putting more meat than we can eat in. Saves on time, clean up, and fuel. Meat keeps great. If I get a good deal on brisket I can do an extra or two and slice it all up after it has cooled and then store in the freezer in serving size bags. Rarely run out of Q, and it tastes about as good as it does straight from the smoker. Really handy if you hunt or fish.

We picked up a Tilia Foodsaver at Sam's that came with some bags, a couple different containers for about $120. Love it. If you have Bed Bath & Beyond, or Linens n Things close it might pay to check them out if you have a 20% off coupon. I've been told that Black & Decker bags work with the Tilia model, but haven't tried it myself, and they are cheaper.

Hope that helps some. Happy to answer any other questions if I can, and I'm sure there will be plenty of good advice from others here.

[willkat98]

Heres a two page Foodsaver discussion

http://206.180.232.131/~brethren/index.php?name=PNphpBB2&file=viewtopic&t=440&highlight=saver

[Stucue74]

Diddo on what Jorge said. I got a really good deal, paid a hundred bucks at Ace Westlake back in December and love it, can't imagine life without it. It's also great for winter when doing chili and stews, get the jar attachement and store in serving size jars and have home made chile/stew all year.

[brdbbq]

We got ours off Ebay at a damn good price.

[Solidkick]

Everyday price at JCP is 119.95. Not a lot of mark up in these type items to play with the sale price, so if you get one for around 100.00, you've done good. I think there also may be some kind of an agreement that you won't sell below a certain price. I know the Popiel products and Miracle Blade products don't get advertised below what is generally running on their TV ads, but you save the shipping.

[Stucue74]

Everyday price at JCP is 119.95. Not a lot of mark up in these type items to play with the sale price, so if you get one for around 100.00, you've done good. I think there also may be some kind of an agreement that you won't sell below a certain price. I know the Popiel products and Miracle Bland products don't get advertised below what is generally running on their TV ads, but you save the shipping.


I agree. I haven't seen any advertised prices for less than $120. They only had one at ACE when I bough, and I think it was mispriced. Oh well, there loss.

[jt]

Heres a two page Foodsaver discussion

http://206.180.232.131/~brethren/index. ... ight=saver

I got the DEBUG thing on this one...

[Solidkick]

Miracle Bland



Ooops Never Bland. sorry for the typo. Will fix before Brian tears me a new one.........

[ciret]

Thanks, for the feedback.

Now for the sale watching mod :)

[The_Kapn]

I bought the foodsaver 550 model from E-Bay. Retail is $99, "Buy it now" normally $85 or so.
The 550 is "middle of the line" and works great for us.
I bought from a private seller for $74 including shipping. Been used for one baggie only. Like new and worked perfectly!
We bag a bunch of stuff. Q bags fine!
One lesson learned--I bagged some beef jerky in late Feb and froze it. Bad move. Opened a bag at daughter's house and the flavors were so concentrated (bitter) it was horrible. Tough as shoe leather also. Threw out 2 quart bags of primo (origonally) jerky. Gonna do a test batch with one bag in freezer, one in frig, and one at room temp. Need to see if problem was bagging, freezing, or both!!!
So--don't bag any jerky yet unless you want to play the mad scientist like me!
As for Q, I opened 3 week old "bagged and frozen" and it was wonderful!! I think the other guys say the same for even longer storage periods. We boil in the bag for 15 minutes. Comes out piping hot with all the juices intact.

Enjoy!
TIM

[brdbbq]

Why freeze jerky ???

[The_Kapn]

Why freeze jerky ???

No real good reason except I like to experiment.

I wanted to see if the flavor held on long term storage even better than at room temps. I seem to eat most of it as fast as I cook it. But, I send some to family and friends who tend to "ration it out". Wanted to see if freezing worked.
Answer appears to be a resounding NO!
Also, I get Venison during the season and wanted to "spread it out" over the other 9 months. Just glad I didn't experiment with Venison!!!!
Now I am really curious and will finish trying to figure it out.

Just me- I love a challenge!!

TIM

[willkat98]

Heres a two page Foodsaver discussion

http://206.180.232.131/~brethren/index. ... ight=saver

I got the DEBUG thing on this one...

Click it two times

[willkat98]

Why freeze jerky ???

I can get more of it into the hole in the yard when frozen

[Jorge]

try covering it with relish, sport peppers, celery salt, tomato, onion, and mustard, in a poppy seed bun. :D

[willkat98]

try covering it with relish, sport peppers, celery salt, tomato, onion, and mustard, in a poppy seed bun. :D

The jerky? Really?

Sounds like an overdone hot dog you chew forever.

