Vacuum bags.

[hiway_99]

I just bought a vacmaster vp215 chamber vacuum sealer.  I ordered 8"x10" bags for my fish.  What other size bags do you generally use?  I'm going to use this unit to package bulk meats along with deer and elk into dinner sized portions.  I'm thinking of ordering a case of 10"x13 but didn't want a bunch of bags that were too big or too small.


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[pd]

From my experience, "too large" is not really a problem, but "too small" can be.  It depends on the size of the cut of meat, but a roast can take up a awfully large volume.

[2labs]

I don't know if that brand can do this, but I bought the tube style, seal one end and cut it as long as you want. Whole salmon fillet, 25" bag!

[hiway_99]

I don't think I can do the rolls of make your own bags.  I can only go 10" wide for the sealing bar.  They make them longer than 13".  I have to buy them by the case of 1000.

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[The Weazle]

I don't think I can do the rolls of make your own bags.  I can only go 10" wide for the sealing bar.  They make them longer than 13".  I have to buy them by the case of 1000.

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Cabelas sells them online in packages of 500.

[bigfish51]

I have the Vacmaster as well. An excellent investment in my opinion. We use it all the time. I would recommend the heavier bags (4 mil). I buy mine from Pleasant Hill Grainery online. I have found their pricing to be very competitive and if you spend over $100, the shipping is free. LEM products is another place where I have bought the bags. 10x13 and 8x11 are the sizes that I use the most

[NRA4LIFE]

Look at Vacuumsealersunlimited.com, I think.  Buy 4 or 5 mil bags too. Especially if you're going to store frozen a long time.  I have had the 215 now for 4 years and would never look back.  My unit has now paid for itself in bag savings alone over other type vacuum sealers.  I vacuum sealed an entire moose this last year, and 5 deer and probably 500 lbs of halibut, cod, rock fish, salmon, crab and clams in the last 4 years.  Just did 10 packs of chicken breast tonight from Fred Meyer at $1.29 a pound.  Buy bulk and save even more.

[quadrafire]

  I vacuum sealed an entire moose this last year

Dang that must have been a big bag to fit an entire moose 

The difference with this (chamber) sealer vs traditional sealers that some may not know is you can't use longer bags than the chamber so you couldn't do a salmon fillet longer than probably 13 inches.
The other issue i've had to learn is I can't fill a bag as full as i could in my old vacuum sealer as you can't control the opening/lip of the bag once you close the chamber lid. Sometimes you'll get a crease or the bag will slip if the lid bumps it.
You can  easily seal bags of soup, sauces, broth etc, but make sure they are cool or cold before sealing or they will bubble in to the seal bar.

For the bags I bought 3 sizes 1000 each 10x13, 8x10 and 6x8 I think off the top of my head.

Just remember you can't fill them as full as with the vacuum sealers

[hiway_99]

Thanks for the replies.  I ordered a box of the 10x13.  Any tips on doing liquids?

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[pd]

Thanks for the replies.  I ordered a box of the 10x13.  Any tips on doing liquids?

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Pinch close (use a clothespin or so), freeze overnight, then seal??

[kenzmad]

Thanks for the replies.  I ordered a box of the 10x13.  Any tips on doing liquids?

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Take the plates out and seal away. Liquids need to be cold or room temp.

[quadrafire]

Thanks for the replies.  I ordered a box of the 10x13.  Any tips on doing liquids?

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Take the plates out and seal away. Liquids need to be cold or room temp.

colder is better. Taking the plates out help. Don't over fill the bag!!

[hiway_99]

I tried it with room temperature marinade.  My first one was a boiled over mess.  The second try it turned the pressure timer down to 20 seconds and succeeded.  Just wasn't sure if I did something good wrong.  Or if there was some other tips to being more successful.  I new about taking the plates out.

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[quadrafire]

I tried it with room temperature marinade.  My first one was a boiled over mess.  The second try it turned the pressure timer down to 20 seconds and succeeded.  Just wasn't sure if I did something good wrong.  Or if there was some other tips to being more successful.  I new about taking the plates out.

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No need to change any settings, Put it in the fridge for awhile to chill and don't overfill the bag.

[NRA4LIFE]

When I'm doing marinades, I just keep an eye on the bag and my finger on the stop button.  If the marinade starts creeping up to the sealing bar, I hit stop and the bag will seal.  I have never had a boil over situation. 

[Whitpirate]

Thanks for the replies.  I ordered a box of the 10x13.  Any tips on doing liquids?

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Take the plates out and seal away. Liquids need to be cold or room temp.

I use a bowl within a bowl of ice to chill down items.  Remember under pressure boiling temp is lowered.  Remove the plates and don't fill higher than about 1/2.

My favorite large bag is a 10x13.   I order in bulk at WebRestaurantstore.com in cases of 1000.

8x10 standard 4 mil and a 8x10 ziplock top are regularly used as well.  I like doing sliced deli meats and cheese in the ziplock back top so it can be re-opened and closed when we get to it.

[4T]

Can you use these as boil bags as well?  It would be handy to prep some meals before camping and you can just boil to  warm it up or cook.

[robodad]

Vacupack.com is where I get my bags and they are in lots of 125, 500, or 1000 Thom will hook you up and they are located in Maple Valley so support local guys !!

[NRA4LIFE]

Some of them you can.  I make sure the bags I order are safe for cooking in.  The website should tell you.  I sou vide in 5 mil bags all the time.