The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Chamber Sealers
- This topic has 4 replies, 3 voices, and was last updated 12 years, 11 months ago by
Scott Mark.
-
AuthorPosts
-
July 3, 2011 at 7:41 pm #1261
Justin
MemberI bought some drybags with the Sinbo sealer last year, and burned through a few bags before I got one sealed up right. The rib roast I sealed up turned out great, but I lost my patience with the Sinbo. So, I’m looking to pick up a chamber style vacuum sealer (I know- $$$). The relative ease of use and ability to bag seal liquids are attractive to me. If anyone uses a chamber vacuum sealer, got any recommendations for one that works well with the the drybags? Most of the models I have looked at have adjustable settings so you can use a variety of bags, but I just wondered if many of you have gone this route.
July 4, 2011 at 10:33 pm #4837Ron Pratt
MemberWelcome aboard, Justin. I have referred your question to Thea as she works with commercial customers on a regular basis who use Drybags in their large chamber sealers as you are asking about. I believe I can safely speak for most others here that we can’t justify spending several thousand dollars for that type of sealer. Sorry you gave up on the Sinbo already – it takes a little practice, but really no more practice than you can get by just practicing on one bag sealing a non-meat object inside 6 or 7 times to get the hang of the sealer’s characteristics.
Ron
July 5, 2011 at 6:58 pm #4838MemberThanks for the reply. I know most people wouldn’t want to dump the money into a chamber sealer, but I vac seal quite a bit aside from dry bagging, and I’ve had problems with traditional sealers and liquids. It’s not so much a matter of not getting the Sinbo to work as it is just wanting something that works better.
January 4, 2012 at 6:10 am #5295Scott Mark
MemberDrugDoc – I just want to point out that you don’t have to spend several thousand dollars to get a quality chamber sealer.
I’ve got the VacMaster VP-112. It is a low-profile unit that is designed to fit and work on a countertop beneath standard cupboards. I _LOVE_ it.
It did the venison we got. It did the fish we got. It did the 14 pints of turkey broth that we got at Thanksgiving.
It does the leftovers from any dinner. We can package soups for freezing and reheating. We package broths for later use. Properly used, this thing does liquids like nothing else. Except for those very-expensive units that are as fit for a grocery deli as for home use.
And it’s less than a thousand bucks. Actual price depends on who you get it from, but it’ll be less than a thousand bucks.
On the bad side – my unit developed cracks in the lid and had to be returned for repair because it couldn’t pull a full vacuum. Vacmaster determined that this was a problem in my lid, being a bad run in manufacturing, and replaced the lid. I’m waiting for it to return home.
I’m not pleased that I spent about $40 USD and an hour of my time returning the thing to VacMaster because they shipped a unit with a bad part. I think that’s just how it goes in our current consumer environment.
Assuming that I’ll get a lid that doesn’t crack, I’m still in love with this sealer. It fits under the countertop. It can seal solids or liquids. It forms a good seal, but for safety I find myself doing a double seal, after a couple of unfortunate incidents where the Vacmaster seal didn’t fully seal the bag.
More later.
January 6, 2012 at 6:40 am #5312MemberVacMaster has my unit in transit to my home.
Word from the factory floor is that there was a bad batch of lids. And they’re going to replace the lid- free except for my cost to ship the unit to them.
This isn’t like where I worked. Where I worked, we learned of a defective batch of parts and we sent replacements without cost to the customer. So I’m a bit not-so-happy with the manufacturer.
On the other hand, AryVacMaster has been _amazing_ about sending samples for various kinds of sealing bags. I highly recommend them.
-
AuthorPosts
- The forum ‘General Dry Aging Steak Questions’ is closed to new topics and replies.