Bought a bag of beef jerky a couple years back to see what the fuss was about.

Couple bites, and the rest went to the dog.

[Jorge]

Sounds crazy but it's good stuff. Give it a shot.

[willkat98]

Sounds crazy but it's good stuff. Give it a shot.

I can only get the beef jerky in a bag at Menards. Will that work, or are you talking about your own "special blend" or something.

[Jorge]

It would pobably work best with some home cured, but for a sample I figure a decent store bought bag would work. If you like it REALLY spicy you might want to add a little cayenne.

[brdbbq]

try covering it with relish, sport peppers, celery salt, tomato, onion, and mustard, in a poppy seed bun. :D

The jerky? Really?

Sounds like an overdone hot dog you chew forever.

Bought a bag of beef jerky a couple years back to see what the fuss was about.

Couple bites, and the rest went to the dog.

Dog has good taste.

[Bigmista]

If ya can't afford the Food Saver, try the Glad Press & Seal Plastic. Works good for me!

[midnight]

Buy the best one you can afford! I bought a Food saver for $100 and used for about a year. I really liked it, but the heat sealing unit quit working. I was in a hurry to vac seal some Q so I went to Wally World and bought a Black and Decker vac sealer......piece of junk!! Almost 50% of my bags loose thier seal within 12 hours, and I have used both Food Saver and B&D brands of bags with the same results.

If I buy another one I will spend th $300 and get a realy good one.

[willkat98]

Anyone know if Ronco sells one?

Those products are the schinitz

[brdbbq]

Anyone know if Ronco sells one?

Those products are the schinitz

Not sure I do know they have tooth brushes for your dog though. Electric at that

[willkat98]

Last weekend, the wife saw Bobaks (our favorite local sausage maaker) had Brats on sale for .99#.

So she bought 10#. Butcher looked at her funny. She asked him to stop when the scale read 9.6# and there was a mountain of sausage on there.

I packaged them up in HD foil in 4's and 6's for later meals. farking 48 links. gave couple dozen to the neighbors and family.

I said, you know hun, we need a Foodsaver.

Just picked up a Foddsaver 800 at Kohl's for $95 or so. It said regular $165, but I don't believe that retail sticker crap.

Anyway, Can't wait to use it.

My mother in law, when she first got one, tried it on a loaf of bread. Sucked the air right out of it. Flat as a pancake. When she opened it, it didnt come back to life. Pita mod.

It was funny.

[racer_81]

Last weekend, the wife saw Bobaks (our favorite local sausage maaker) had Brats on sale for .99#.

So she bought 10#. Butcher looked at her funny. She asked him to stop when the scale read 9.6# and there was a mountain of sausage on there.

I packaged them up in HD foil in 4's and 6's for later meals. farking 48 links. gave couple dozen to the neighbors and family.

I said, you know hun, we need a Foodsaver.

Just picked up a Foddsaver 800 at Kohl's for $95 or so. It said regular $165, but I don't believe that retail sticker crap.

Anyway, Can't wait to use it.

My mother in law, when she first got one, tried it on a loaf of bread. Sucked the air right out of it. Flat as a pancake. When she opened it, it didnt come back to life. Pita mod.

It was funny.

Kohl's eh? I can never find the Kohl price on anything, but they always seem to have 25% off.

I "need" one. Send report when you use yours.....

Pita Mod is hilarious.

[willkat98]

I sucked my first italian sausage last night.

and yes Phil, it was mild.

[Solidkick]

Just picked up a Foodsaver 800 at Kohl's for $95 or so. It said regular $165, but I don't believe that retail sticker crap.


Yep, that's the world of retail. I posted earlier that the ones at JCP was 119.95, now they are 99.99 but is now considered a "Value Right" item meaning it will never be included in any additional percent off or dollar off coupon promotions.

I'm gonna go ahead and pick one up this weekend. then I'm gonna call Bill's wife and see if she can find me 10#s of brats somewhere!

[kcquer]

Has anyone found their foodsaver to be useful for marinating/brining. The infomercials used to tout the vaccuum action to be effective for quick marinades. If it works I wonder would if this could be used in a contest situation where soaking time was limited?

[Solidkick]

I would think vacuuming all the air out of the bag would have to force the mariniade into the muscle fiber to some extent. The trick might be keeping the marinade from leaking out while sealing the bag. I'll definitely give it a try and post my results for you.

As far a competition, I wouldn't see where it would be any different than using a gallon bag, but we'll see what the experienced ones have to say.

[kcquer]

I would think vacuuming all the air out of the bag would have to force the mariniade into the muscle fiber to some extent. The trick might be keeping the marinade from leaking out while sealing the bag. I'll definitely give it a try and post my results for you.

