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Vacuum sealing

Old 09-14-2019, 05:00 AM
  #61  
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Myself and a friend purchased Vac Master 215 units about 3 years ago and never looked back. The best investment EVER!

The Walmart Food Saver vacuum sealers cost $80 and then the plastic bags cost way more for each bag. I've spent too much $$ on those terrible rolls of plastic that sort of seal.

The Vac Master 215 costs way more, it's commercial grade so it pulls a hard commercial grade seal every time. But that's the one time investment because the bags are thicker and only a few cents each. And the bags are way easy to work with, cut into custom sizes and re-use.

When the Vac Master's on the boat, we usually have everything cleaned, vacuum sealed and on ice before arriving at the dock.

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Originally Posted by Sport Fish Panama Island Lodge View Post
We use a Vac Master 215 commercial vacuum sealer here at the lodge and that thing is the dog's balls! We dry the fillets with paper towels, bag, vacuum seal. and then strait to the freezer. If you have more time and patience it is best to paper towel dry the fillets, let the fillets sit in the fridge over night, and then paper towel dry them again before vacuum sealing.

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Old 09-17-2019, 06:18 PM
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Where do you guys get your bags for the vacmaster?
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Old 09-17-2019, 06:21 PM
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Originally Posted by VanW View Post
Where do you guys get your bags for the vacmaster?
I buy everything from the same place, but you maybe can find cheaper (bc I'm buying in Alaska).

For most fish the bags you will want are 8x10 and 4 mil thickness.

Look online or restaurant supply type places. Butcher supply etc.

I use AK Butcher Supply fwiw.
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Old 09-17-2019, 06:54 PM
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Originally Posted by VanW View Post
Where do you guys get your bags for the vacmaster?
I buy mine from thewebstaurantstore. I like the thicker 4mil bags. They hold up great to microwaving, boiling, and are more puncture resistant. I also have some 3 mils and they work fine for just freezing. You can boil/microwave them too but they'll pop much quicker than 4mil if you're not careful.

I use roughly 70% 6x10, 25% 8x12, and 5% 10x15s. If you're only buying one size I would probably go with rbhankins recommendation of 8x10. I freeze a lot of individual portions of soups, gumbos, beans, and meats so I mainly use the 6x10s.

https://www.webstaurantstore.com/142...hine-bags.html

.

Last edited by mdees88; 09-17-2019 at 07:46 PM.
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Old 09-18-2019, 06:05 AM
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Originally Posted by mdees88 View Post
I buy mine from thewebstaurantstore. I like the thicker 4mil bags. They hold up great to microwaving, boiling, and are more puncture resistant. I also have some 3 mils and they work fine for just freezing. You can boil/microwave them too but they'll pop much quicker than 4mil if you're not careful.

I use roughly 70% 6x10, 25% 8x12, and 5% 10x15s. If you're only buying one size I would probably go with rbhankins recommendation of 8x10. I freeze a lot of individual portions of soups, gumbos, beans, and meats so I mainly use the 6x10s.

https://www.webstaurantstore.com/142...hine-bags.html

.
First thing to use the 215 for is a roll of toilet paper esp if you have a CC Smaller than a wallet and always ready if you need it
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Old 09-18-2019, 06:18 AM
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Originally Posted by pinfisher View Post
First thing to use the 215 for is a roll of toilet paper esp if you have a CC Smaller than a wallet and always ready if you need it
and a lighter
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Old 09-18-2019, 08:19 AM
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Originally Posted by pinfisher View Post
First thing to use the 215 for is a roll of toilet paper esp if you have a CC Smaller than a wallet and always ready if you need it
and my flares. TP is the first thing sealed for the boat

(actually very first thing I sealed was a bag of water... so cool)
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Old 09-23-2019, 08:17 PM
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Turn your VacMaster 215 setting to 99 seconds and vacuum a ice cube.... super cool to see it's changes under long term zero atmosphere as it will begin to boil. This has been a favorite parlor trick for several years. Play with food is the best... it will do fun stuff. Especially setting up a meal for sous vide. Unbelievable meals which can be pre-prepped, so close to being finished and frozen in the bags. Later, thawed, opened and places on a grill for the final Maillard reation. It's great fun.
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Old 09-24-2019, 06:56 AM
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Originally Posted by William Bligh View Post
Turn your VacMaster 215 setting to 99 seconds and vacuum a ice cube.... super cool to see it's changes under long term zero atmosphere as it will begin to boil. This has been a favorite parlor trick for several years. Play with food is the best... it will do fun stuff. Especially setting up a meal for sous vide. Unbelievable meals which can be pre-prepped, so close to being finished and frozen in the bags. Later, thawed, opened and places on a grill for the final Maillard reation. It's great fun.
I add a tablespoon of seawater to each package of filets to get all the air out
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Old 09-25-2019, 10:05 AM
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For Ice blocks on my boat we use 2 liter, 1 liter, half gallon and gallon bottles or jugs filled with water and some added salt we put them in our chest freezer so we have plenty on hand all the time.

When we catch fish we bleed them out in one place spray them off, then brine them in a cooler or well with salt water, ice and the ice blocks then when we get home we have a small cooler or bucket 2/3 full with clean sea water and use the ice blocks to chill that water if we need to wash a filet we dunk them that and clean them.
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