The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › vacuum machine options? › Re:vacuum machine options?
So I just ordered me a vacuum sealer (for general purpose, not for drybagging). I decided not to get a Foodsaver as I tend to want to spend money once, and reveiws both from friends and online of the longevity of the Foodsavers (particularily the newer ones) isn’t very good.
I went with an entry level commercial style sealer. With these the entire bag to be vacuum sealed goes inside the chamber. Once you close the chamber, the machine evacuates all the air from inside the chamber (both inside and outside the bag), then seals the bag. After this, the chamber opens, atmosphere rushes in and poof, you have a perfectly vacuum sealed bag.
One key benefit of this style is that you don’t need embossed (foodsaver) style bags, so the bags are MUCH cheaper. I ordered a case of 1000 8″x12″ bags with the machine for $75. The other key benefit (the reason I went down this path) is that its a much higher build quality machine that can be repaired.
The downside is the initial cost and the size (dimensions and weight).
If you want something better than the Sinbo, this would be the way to go. But you’re going to pay. I got the VP-112 with a chamber size of 11x12x5. For drybagging, I think you’d need something much larger and more expensive for drybagging full subprimals….
Here’s the place I ordered from….VERY nice and helpful people.