As far a competition, I wouldn't see where it would be any different than using a gallon bag, but we'll see what the experienced ones have to say.

A word of caution, a friend of mine used his for this and had trouble keeping the marinade out of the machine. I think he said putting the meat in a shallow casserole dish helped. I was thinking this might be better done in a container than a bag.

I think the theory is that air is forced from the meat and "parking spots" for the marinade are created.
If vaccuum would allow the brining/marinading of a brisket/butt in a few hours instead of a day or two, that would be cool.

[kcquer]

http://www.foodsaver.com/products.ad2?productID=1188&catalogID=1010

Manufacturers info here so I have my grain of salt handy, read the second paragraph.

[Bellybro]

Belly Bother II might have some insight on this as he has one he uses alot.

What say you D?

[Bellybro]

Belly Bother II might have some insight on this as he has one he uses alot.

What say you D?

[The_Kapn]

I will confirm that sucking moisture into the vacumn pump will ruin it and void the warrantee. My neighbor did that :oops:
Even when bagging leftover Q, I roll a paper towel and place it between the meat and the open edge and shut off the process if I see any moisture headed for the sealer section.
In an old thread, I discussed vacumn bagging Jerky and don't need to bring that all up again.
But, the Jerky was ruined because the flavor became so intense it was bitter and overpowering.
I have noticed no flavor change in regular Q (spares, pullled pork and beef, turkey drummies and wings) that were bagged. They were as jummy and moist as new :lol:

So, marinating might (and probably would) be sped up, but you would need to use a container like the one they sell or one of the "vertical" ones they also have.
TIM

[Smoke4Brains]

Can't see marinating much in that cannister shown. My steaks are bigger than that. :)

[kcquer]

I was thinking a 2.5 gallon bucket (short 5) with an aquarium air system check valve siliconed into the lid to hook up the hose to would work well for butts/briskets and still fit in a large cooler.

[Jorge]

We use a two person method to marinate. Let the bag kind of hang over the edge of the counter so that it's vertic;le and I support it. Better half works the Foodsaver. This usually allows us to get all of the air out, without sucking any into the pump doohickey. I also cut back on the amount of marinade a bit. Trial and error thing that we haven't perfected yet. I've only used fairly mild marinades and it did increase the amount of flavor some. Best suggestion I have is to think about experimenting with several smaller and more inexpensive cuts of meat to get a feel for the process and go from there. Maybe a couple of Chusck roasts? Hmmm need to check the sales.....

[ciret]

Earlier in this thread midnight commented on his B&D unit not making good seals. Have others had this problem with the B&D units? Was midnights a lemon or is the B&D junk?

[fidel24]

b&d are junk..Had a 300 that wouldn't seal half the time..I now have a foodsaver 825..love it. I have marinade steak and sent them to college for the kid..He says they are the best steaks ever...

[parrothead]

then I'm gonna call Bill's wife and see if she can find me 10#s of brats somewhere!

Make sure you call her dude. She loves it.

[Cuelio]

I have the cheapest Tilia Foodsaver model (can only use it on bags as opposed to jars, etc.). I bought mine from Target at about $60. Works great.

Bill, I can hear the knee cartiledge (sp?) of your avatar tearing every time I look at it.

[Stucue74]

I just went to Tilia's website and ordered the quick marinator and a set of the bulk storage canisters. Been looking for the marinator in stores but never seem to find it anywhere. The marinator is 2.25 qts so it should be able to hold a couple decent sized steaks, if not one at least. They say it only takes 15 minutes so if you have to you could still do a couple of loads pretty quickly.

I'll try it out and report back.

[The_Kapn]

I was slicing Bottom Round for some Jerky when the mairnade discussion came up.
My FoodSaver came with a 1 Pint vacuum canister which I have never used.
So--I cut off 2 similar pieces of meat. Each about 2" square X 1" thick.
Put one in the vacuum canister with 1/2" soy. Put the other in a similar sized tupperware. Pulled a vacuum in the one and put them both in the refrig for 4.5 hours.
I figured that the soy, since it stains the meat, would visually show penetration into the meat. Just a guess.
Sliced both of them open.
Both were surface stained where they had been sitting in the Soy.
Neither showed any visual sign of Soy penetration internally.
Don't know what this means--just FYI.
OH- the FoodSaver was working to pull the vacuum in a pint container. Someone mentioned using a 2.5 gallon bucket as a vacuum chamber.
Might-just might- burn the thing up. It is a tiny pump for small areas.
Just a thought.
FWIW.
TIM

[spoon]

FYI - Sears has the Tilia FoodSaver 800 and 900 on sale right now through 9/14. You can order online at sears.com

[willkat98]

Jorge

Let us know how the chuscks come out.

