Walton's 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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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 This might help as well.
https://en.wikipedia.org/wiki/Primal_cut -
Thanks what kinda price break should you expect
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samspade The last ribeye primal I bought was $8.59, cut 18 1" steaks from it, had almost 4 lbs. of cleaned trim. It weighed 18.14 lbs. raw weight. It was select grade as well, but I would have graded it choice with the fat marbling. Choice ribeye primals are available but twice the price. You have to be choosy too when you pick a primal, look them over, see how much fat is on them and how well they are trimmed. Lately the processors have been really sloppy and don’t give a crap about what they put out because they have the market cornered. Pork is a whole lot easier since you don’t have a whole lot of primal cuts.
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samspade The last ribeye primal I bought was $8.59, cut 18 1" steaks from it, had almost 4 lbs. of cleaned trim. It weighed 18.14 lbs. raw weight. It was select grade as well, but I would have graded it choice with the fat marbling. Choice ribeye primals are available but twice the price. You have to be choosy too when you pick a primal, look them over, see how much fat is on them and how well they are trimmed. Lately the processors have been really sloppy and don’t give a crap about what they put out because they have the market cornered. Pork is a whole lot easier since you don’t have a whole lot of primal cuts.
johnsbrewhouse thanks I’ll look into that when I go to Sam’s next time. And also for the link.
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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 said in Walton's Chamber Vac:
PapaSop Start buying primals and cutting your own and you’ll save even more.
On top of that, if you buy a strip loin or ribeye primal at Costco it won’t be blade tenderized like their cut steaks are (Sam’s too I think). Much safer for the folks that like rare/mid-rare.
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ND Mike said in Walton's Chamber Vac:
Chili for later…man I love the Walton’s Chamber Vac!!!
Do you have chamber bags as well? I went nuts on an assortment of like 7 sizes at 1000 bags each. Was super cheap relative to FoodSaver rolls/bags. Save those for your suction sealer.
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ND Mike said in Walton's Chamber Vac:
Chili for later…man I love the Walton’s Chamber Vac!!!
Do you have chamber bags as well? I went nuts on an assortment of like 7 sizes at 1000 bags each. Was super cheap relative to FoodSaver rolls/bags. Save those for your suction sealer.
Jamieson22 I do but not in gallon size. I need to pick some up.
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