FoodSealer Bags & Rolls

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Shuswap
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FoodSealer Bags & Rolls

Post by Shuswap » Mon Sep 22, 2014 01:36

I just received my first shipment of 8" x 50` sealer rolls from FoodSealer located in Coquitlam, BC. I am happy to report that these bags, embossed on both sides, work well. They are shipped priority mail and come with free shipping. For us Canadians this is a good supplier.
http://www.foodsealer.ca/
Phil
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redzed
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Post by redzed » Mon Sep 22, 2014 04:49

Hey Phil, that is a timely post. I just did an inventory of my supply of 8" vac bags and it looks like I need to order. However, I will be in the Excited States for a ccouple of months starting in Dec. and will be getting these:
http://www.meatprocessingproducts.com/v ... rolls.html

A 50ft. roll for $7.84. They work in all all types of vac sealers. Bought a supply two years ago and they are great. 75% less than what you paid. Even ole' Ross would love a deal like that! :lol:
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Post by Shuswap » Mon Sep 22, 2014 04:59

Chris a heck of a deal. I'm ordering a couple of rolls for free delivery to my son's address in OH where I'll pick them up at Xmas.

BTW I was recalling your recent post about picking up cases of picnics for your Dad at Costco.
Today I talked to the meat mgr at Costco Kamloops. I had bought a couple of shoulders in the past and he said forget that they're for pulled pork get a case of picnics instead :grin:
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Post by Shuswap » Mon Sep 22, 2014 04:59

Chris a heck of a deal. I'm ordering a couple of rolls for free delivery to my son's address in OH where I'll pick them up at Xmas.

BTW I was recalling your recent post about picking up cases of picnics for your Dad at Costco.
Today I talked to the meat mgr at Costco Kamloops. I had bought a couple of shoulders in the past and he said forget that they're for pulled pork get a case of picnics instead :grin:
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Post by redzed » Mon Sep 22, 2014 05:11

And they've dropped by about 50 cents a kilo in the last week!

I don't quite understand what the dedication to using only butts for sausage is for hobbyists. I think that the top part of the shoulder is great (pork butt in Canada, Boston butt in U.S.), but the lower part ( the picnic) has all that dark red meat and I think the sausage has more natural flavours. Hobbyists have to get out of the butt rut, and start learning about the flavours fof the different parts of the pig.
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Post by Gulyás » Mon Sep 22, 2014 11:14

We get better flavor if we mix the meat with different parts. The main reason for using pork/Boston butt is the fat to lean meat ratio.
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Post by ssorllih » Mon Sep 22, 2014 13:06

For my way of cooking there is no waste in either a butt or a picnic however the butts have the highest meat to bone ratio. I cure and smoke the hock, bone and hide for soup.
Ross- tightwad home cook
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