DO NOT get the Vac-Vida VS301! I bought one through Amazon in January 2020 because supposedly the company would stand behind their product. That’s a lie! Mine started giving me trouble in Dec. 2020. It would go through the vacuum cycle, try to seal, then repeat the vacuum cycle. I couldn’t get it to stop other than turning the machine off. After turning it off, the vacuum would eventually leak down enough so that I could open the machine > This usually took about 12 hours. I tried contacting the company but my phone calls and e-mails went unanswered. I finally bought another one from Ultra-Source. They are pricy, but I believe well worth the extra money especially if you want to package something delicate as they have the gas capabilities.

At the island of Meatgistica we will be one…until then, I will stick with blue

I bought a case of 5.56 a few weeks back, got it around .52 a round. Then bought more 6.5 (ouch) and .22 mag as well, have more than enough 9mm and a little .380 for my wife handgun.

@herbcofood It would be if I could my hands on some. Will have to talk to my local butcher bud. Sous vide, rested tight in plastic, sliced thin. It would be some of the best roast beast one could have. Or, eat it like and steak with a quick sear. OK, I just ate and my taste buds are flying around.

@bocephus I’m going to be doing another round of Berkshire hog bacon coming up in the next week or so. A friend has another hog that he told me he was butchering and wished I’d make him some bacon like last time. Well, why not! @Jonathon How may I add Waltons seasonings to aid the flavors in my bacon? Please PM me or another way if you please, tia.

@bocephus Great for hanging S Sausage, whole slabs of bacon ext, disadvantage is vertical temp variance advantage is horizontal shelf spaces!!

I know I’m late to this thread; but a lot of great information in this one. Thanks.

@jonathon Tried again today and code is still not working for me, I see that other people are also having problems with the code, any up dates?

@bob-stehlik - Thanks - I will be there tomorrow to take a look. Will probably get a couple and freeze, so I can look back at posts and research.

@papasop thanks for the info. I will have to swing by Harbor Freight tomorrow.

@zbigjeff said in Member rewards: @papasop Hey, if I did that with my Bearpaw, I’d be at the rim. But, that’s a viable amount. It would only force me to get up every 10 mins. Yep! LOL

@mrobisr thanks for the info

@jonathon said in Meatgistics "Meet Up": Oxidation of fats was on the syllabus so I am assuming they are going to cover the entirety of the topic Well don’t keep us in suspense…fill us in on the latest and greatest info and techniques to prevent oxidation of fat (rancidity) in our meat products.

If I remember correctly you were sitting at a table with a meat grinder and that pyramid of snack sticks. Just move the grinder to the other side and use that as one side of the snack sticks to support them. than while your talking use your left arm against the other side of the snack sticks. VOLA hidden support but out in the open. lol

@processhead It would look good on a shelf in a processing room.

Thank you

I hope my son will feel the same way when I am gone.

@PapaSop That’s where Seaboard is headquartered. The pork most likely came from Guymon, Oklahoma.