The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Chamber Sealers › Re:Chamber Sealers
Scott MarkDrugDoc – 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.