I'd use thisk wood for best flavor

[jt]

Looks like the 900 has an "Instant Seal" feature so you can control when it does its thing. Would this maybe help with marinating and avoiding sucking up the liquid? Anyone got this model?

[Bigdog]

Jorge

Let us know how the chuscks come out.

I'd use thisk wood for best flavor

Thisk, thisk. :roll:

[willkat98]

Jorge

Let us know how the chuscks come out.

I'd use thisk wood for best flavor

Thisk, thisk. :roll:

Poohbah always uses thisk on his chuscks.

Swears by it.

[Jorge]

Cooking tomorrow with a little luck. I'll let you know. Checking sams for a set of cast iron cookware later today. I just want the dutch oven to do some carne guisada in the smoker, instead of smoking the meat some and finishing in the oven. Will Foodsaver that too...to stay on topic.

[willkat98]

FOOD STORAGE TIMES


TOPIC: Staples

REFERENCE: Cupboard Storage Chart - Michigan State University



STAPLES RECOMMENDED STORAGE HANDLING HINTS
AT 70F.
---------------------------------------------------------------------
Baking Powder 18 mon. or expir. Keep dry and covered
Baking soda 2 years " " " "
Cereals
unopened 6 - 12 mon. Refold package liner
tightly after opening
opened 2 - 3 mon.
cooked 6 mon.
Chocolate
semi-sweet 2 years Keep cool
unsweetened 18 mon. " "
Cocoa mixes 8 mon. Cover tightly
Chocolate syrup
unopened 2 years " "
Chocolate syrup
opened 6 mon. Refr. after opening
Coffee
cans-unopened 2 yrs.
cans-opened 2 wks. Refr. after opening
instant-unopened 1 - 2 yrs.
instant-opened 2 wks.
Cornmeal 18 mon. Keep tightly closed
Cornstarch 6 - 8 mon. " " "
Flour
white 6 - 8 mon. Keep in air tight cont.
whole wheat 6 - 8 mon. Keep refr. Store air tight
Honey 12 mon. Cover tightly. Refr.
after opening to extend life
Molasses
unopened 12 mon. Keep tightly closed
opened 6 mon. Refr. to extend life
Marshmallows 2 - 3 mon. Keep air tight
Mayonnaise
unopened 2 - 3 mon. Refr. after opening
Milk
condensed or
evaporated 12 mon. Once opened, store in
non-fat dry
- unopened 6 mon. air tight containers
- opened 3 mon.
Pasta 2 yrs. Once opened, store air tight
Salad dressings
bottled
- unopened 10-12 mon. Refr. after opening
- opened 3 mon.
made from mix 2 wks.
Salad oils
unopened 6 mon. Refr. after opening
opened 1-3 mon. " " "
Shortenings -solid 8 mon. Refr. not needed
Sugar
brown 4 mon. Airtight containers
confectioners 18 mon. " "
granulated 2 yrs. Cover tightly
Vinegar
opened 1 yr. " "




TOPIC: Mixes and Packaged Foods

REFERENCE: Cupboard Storage Chart - Michigan State University



MIXES AND RECOMMENDED STORAGE HANDLING HINTS
PACKAGED FOODS AT 70F.
---------------------------------------------------------------------
Biscuit, brownie, &
muffin 9 mon. Keep cool and dry
Cake mixes 9 mon. " " " "
angel food 1 yr.
Casseroles
complete or
add own meat 9 - 12 mon. " " " "
Cookies
homemade 2 - 3 wks. Airtight containers
packaged 2 mon. Keep box tightly closed
Crackers 8 mon. " " " "
Frosting
canned 3 mon. Ref. leftovers
mix 8 mon.
Hot roll mix 18 mon. Airtight container
Pancake mix 6 - 9 mon. " "
Pie crust mix 8 mon. Keep cool and dry
Potatoes
instant 6 - 12 mon. " " " "
Pudding mixes 12 mon. " " " "
Sauce and gravy
mixes 6 - 12 mon. " " " "
Soup mixes 12 mon. " " " "




TOPIC: Canned and Dried Foods


Canned and RECOMMENDED STORAGE HANDLING HINTS
Dried Foods AT 70F.
---------------------------------------------------------------------
Canned foods,
unopened 12 mon. Keep cool
Canned foods, opened
baby food 2 - 3 days Refr. after opening*
fish and seafood 2 days
fruit 1 wk.
meats 2 days
pickles, olives 5 days
vegetables 3 days
Fruits - dried 6 mon. Keep cool, air tight
Canned fruit juices 9 mon. " "
Vegetables - dried 1 yr. " " " "
*The FDA is concerned about storing foods in opened cans because of cans
using lead solder. FDA now recommends acid foods like fruits and tomatoes
once opened should be transferred to glass or plastic




