cayenne
is one Smokin' Farker
- Joined
- Jun 12, 2004
- Location
- New Orleans
Hi all,
Ok, well, with my running meats through my offset...I'm running more and more into the need to be able to vac seal things to preserve them.
I'm doing a LOT of heavy brisket trimming, I'd like to be able to vac seal my fat and meat for later use in sausages and burgers.
And often I cook more than I can eat in a couple weeks...so, would be nice to be able to fully preserve them in the freezer...etc.
So, please, I'm looking for a primer on vacuum sealer units. I've never dealt with them before, so, please...use small words and talk sloooowly....
Haha.
I've just started doing research and I found out there's two types....external units and chamber units.
Chamber looks more $$....is it really worth is for the average home smoker? I don't hunt...
The only unit brand I was familiar with at start, was the FoodSaver, like they sell at Costco.
I've been watching YouTube reviews....seems units like Nesco and "Meat" (this is a brand?)...and a couple others are supposed to be somewhat superior.
Any recommendations and if so...why?
With regard to the bags. If you buy one brand sealer...are you stuck buying their brand of bags or are bags a 'universal' thing where any bag works in any sealer?
Are there various sizes in bags? It would seem one should go for the widest version....for the most flexibility...? But, are there narrow to wide variations in bags?
I've seen some parts talking about using these sealers with a tube attachment to vac seal containers, etc.
AGain, with the containers....are these brand specific, or will any container work with any sealer?
What are recommended as best containers?
What are recommended as best bags?
What's the best bang for buck? Is more $$ worth it on the units?
I've seen things allude to sealing liquids (soup) and moist things, like juicy brisket....what do you look for in a sealer with regard to these?
I think that's all the questions I've come up with so far...but, please if you have other suggestions on what to look at, please let me know.
Thank you in advance for any and ALL info here!!
cayenne
Ok, well, with my running meats through my offset...I'm running more and more into the need to be able to vac seal things to preserve them.
I'm doing a LOT of heavy brisket trimming, I'd like to be able to vac seal my fat and meat for later use in sausages and burgers.
And often I cook more than I can eat in a couple weeks...so, would be nice to be able to fully preserve them in the freezer...etc.
So, please, I'm looking for a primer on vacuum sealer units. I've never dealt with them before, so, please...use small words and talk sloooowly....
Haha.
I've just started doing research and I found out there's two types....external units and chamber units.
Chamber looks more $$....is it really worth is for the average home smoker? I don't hunt...
The only unit brand I was familiar with at start, was the FoodSaver, like they sell at Costco.
I've been watching YouTube reviews....seems units like Nesco and "Meat" (this is a brand?)...and a couple others are supposed to be somewhat superior.
Any recommendations and if so...why?
With regard to the bags. If you buy one brand sealer...are you stuck buying their brand of bags or are bags a 'universal' thing where any bag works in any sealer?
Are there various sizes in bags? It would seem one should go for the widest version....for the most flexibility...? But, are there narrow to wide variations in bags?
I've seen some parts talking about using these sealers with a tube attachment to vac seal containers, etc.
AGain, with the containers....are these brand specific, or will any container work with any sealer?
What are recommended as best containers?
What are recommended as best bags?
What's the best bang for buck? Is more $$ worth it on the units?
I've seen things allude to sealing liquids (soup) and moist things, like juicy brisket....what do you look for in a sealer with regard to these?
I think that's all the questions I've come up with so far...but, please if you have other suggestions on what to look at, please let me know.
Thank you in advance for any and ALL info here!!
cayenne