samuelpeter

Sealing a bag of liquid without air is not the reason I want a chamber vac. I want to pull an actual vacuum on my food. Faster and fuller brining, flavor infusions, compression, etc etc. I'm really hoping to hear from people that have experience with chamber vacuums.

Thanks for the thoughtful response. I certainly like the idea of a external machine that actually works, but I've mentally committed to a full chamber. I can't continue with the liquid limitation anymore.

Hey guys, I'd guess that I'm not the only one that's been in search of a reasonable chamber vacuum for quite a period of time. I've dug through every dark corner of the internet and have come up feeling empty handed. I've looked for real, honest, and knowledgeable reviews about most of the machines and they don't exist. I've tried to find an affordable machine besides the Vacmaster units and have, again, found nothing. On and off for the past two years, I've searched for a used, refurbished, surplus, whatever machine and have found used machines for the same price as new but not much else. After not listening to those of you that said 'you're throwing away money with a Foodsaver', I've killed my second one. Never again. So, I'm asking for help. Am I being unreasonable asking for a good machine with a serious review for less than $2000? $1500? Do refurbished machines exist? Should I give up and just buy a Vacmaster 215? Hey, manufacturers, if two of you send me a machine I will give them a complete and honest side-by-side review. (Yes, I'll send them back) Who can help me find a vacuum sealer? Thanks, y'all, Sam

Those of you that have made any of the BBQ from the book, did you brine any or all of the protein? Which brine did you use?

Almost definitely yeast colonies that didn't drop. Infections, in the off chance that it happens, often (NOT always) look like long trails across the surface. It's an ale yeast and assuming that you're fermenting at 60+ degrees, it's totally normal.