Food Vacuum sealer recommendations

Discussion in 'Off-Topic' started by intrepid27, Jan 14, 2019.

  1. intrepid27

    intrepid27 Well-Known Member

    Oct 9, 2006
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    Thinking about getting a vacuum sealer. Never owned one before. Just looking for tips, things to avoid and what to watch out for.

    Will probably primarily use it for meats, fish, leftovers such as pulled pork and brisket. I also make a lot of jerky and thought is could improve shelf life there.

    Some questions I have:
    1. Are the bags universal other than size?
    2. Can you boil the gas with food in them? (This is my preferred method for reheating brisket or roast.)
     
  2. Cyclones_R_GR8

    Cyclones_R_GR8 Well-Known Member
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    Feb 10, 2007
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    I am on my second Foodsaver. They are great for cooking large amounts and sealing and freezing for later use. I can smoke a pork loin and cut into about 6 pieces and seal and freeze 5.
    As far as I can tell the bags are universal.
    Yes, I have placed the sealed bags in boiling water
     
  3. JP4CY

    JP4CY Well-Known Member
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    Dec 19, 2008
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    You can definitely boil the bags. Preferred way of sous vide cooking.

    Costco has reasonable prices on the rolls.
     
  4. cycloner29

    cycloner29 Well-Known Member

    Dec 17, 2008
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    I am in the market for a one also. Looking at the Food Saver V4440 or the FM5200.
     
  5. NickTheGreat

    NickTheGreat Well-Known Member

    Jan 17, 2012
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    I have the cheapest Foodsaver, for maybe 6 years now and it's treated me well. I've had a little better luck with their brand of bags over some Ziploc brand ones we got.

    I recently saw something about 'chamber sealers.' Way more money and way more effort. But interesting nonetheless.
     

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