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I reviewed all the systems I could locate on the web. eIPOT by Fresh Meals Solutions was for me, the best system out there. It is well engineered, easy to set up and very quiet. Could not be happier with my purchase.

Thanks for the heads up; purchased on last night.

Thanks for the heads up; purchased on last night.

I take the bags directly to an ice bath (unless serving right away) and chill to 38o C (refrigerator temperature). The bags are dried then transferred to the freezer (set at 5o F) for long term storage.

uh, a year?? Geez! How do you freeze you food, LN2 ? (kidding) Total prep time minus the cooling is about ~ 2.5 hours for a weeks worth of meals. I usually get the bags ready on Saturday using roll bags and impulse heat sealer with cutter.

I also like the quality of uniformity and lack of variaion of the cooking process through the breadth of the sausage. As rotuts mentioned, bulk cooking is a great advantage. A few hours on Saturday and Sunday doing all the usual prep work followed by cooking, flash chilling then freezing and we are good to go (eat) for the rest of the week.

Recently tried a tukey bratwurst; nothing fancy. Prep and cook as follows: the sausages are vacuum sealed five to a pouch with a pinch of salt and pepper cook at 150F to 160F (no P.I.D. yet, just digital thermometer) for four hours remove the pouch and chill in ice bath (~38F) cut open pouch; rinse sausages with tap water and pat dry with paper towel place sausages in pre-lined (paper towel) pyrex container with air tight lid and place in refrigerator save stock for later use When ready to serve, I brush coat a fry pan with a small amont of olive oil mixed with the stock, (saved earlier) and bring the pan up to a very high heat. Place meat in pan for about two minutes, stirring constantly. This no doubt, will seem a bit bland to a lot of folks so add spices as you like.