I vacuum seal all my fish and they stay good for about a year and that’s without any water in the bag.
RIP Kelsey "Bigdawg" Cromer
12-26-98 12-1-13
If love could have saved you, you would have lived forever.
Missing you my great friend.
With Glenn on buying the rolls. We make long bags and reuse. Premade bags are for lazy people
Gettin old is for pussies! AND MY NEW TRUE people say like Capt. Tom >>>>>>>>>/
"Wow, often imitated but never duplicated. No one can do it like the master. My hat is off to you DRDUCK!"
Take a look at Weston and Avid Armour. I've had the AA for 3 years and really like it.
Mike
Chamber type sealer is the way to go, particularly for moist/wet foods.
Look at the VacMaster VP215.
Pro Tip: If you're feeling a bit wound up and think that the suction might feel good on your pecker, you better make damn sure you have your finger on the button to turn that thing off in a hurry.
Shit I might have to try that sometime
RIP Kelsey "Bigdawg" Cromer
12-26-98 12-1-13
If love could have saved you, you would have lived forever.
Missing you my great friend.
I have a VacMaster VP215 because I didn't have to pay for it. It is a wonderful machine.
Foodsaver. Not sure of model. Works fine for my at home use. I buy the rolls so I can cut whatever size bag I want. I also double seal both ends and pay attention to see if there is a lot of moisture in the seal after vacuum. I also like to make a small cut on one corner of bag in certain cases, add a marinade, and revac/seal or just cut it opem and season and reseal. Just hit the seal button while it is still vacuuming at the appropriate point.
The model I have has the attachment hose for special containers but I have never used it. I would guess mine is 10-12yrs old.
Only drawback like someone said is if you are doing a bunch in a row you have to let them cool.
Sent from my iPhone using Tapatalk
Bookmarks