#10MinuteTalk
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- Опубликовано: 8 фев 2021
- Caught or shot, game and fish might as well be gold bricks in your freezer. So it’s good to make sure it’s prepped for long-term storage. Vacuum and Chamber sealers are two of the best ways to do just that. Jim and Mark go through the benefits of both styles, where they shine, and what style may fit your needs best.
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I have been using a Food Saver vacuum sealer for many years and came really close to buying a chamber vac just for wet stuff. Luckily I discovered that if I freeze items before putting them in the bag the suction on the bag is much much better and no sealing issues. I freeze soups, chili, broths, etc. and store in in a Food Saver bag for a very long time. Even when processing game meat, or bulk meats, I freeze (or at least partially frozen) first. Such a huge difference in vacuum performance.
Great tip!
Love my chamber vac. After going through 4 vac sealers that would over heat and not seal correctly. Also the cost difference in bags is huge.
Instead of keeping a med kit in my hunting pack I keep a bunch of stuff vacuum sealed in a smaller pouch. It keeps everything dry, organized, and I know as long as it's sealed everything is in it so I don't have to wonder if I have everything. I'm huge fan of vacuum sealing but never used a chamber sealer before and I don't like being limited to the chamber size.
I think a pressure canner would be a better option for your soups, stocks, and sauces.
Been using a vacuum sealer for over 30 years for wild game, also before field deployments I would seal all my socks underwear and t shirts to keep them dry and take up less space, I recently got a chamber sealer for storing freeze dried food, works fantastic as it seals mylar bags, game changer and no oxygen absorbers needed
After my last foodsaver that cost over $200.00 and lasted only a year, and going through three other foodsaver models, I switched to chamber and haven't looked back. I cook a lot of sauces and able to seal immediately after sauce cools and not have to freeze them overnight. For items that are bigger than the chamber itself still can be vacuum sealed externally. For this to work, you need a foodsaver style bag (chamber bags wont work I tried) you just place the bag over the seal bar from the outside and put the top on it. Holding the bag up to the level of the lid hit vacuum seal button as normal. It WILL NOT work for liquids and suck all the liquid into the chamber. Its a great hack and there is a good video from AvidArmor that shows you how on you tube. Great comparison video, thanks for posting.
Here is the link to the video mentioned: ruclips.net/video/UXjANYWY2DI/видео.html
I guess I live under a rock cause I definitely didn't know about the chamber sealers. I nerded out way too much once I saw this. 🤣 Solid episode
i just acquired the vacuum sealer on this video its great
I use the seal a meal and I do it warm. As long as the product goes to the freezer quickly afterwards the packages tend to be more sealed than with cool or cold products
Would love to see more cartridge, reloading, gun talk with Ryan!
You can even vac-seal firearms for storage or travel. I would avoid vac-sealing a scope or sealed optics....even on the "soft"-setting. For moist or soft foods you can freeze them first, then vac-seal; soups, moist meats, great for bread. You can even pre-wrap in freezer or parchment paper, then vac-seal the wrapped package.
There’s a mason jar adaptor for vac sealers.
Mason jar vac-sealer adapters also work with pickle jars with the right diameter.
Makes a great marinara!
You don't need the auction sealer if you have bought a chamber sealer. Larger items can ne vaccum sealed outside the chamber using suction style bags. Close the lid with on the bag with the bag over the sealing bar and the food item outside the chamber.
Could yall do a 10 minute talk on the 6.8 western, 270 wsm, and the 338 federal
surprised you didn't bring up the cost comparison between the bags that each use. there are a few hacks with the counter top model but definitely a consideration
One thing not mentioned is that the food saver type machines have a short lifespan. I've been through several at different price points and they just don't hold up, the chamber sealer is much more durable.
Another good one how about one on 30-30 lever rifle rounds the new ones that they say load better
World's laziest cook here. We've been using a vacuum sealer specifically to aid sous vide cooking for a while now, and I wouldn't want to go back. Just have to keep an eye on just how juicy the food being sealed up might be. Generally, steak from the fridge seals quite neatly, fish can be over squished; sometimes the vacuum sealer can be too much for delicate fish.
Chamber bags are much more durable and they cost a fraction of what suction bags cost.
It'd be great to have a 10Minute Talk on the .450 Marlin. If Ryan is a fan of the .45-70.....what about the .450 Marlin?
If you use it a lot you will pay for its self on bag cost alone
pre freeze your fish or meat before you vac seal it
Why?
@@justice1327 more reliable seal.
10 minutes of 10mm
.22 eargesplitten loudenboomer
338-284 KCG CANADIAN!!!!!
338-284 KCG CANADIAN!!!!!
338-284 KCG CANADIAN!!!!!
338-284 KCG CANADIAN!!!!!
338-284 KCG CANADIAN!!!!!!