TOPIC: Spices, Herbs, Condiments and Extracts

REFERENCE: Cupboard Storage Chart, Michigan State University



SPICES, HERBS, RECOMMENDED STORAGE HANDLING HINTS
& CONDIMENTS AT 70F
---------------------------------------------------------------------
Catsup, chili sauce
unopened 12 mon.
opened 1 mon.
Mustard, prepared yellow
unopened 2 yrs.
opened 6-8 mons. May be refrigerated
Spices and herbs
whole 1-2 mons. Store airtight, dry,
ground 6 mon. away from sunlight and
herbs 6 mon. heat
herb/spice blend 6 mon.
Vanilla - unopened 2 yrs. Keep tightly closed
opened 1 yr. " " "
Other extracts
opened 1 yr. " " "





Utah State Extension Service

[spoon]

Cooking tomorrow with a little luck. I'll let you know. Checking sams for a set of cast iron cookware later today. I just want the dutch oven to do some carne guisada in the smoker, instead of smoking the meat some and finishing in the oven. Will Foodsaver that too...to stay on topic.

Jorge, I just purchased a 5-qt dutch oven at Amazon - very good price - no tax, free shipping. They have the full Lodge line. I paid the little extra for the "pre-seasoned" model whereby Lodge seasons it. Couldn't be happier. If you can wait -- and it sounds like you're cooking tomorrow so maybe you can't -- you may want to check out Amazon.

[Jorge]

Just picked up a set for $39. Not quite Lodge gut seems pretty good. I'll look at the Lodge on Amazon later, when I can stand the shock of how much $ I wasted. Thanks for the tip Spoon! :D

[Solidkick]

Picked up my 800 last weekend. Hoping to have something to seal Smoked wise this weekend!

[willkat98]

Jorge, I got the New Braunfels Cast Iron pot that Big Al sold to me wholesale.

Let me know how you like yours. I love mine (Thanks Al!!)

[Stucue74]

I just went to Tilia's website and ordered the quick marinator and a set of the bulk storage canisters. Been looking for the marinator in stores but never seem to find it anywhere. The marinator is 2.25 qts so it should be able to hold a couple decent sized steaks, if not one at least. They say it only takes 15 minutes so if you have to you could still do a couple of loads pretty quickly.

I'll try it out and report back.


Well, I finally got the shipment from Tilia after 3 weeks. Tried the marinating canister twice now. First was with some shrimp and tenderloins, marinated in an herb/garlic/butter mixture, for about 1 hour it turned out okay but couldn't really taste much marinade in the tenderloin. Although, it probably had to do with it not having much fat to absorb the stuff.

Then last night I marinated some boobs with a worsty, red wine vinegar, soy combo for about 4 hours and the chicken was covered with flavor and juices like it had been sitting in there for a couple days. When I pressed the unlock pressure button the juices spattered all over the lid from the chicken. As far as size, it's okay for a couple medium size steaks. A little pricey but adds some flavor to those smaller time sensitive dinners. Haven't really tried the "15 minute" test yet but will soon, overall It's a lot easier and probably less expensive long term than using food saver bags.

[Solidkick]

I just went to Tilia's website and ordered the quick marinator and a set of the bulk storage canisters. Been looking for the marinator in stores but never seem to find it anywhere. The marinator is 2.25 qts so it should be able to hold a couple decent sized steaks, if not one at least. They say it only takes 15 minutes so if you have to you could still do a couple of loads pretty quickly.

I'll try it out and report back.


Well, I finally got the shipment from Tilia after 3 weeks. Tried the marinating canister twice now. First was with some shrimp and tenderloins, marinated in an herb/garlic/butter mixture, for about 1 hour it turned out okay but couldn't really taste much marinade in the tenderloin. Although, it probably had to do with it not having much fat to absorb the stuff.

Then last night I marinated some boobs with a worsty, red wine vinegar, soy combo for about 4 hours and the chicken was covered with flavor and juices like it had been sitting in there for a couple days. When I pressed the unlock pressure button the juices spattered all over the lid from the chicken. As far as size, it's okay for a couple medium size steaks. A little pricey but adds some flavor to those smaller time sensitive dinners. Haven't really tried the "15 minute" test yet but will soon, overall It's a lot easier and probably less expensive long term than using food saver bags.

Good info, thanks! Wife wants me to look into some of the canister type storage units to keep my rub in.