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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-24-2014, 12:21 AM   #31
Ozric
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Quote:
Originally Posted by frog13 View Post
I'm a big fan of VACMaster and have a VACMaster Pro260. Lots of info and good deals here ........ http://www.vacuumsealersunlimited.co..._Supplies.html
^^ x2

Lisa is great to work with, and her prices are excellent.
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Unread 04-24-2014, 05:57 AM   #32
IamMadMan
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I too am a fan of the Weston Pro-2300. I had two foodsavers that lasted less than a year each, and they do not repair them or sell parts.

After that I decided i needed something built a little better with user serviceable parts available. I am going on 3 years with the Weston and have had no problems. A perfect seal every time even with liquid between the sealing bars.

Be forewarned, this is not a unit you can tuck away in a cabinet until you need it.. It weighs about 40 pounds and has a large foot print. We have a second mini-kitchen we built in the basement for BBQ, canning, and other food prep. It is a permanent fixture there and we vac-seal 10-20 bags per week. Best money I ever spent for freezing food... I found items that got lost in the freezers for over 2 years, I thought they would be bad after all that time, after opening them there were no signs of freezer burn and when cooked for a lunch to test them, they were just as fresh as when they were sealed.

Keep in mind that whatever model you decide to go with, unless you have a chamber sealer they do not like liquids. There are way around this like chilling the contents before sealing to thicken the chili, soup, broths...

Good luck on your purchase.
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Unread 04-24-2014, 09:17 AM   #33
shagnasty
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+1 on foodsaver. And the roll refills.
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Unread 04-24-2014, 03:47 PM   #34
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I think I'm leaning toward a FoodSaver, just because we don't butcher our own meat or game or have any substantial amount of home grown produce to freeze. Our uses would basically be from buying items in bulk and breaking them down into smaller serving sizes so we could use them as needed.

To that end, are the standard FoodSaver bags wide enough to wrap a rack of pork baby backs or St Louis cut spares? I imagine I will frequently be buying Costco multi-rack cryovack packs and wanting to individually freeze the racks.
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Unread 04-24-2014, 04:03 PM   #35
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I smoked two racks of ribs and vac-sealed one. I do believe they tasted better 2 weeks later than the fresh ones. Already smoked brisket, ribs, chicken etc. does real good vac-sealed.
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Unread 04-24-2014, 04:08 PM   #36
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Quote:
Originally Posted by Tricky View Post
I think I'm leaning toward a FoodSaver, just because we don't butcher our own meat or game or have any substantial amount of home grown produce to freeze. Our uses would basically be from buying items in bulk and breaking them down into smaller serving sizes so we could use them as needed.

To that end, are the standard FoodSaver bags wide enough to wrap a rack of pork baby backs or St Louis cut spares? I imagine I will frequently be buying Costco multi-rack cryovack packs and wanting to individually freeze the racks.
You can buy 8" and 11" rolls for the FS, and cut them to length. It might be heresy to say the I cut the racks in half before sealing, but I do (either fresh or already Q'd). One note of caution when vac-sealing ribs (or anything else with a bone in it)...be careful to check the ENTIRE bag after sealing for small punctures from bone edges/tips.

You might want to check the bag and roll prices (economy and premium) for the VacMaster bags and rolls (they work on FS and S-a-M, too) at Vacuum Sealers Unlimited. Better bags. Less money. And choice. Somewhere on the VSU site (I couldn't find it just now; you can email Lisa and ask), you can get heavier duty bags (like 4 mil instead of the standard 3 mil (there might even be 6 mil bags)). Those would be for bony things, like those racks of ribs.
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Unread 04-24-2014, 05:18 PM   #37
PappaOscar
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Foodsaver. I've vac sealed cooked chicken, full racks of ribs, and pulled pork. It all comes out tender and juicy like right off the grill. I use an electric roasting pan with about 2 inches of water in it to reheat the meat while still sealed in the bag. The bag holds its integrity at 250* for at least 4 hours.
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Unread 04-24-2014, 07:56 PM   #38
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Weston pro 2300 the only one that will seal 15 inch wide bags they offer
it will seal Food saver or Weston brand bags/rolls its super duty seals liqueds very well I have sealed several gallon bags of Brunswick
looks good works good
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Unread 04-25-2014, 10:30 AM   #39
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Been happy with our Foodsaver. A few things to consider... Sign up for emails from Foodsaver. They ALWAYS have sales and you can get one cheap. When I'm bagging cooked food, I'll put it in the bag (usually chilled, never hot off the cooker) and let it sit in the freezer for an hour or two BEFORE I seal it. Let the juices etc set before sealing, otherwise you run the risk of the sealer pulling the juices out of the meat.
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Unread 04-25-2014, 03:48 PM   #40
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Cabelas sells there own which from what i read is a Weston rebranded by Cabelas. I have a Cabelas pro and my wife loves it. she uses it with the bulk rolls all the time
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Unread 04-25-2014, 04:10 PM   #41
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Quote:
To that end, are the standard FoodSaver bags wide enough to wrap a rack of pork baby backs or St Louis cut spares? I imagine I will frequently be buying Costco multi-rack cryovack packs and wanting to individually freeze the racks.
Buy the rolls, then you can cut to size. They will definitely fit baby backs or cut spares. I buy my rolls and bags at Walmart, they are cheap there.
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