VacMaster VP 115 chamber vacuum sealer

[rotuts]

@Shelby

 

Ive forgotten

 

have you tried the RedBoat40 Rx on decent , well marbled Meat ?

 

esp on sale Meat ?

 

consider it.

 

tasty I think

[Shelby]

9 minutes ago, Anna N said:

 I do hope the “boys” are staying out of the way when you get this enthusiastic!

😂

 

They back waaaaay up and stare --they don't know quite what to think about it.  Especially when the lid opens up on it's own after the process is done.  It boggles their minds.

6 minutes ago, rotuts said:

@Shelby

 

Ive forgotten

 

have you tried the RedBoat40 Rx on decent , well marbled Meat ?

 

esp on sale Meat ?

 

consider it.

 

tasty I think

Yes!  I didn't do that this time.  I forgot.  Too excited to vac pac something lol.

[rotuts]

@Shelby

 

nice

 

look for a cut of beet that has good marbling 

 

tastier on Sale !

 

but  no mater

 

consider the Rotuts  2 day dray aging

 

or even three ! in the coldest place jun your refig

 

when I get close to using my NYstrips

 

from Wegamans

 

Ill going to go Full Throttle

 

and do 

 

3 days 

 

in the refit the next time

 

w a bit more RB40

 

Yikes !

[JoNorvelleWalker]

10 hours ago, Shelby said:

Having such a good time with this machine.  Hoping to get some watermelon from the garden in a few weeks.  Must try to compress some.

 

In the mean time, Ronnie found some good t-bone steaks on sale

 

 

I'd cut the bone out and bag the muscles separately.  They really do appreciate different temperatures.

 

[CanadianHomeChef]

On 7/18/2018 at 4:23 PM, Okanagancook said:

SNAP. 

You are a lucky gal.  I too love my machine.  The bags are so cheap.  It is very easy to use.  I think I have changed my oil once in four years and it was crystal clear and that reminds me I should inspect it again.  We have to move the Cadco Convection out of the way then we can deal with the VacMaster.  Good for you.

 

I'm jealous! Been having my eye on one for a while. 

Ps. I'm  currently residing in Penticton. 

[Shelby]

Ronnie made me an adjustable bag holder so it's way easier to pour liquids in   

 

[MelissaH]

On 8/19/2018 at 9:43 AM, Shelby said:

Ronnie made me an adjustable bag holder so it's way easier to pour liquids in   

 

We cut both ends off an empty Pringles can. It stands upright on its own. You can push a bag into it (we typically use a narrower bag than what's shown above; it slides inside the tube nicely) and then fold the top of the bag over the edge of the can. A canning funnel fits right in, to avoid messes. The advantage of folding the bag edge over is that with the funnel to direct, the chances of getting stuff on the part of the bag that needs to stay clean for sealing is minimal. Once the bag has been filled, the funnel gets removed (either into the second prepped can/bag setup) or to a plate, the bag gets unfolded, and when you pick up the can, the full bag slips right out the bottom opening of the can.

 

[Shelby]

Compressed watermelon where have you been all my life?

[kayb]

Don't vac-pack a cat or Chum. Or Ronnie!

 

Envious.

 

[KennethT]

3 hours ago, Shelby said:

Compressed watermelon where have you been all my life?

Try compressing it with a bit of gin in the bag!

[Shelby]

Me and the VacMaster have been busy this duck season  

 

[rotuts]

@Shelby

 

with the VacMaster ....

 

How many Fz's do you have ?

 

F_c ?  F_d?

 

etc.

 

the key is to get then on Sale !

 

w free delivery

 

to your basement  

 

free delivery , unless you are careful  ..

 

is at the top of your driveway  ......

 

not so good.

[Shelby]

Ran across a real good deal on a huge ham.  Would have never been able to vac pack all of it with my little old Foodsaver.  It would have over heated lol.  Thank you VacMaster!!!

 

[rotuts]

once one takes the plunge and gets a VacMaster

 

it hard to understand how one got along without it.

 

sort of.

 

helps if you do a lot of SV - >  freeze

[rotuts]

@Shelby

 

is that ham fully cooked ?

 

is it " salty ? "

 

I prefer bacon to ham.

 

but some time ago there was a smoked ham on sale , that needed to be cooked.

 

I cut it up into decent pieces , along the muscle seems  removing some of the knarly bits

 

and then SV'd the pieces w a couple of ice cubes in each pack

 

ice so it would be easier to vac.

 

i did 130  for I can't remember how long , but for a " tough ' pice of meat

 

the results were very nice.   enough salt went into the water so the me dat was not very salty

 

but their remained plenty of subtle smoky flavor

 

nice for sandwiches it was.