Can you vac seal a whole pork butt in a chamber vac unit? I get the feeling you can on the external ones, if you have a 16" wide opening and cut off a long enough bag....?
Thank you in advance!!!
cayenne
Wow..that's impressive.
Might I ask...how many lbs that butt is?
Also, what make and model chamber vac are you using there please?
Thank you in advance,
Cayenne
7lbs and ive listed my make/model and a amazon link in the previous page, you even quoted my post, lol.
My Avid Armor chamber vac fits in my cupboard and only weighs 30 pounds compared to some that push up to 3x that.
To the OP.... Get one of each as they each have their advantages. :thumb:
Vevor DZ 260S chamber vacuum. I had it for over 2 years and use it twice weekly. Works great. Comes with replacement heat strips but i have not needed to replace.
I use it a lot to marinate meats fast and quick pickle vegetables. ( you can pull vac for 99 seconds, but you can go longer if you hit stop right before the timer ends so you can pull vac even longer. I use my vac tumbler for longers vac marinating but that deserves a whole other thread. lol
Its on sale for $298. I payed $315 when i bought it. Its $340 now when not on sale. Take advantage now!
https://www.amazon.com/gp/product/B07Y47MKD8/ref=ppx_od_dt_b_asin_title_s00?ie=UTF8&th=1
Perfect timing on this thread. Pulling the trigger on a chamber vac this month. What model is your Avid Armor (looking at USV1 or USV20) and does anyone know how Avid Armour compares to the Vevor DZ 260S?
Resurrecting this thread....I've been out of state a month, and now back home.
With the chamber sealers, what about maintenance? I've been hearing you have to regularly "change the oil" in them?
Can someone describe that to me, what it takes....effort/tools and type of oil?
I thought I'd heard there were oil free varieties of chamber sealers?
I've not read about having to do the oil thing on regular vacuum sealers (non-chamber)...am I missing that you have to do this on them too?
Thank you in advance,
C
With regard to the Vevor unit...
There's no external way to vacuum. I was referring to being able to put a 4 inch container inside like tupperware and pull vac to quickly marinate stuff like steaks, chicken ect..ect. You can set it to 99 seconds and just repeat it a few times to get more liquids absorbed into the meat. If you are set on that Wevac you mentioned, go with it. I just like how the Vevor looks more commercial quality with heavy duty metal chamber with a thick plexiglass top and the parts are easily accessible and easy to replace like the heat strips which do wear down over time. And the compressor can be replaced and are around $60 on amazon if it ever goes.With regard to the Vevor unit...
I've been reading and can't find any reference to being able to use it to vac seal jars or canisters via a hose type addition....
I see this capability on other chamber vac sealers....but is it missing on the Vevor units?
It appears not to be an option on the Vac Master units too.
I've been trying to think of the use cases for this functionality....and I was thinking if nothing else...I tend to buy spices in bulk at Costco....thinking it would be nice to put them into smaller containers for immediate use and then vac seal the bulk to keep fresh.
It also seems to be useful for things like coffee...and I'd think tea, etc....in bulk.
So, I think I want it.
I'm narrowing it down to the Vevor and the Wevac CV-12. The clearance on that is 3.9"...call it 4".
I just measured the pork butts I have in my fridge and the largest one is right at 4"...thinking I should be able to squeeze it in there...
I'm thinking Butts when I get them would likely be about the only LARGE cut of raw meat I'd want to seal...as that everything else, I'd cook.
The pork roasts need is due to them selling them here in 2-paks....and I might only want to cook one for pulled pork and save one for sausage later....
But most anything else, come vac pack and I'd cook the whole thing.
The pork shoulders here often come in cheap like last week for $0.88/lb...and I try to stock up my deep freezer as much as possible when they hit that low price.
Anyway...while I'd prefer a bubble top chamber to more readily accommodate the bigger butts....thinking I might can get by by being selective on the size of butts I buy....smaller will cook faster too.
I wish I could get the BIG Avid Armor GS53...which has 6.5" clearance...but I just can't justify dropping $1200 on that right now....
Anyway...I'm narrowing things down.
C
Ok thanks for the info.There's no external way to vacuum. I was referring to being able to put a 4 inch container inside like tupperware and pull vac to quickly marinate stuff like steaks, chicken ect..ect. You can set it to 99 seconds and just repeat it a few times to get more liquids absorbed into the meat. If you are set on that Wevac you mentioned, go with it. I just like how the Vevor looks more commercial quality with heavy duty metal chamber with a thick plexiglass top and the parts are easily accessible and easy to replace like the heat strips which do wear down over time. And the compressor can be replaced and are around $60 on amazon if it ever goes.
But you do you bro.
Going to throw this out there since i noticed that Wevac claims it has a 12 inch heat strip. The Vevor has a 10 inch. This isn't an issue for me since i buy premade vacuum chamber bags that are 10x13. I just don't want to leave that out and you be mad at me even though you haven't asked or mention that being an issue.Ok thanks for the info.
I think right now, I'm trying to juggle in my head if I'd really use the external vac stuff or not....
So I've pretty much narrowed it down between the Vevor and Wevac.....decisions, decisions.
Thank you VERY much for all the input!!
C
Thank you for the update.Going to throw this out there since i noticed that Wevac claims it has a 12 inch heat strip. The Vevor has a 10 inch. This isn't an issue for me since i buy premade vacuum chamber bags that are 10x13. I just don't want to leave that out and you be mad at me even though you haven't asked or mention that being an issue.
EDIT: actually you did mention it, so glad i caught that before you pulled the trigger.