My second best purchase (Food Saver)

I wish the bags were a little more economical.
Food Saver really works well though.
We spent a summer in Alaska a few years ago, The salmon is still good in the packages that got sealed properly. I put a small folded piece of paper towel to trap moisture before it gets to the sealed portion of the bag.
Rhino

I bought bags from http://www.dougcare.com/packsupplies/embossed.htm and found them to work great at a very good price

Yeah, I'd agree on the Foodsaver as a GREAT second purchase. I do the same thing, but from what I understand you'd better freeze the leftovers and not just throw them in the fridge. Sounds like botculism (Okie - help me on the spelling, lol.) bacteria loves an oxygen free container at refrigerator temperatures.

The only problem I have when I vacu-seal the pulled pork is that it seems to really squeeze the meat. I'm wondering if someone has a work around where that doesn't happen. I always have to "fluff" the meat after reheating to make it like it was before being smashed! I'm wondering if you couldn't just freeze portions of the pulled pork first, then put them into the bags and seal. Any ideas?

Thanks,
C'Nooga

C'Nooga

I have not had a problem with pulled pork after vac. sealing and freezing. When I reheat, I just add a little basting/finishing sauce. Or you can freeze first. With uncooked meats, I always freeze first then vac. seal. Otherwise you run the risk of drawing meat juice into the vac. pump.

I found that our Walmart is carring there own brand of sealing bags, they look and work as good or maybe better than foodsaver's and 1/2 of the price ($5.46 for a 10 foot roll).Give them a try, I think you will be happy.

I fish a lot and found that vacuum sealing my fillets would crush them and squeaze the juice out--much like it does with pulled pork or any meat for that matter. Even using a paper towell, you're still losing the juices.

What I do is fill the bags, then freeze so the meat is frozen, but still partially flexible. Then seal. No crushed meat. No moisture loss.

I bought some B&D rolls thinking I'd save money.. but they are cheap, flimsy IMO. Think I got them at Wal-Mart or the B&D store. I'm taking them back.. so thin they melt thru rather than seal on my FS.

I like my FS but think I may sell it and go for THIS

Might want to check out a SINBO. Uses regular bags at 5 -10 cents each..

We also bought the B & D bags @ WalMart---- We spent mort time trying to reseal them( about 30 % lost the vacuum. Would not buy again. almost never have to reseal a foodsaver bag! Just my $.02

Ray

My experience with the Foodsaver is similar. The bags lose the vacuum about 50-60% of the time. And if I try to re-use bags, which Foodsaver sez you can do, then about 80% of the time I have trouble getting a good vacuum and seal.

Smokenque - I have been looking at the same vacuum sealer. They look pretty good. Cabela's sells the exact same one (Model V-33) with their name on it. I think the price is $399.

Check out this post in the Professional Forum (anyone can read this forum, and it's full of good information; I guess you're not supposed to post unless you're a pro or aspiring pro...)

http://forum.cookshack.com/ubb/ultimatebb.php?ubb=get_t...;f=7;t=000339#000001

Or go to the forum and search on vacuum bags.

The post gives a source for both discounted bags in quantity, and reasonably priced professional baggers ( still require embossed bags, though).