Using Vacmaster Chamber Machine
Rich-
I think you meant Butterbean?
I think you meant Butterbean?
Butterbean wrote:In packaging, I used a medium vacuum to seal the bags. Enough to give them a snug airless fit but not too much because I found too much vacuum seems to mess with the integrity of the bond between the casing and the mince.
Butterbean wrote:If you recall, I thought it might have to do with the sealing of the bags but I think now the sealing just highlighted the problem because other sticks with binders were done at the same vacuum
-
- Forum Enthusiast
- Posts: 573
- Joined: Fri Dec 18, 2015 23:35
- Location: Chicago
-
- Forum Enthusiast
- Posts: 573
- Joined: Fri Dec 18, 2015 23:35
- Location: Chicago
Don't know how it "cools", but the lid pops when the vacuum is released.
The recommended starting times on mine were 40, 1.2 and 2.0. 40 was too long so I keep it set at 35, If I want less vacuum just push the stop button when the desired vacuum is reached, less vacuum but the seal and cool time remain the same. Easier than resetting all the time for different items.
The recommended starting times on mine were 40, 1.2 and 2.0. 40 was too long so I keep it set at 35, If I want less vacuum just push the stop button when the desired vacuum is reached, less vacuum but the seal and cool time remain the same. Easier than resetting all the time for different items.
-
- Forum Enthusiast
- Posts: 573
- Joined: Fri Dec 18, 2015 23:35
- Location: Chicago
Yup, stand corrected, it was Butterbean...reading the rest of the thread...my machine is due to arrive today...tomorrow i pick up 153 pounds of organic pork, $1.55 per pound, butchered, with bacon, chops, pork loin, and coarse ground...should wind up with 50 to 70 pounds of fat since the other guys i split it with do not want the fat...gonna have fun with the machine !!
cheers,
Rich
cheers,
Rich
Hope you have a strong back or help!
For the 3 mill bags I would start with 35, 1.2 and 2.0. Pretty much the recommended settings. For the stuff you will freeze I use the 35 for meats and lower it as Lou suggested for fresh sausage. Its a learning curve.
Save the hard back fat for salami. The soft....make lard.
Learning Sous vide and loving it.
For the 3 mill bags I would start with 35, 1.2 and 2.0. Pretty much the recommended settings. For the stuff you will freeze I use the 35 for meats and lower it as Lou suggested for fresh sausage. Its a learning curve.
Save the hard back fat for salami. The soft....make lard.
Learning Sous vide and loving it.
well it arrived...and, HOLY MOTHER OF ALL THAT'S HOLY ! DAMN THING IS HEAVY !! FedEx did not deliver to the front door, for some reason (hmmm weight !!??) they set it at my 5th wheel which is 50 yards from the front door...had to lug the damn thing, at midnight (when i got off shift) to the house...oh well, all good things must be worked for I guess...
Bob K, I plan on just using the 4 mil, boilable bags, just a couple of pennies difference in in price...
You were spot on, needed a helper, didn't have one...gettin' too old for that kinda stuff now !!
i hope that's the last sealer i ever have to buy...
Cheers,
Rich
Bob K, I plan on just using the 4 mil, boilable bags, just a couple of pennies difference in in price...
You were spot on, needed a helper, didn't have one...gettin' too old for that kinda stuff now !!
i hope that's the last sealer i ever have to buy...
Cheers,
Rich
I'm having the same problem! Everything seems to be getting heavier. I partially solved the problem with moving heavy objects in my sausage and wine room with this gadget:
http://www.princessauto.com/en/detail/3 ... -p8180663e
I use it to lift carboys off the floor and move my bowl cutter from the shelf to the work table. Works like a charm!
http://www.princessauto.com/en/detail/3 ... -p8180663e
I use it to lift carboys off the floor and move my bowl cutter from the shelf to the work table. Works like a charm!
I originally got this cart for the Vacmaster: http://www.ikea.com/us/en/catalog/products/30240348/
Inexpensive and very sturdy
But then the grinder got too heavy
Inexpensive and very sturdy
But then the grinder got too heavy