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Vacuum sealers

Discussion in 'Preppers' Corner' started by RickN, Dec 26, 2020.

  1. Truckdriver

    Truckdriver Sharpshooter

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    I have a Foodsaver and regularly freeze meat and meals to take on the truck with me in my freezer. I have seen videos where they seal ziploc bags using small swizzle sticks. I've never tried it myself. I buy the tubes of bagging, trim and seal my own. I get 100ft of bagging for around $20 on Amazon. Usually gives me 80-110 bags. Depending on how big i make them 16090960898773626842994534601192.jpg
     
  2. OKCHunter

    OKCHunter Sharpshooter

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    I didn’t know about the chamber vacuum device. I may have to look into purchasing one. We buy several items and in bulk from Sam’s (i.e. pinto beans, etc.). I weigh-out 1 pound portions and seal them with a Food Savor. It also works well for freezing left over meals, especially large amounts like smoked brisket.
     
  3. okcBob

    okcBob Sharpshooter

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    Our needs special lasted bags. It’s the Foodsaver brand
     
  4. Mad Professor

    Mad Professor Sharpshooter

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    I’ve been on the fence for one of these for a long time. So much better than a conventional bag vacuum sealer. I just have not got past the $1000+ price tags for the better quality ones.

    Maybe one if these days.....
     
    Oklahomabassin likes this.
  5. okie362

    okie362 Sharpshooter

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    I bought a "cheap" one for around $500 but I think it's been discontinued. It
    s a VacMaster VS112.
     
    Oklahomabassin likes this.
  6. p238shooter

    p238shooter Sharpshooter

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    I have been using standard Zip Lock bags for sealing and freezing for years. Stuff the bag, Seal the lock over to one side with a standard plastic straw inserted about a half inch inside the bag. Hand mash down a little to get most of the air out or flatten content to be able break off chunks to use after frozen later like chopped onions, peppers, or even a couple slices of brisket stacked with a little space in between stacks or pulled pork flattened thin if I only need to make one sandwich at a time. Then I suck the rest of the air out with the straw. Pull the straw out with teeth while having a finger to snap the last little part of the zip seal as the straw is sliding out.

    Prob not as efficient as a machine, but has been working for me for years and is easy to reseal that way again if I want only part of the content to use at a time. Takes up no cabinet space, needs no cleaning, just toss the straw form the big box that was cheep, or run it though the dishwasher if you are running short. Works for me if I am doing something that uses a few bags at a time like a PB or brisket. Yep, if I was processing a deer or a cow, I would have a different mind set..
     
    Last edited: Dec 27, 2020
  7. Mad Professor

    Mad Professor Sharpshooter

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    VacMaster is what I have been looking at.

    The light commercial ones with the better pumps.
     
  8. Duncandl

    Duncandl Sharpshooter

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    No need to buy anything else, right before sealing throw it in the freezer for 30-40 minutes. It won’t freezer burn that quickly and the marinade/liquid sets pretty quick and stays hard long enough to vacuum pack. I sousvide regularly and I use an older model vacuum sealer.
     
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  9. amcardon

    amcardon Sharpshooter

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    We have a VacMaster Pro that has been awesome. Big fan of Vacuum Sealers Unlimited for any supplies. Been thinking about getting a chamber sealer, just haven't dropped the money on one. It would be nice to easily seal liquids though...
     
  10. h4everything

    h4everything Sharpshooter

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    There are chamber sealers on EBAY that are about $300. I bought one this year after spending $50 in bags to put up an elk for a vacuum sealer. I am fixing to put up 2 1800 lb steer at the end of the month and just the cost of the bags more than offset the cost of the chamber sealer. The main problem is storing this bulky device
     

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