Walton's Chamber Vac
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ND Mike Let’s keep our fingers crossed that all is well because it looks so good, I would really hate to see that happen. Not to mention the fact that it just packs away so much better than soup cylinders or mason jars. I always have to leave several inches of head space before I put the caps on with the normal containers, but hopefully the plastic has enough give in it that it will make up for it all.
calldoctoday I’m not luck enough to have a chamber vac yet. For soups and chili I still just use ziplock freezer bags and manually take out as much air as possible, then freeze on its side. Let me know how the chamber vac goes.
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calldoctoday I will let you know. I will check if I had a blowout when I get home from work.
ND Mike congrats on an awesome machine. It’s on my wish list.
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ND Mike Let’s keep our fingers crossed that all is well because it looks so good, I would really hate to see that happen. Not to mention the fact that it just packs away so much better than soup cylinders or mason jars. I always have to leave several inches of head space before I put the caps on with the normal containers, but hopefully the plastic has enough give in it that it will make up for it all.
calldoctoday and cdavis I checked the bags when I got home and they were fine. Froze solid with no blowouts!
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calldoctoday and cdavis I checked the bags when I got home and they were fine. Froze solid with no blowouts!
ND Mike great to hear. That’s another good reason to get one.
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cdavis I’m telling Santa now for next year.
“You never really die until you end up on the wall at a Cracker Barrel”
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GWG8541 I better join you.
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calldoctoday and cdavis I checked the bags when I got home and they were fine. Froze solid with no blowouts!
ND Mike That is good news, I have frozen broth in ziplocks and had no problems but of course I couldn’t the air out like a chamber vac.
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PapaSop The only thing I wonder about with the vacuum-packed freeze is if there is enough elasticity in the wrap to allow for the expansion of the product when freezing. How is it looking guys? Frozen brick chili is FANTASTIC when thawed & heated up when you need a steaming hot bowl of Chili in the Winter.
calldoctoday
Two days in. No worries. -
calldoctoday
Two days in. No worries.PapaSop Then you should be good. Really glad to hear that because when I can afford to get one, I would really like to freeze my soups, sauces, & chilis that way.
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calldoctoday and cdavis I checked the bags when I got home and they were fine. Froze solid with no blowouts!
ND Mike Super, that is really good to hear because when I can afford to get one, I would really like to store my sauces, soups, & chilis that way you guys did that.
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ND Mike Super, that is really good to hear because when I can afford to get one, I would really like to store my sauces, soups, & chilis that way you guys did that.
calldoctoday yeah I was pretty happy with that! Stacks a lot nicer in the freezer too!
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Eventually I hope to have a chamber vac., just no room to store it right now.
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Seems like I’ve been buying more in bulk lately! I’m thinking I just like using this sealer.
Great investment!
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Seems like I’ve been buying more in bulk lately! I’m thinking I just like using this sealer.
Great investment!
PapaSop Start buying primals and cutting your own and you’ll save even more. We buy an a couple of pork loins and cut boneless chops and roasts then seal them, the same with rib-eyes and other cuts
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Addictive ain’t it!
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Seems like I’ve been buying more in bulk lately! I’m thinking I just like using this sealer.
Great investment!
PapaSop I like it too, but you got it! Preparing for Doomsday.
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Chili for later…man I love the Walton’s Chamber Vac!!!
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PapaSop Start buying primals and cutting your own and you’ll save even more. We buy an a couple of pork loins and cut boneless chops and roasts then seal them, the same with rib-eyes and other cuts
johnsbrewhouse I see that tem “primals” here and wonder what it is, how and where you get it, what would you ask for and how to portion it. I understand the term means like stsrt with a ribeye roast then cut it down into steaks, but is it more than that ?
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johnsbrewhouse I see that tem “primals” here and wonder what it is, how and where you get it, what would you ask for and how to portion it. I understand the term means like stsrt with a ribeye roast then cut it down into steaks, but is it more than that ?
samspade The primal is the entire rib roast from the side, it can either be bone in or boned. They can weigh anywhere from 15-18 lbs. on average and have the “lip” or cap on. Most of the time you want to remove the cap and render the meat and fat for later, makes good sausage or burgers. Primal’s are available at Costco, Sam’s Club, US Foods/Chief’s Store or Restaurant Depot or anyplace that usually deals with meat in bulk. Primal’s are what smaller cuts of meat come from as well, like Top Round, you get several different cuts from that, it weighs over 20 lbs. You need to know what primal you want and how to cut what you want from it. It’s not hard to learn, just takes patience and good knives
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