Announcement

Collapse
No announcement yet.

Which VacMaster to get

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Which VacMaster to get

    I've been thinking about getting either the 110 or 140. The 140 is a little less than double the cost of the 110 and not sure if I need the 140 for my needs.
    It will be used mostly to package small items, such as chicken breasts, fish, cheese, cooked meat, steaks. Probably will never use it to package any type of game or even large cuts like a butt. The fish may be packaged in water as that's how I've always did it. I guess with using a sealer I can package filets dry.

    Both appear to be exact except the 140 is a duel piston.

    Any info/suggestions are appreciated.

    Thanks
    Eddie
    Stumps Baby
    Bubba Keg Convection Grill
    Digi Q
    Gasser with 4+ yrs of dust
    Custom end grain cutting board
    Superfast Yellow Thermapen
    18 " Smoke Vault
    12" AMNTS
    AMNPS
    Newbie beer brewer

  • #2
    I have the 110 and use it like you describe. It has worked out great.
    Good One Heritage Oven
    Weber Performer Deluxe

    sigpic

    Comment


    • #3
      I was going to buy the 110 and someone convinced me I would want to have the pulse option ...... they were right, I use that function a lot. Then I looked at the roll option available on the 260 and justified the extra $47 or so over the 140. I can seal up complete racks of ribs or other large items.

      They'll all work well for you, just depends what your future plans are. Like you, I thought of just the simplest of things to do but once I had it, I couldn't believe how much we use it for all kinds of stuff. You can only do liquids if you freeze them before sealing otherwise the vacuum will suck the liquid from the bag. We freeze fruits, veggies, meats, bakery, pack bulk spices, etc. The pulse function is real handy for fruits and soft foods.

      Comment


      • #4
        Not familiar with the VM units..but indeed you will be able to pack fish "dry". Actually you will wonder how you got along without a sealer all these years
        In God I trust- All others pay cash...
        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

        Comment


        • #5
          Originally posted by Richtee View Post
          Not familiar with the VM units..but indeed you will be able to pack fish "dry". Actually you will wonder how you got along without a sealer all these years
          That is so true. When we got ours we put in on the pantry shelf and just took it out to use it when we needed it, it was only about a ten foot trip. Within a month or so, we used it so often we decided to make a place for it on the cupboard for convenience. We like to cook in larger quantities each time we cook, seal and freeze for convenience later. That and buy in bulk at the store to save a few bucks and portion it out at home. We're pretty sure the sealer and bags pay for themselves in a short time,

          Comment


          • #6
            I have the VacMaster VP112 and LOVE, LOVE it!!! It is a chamber vac. The ability to vac liquids is REALLY nice. We make soups, chili, ect. And vac pack it. The bags are also significantly cheaper at about .07 cents a piece. You won't be disappointed with the VP112!

            Comment


            • #7
              I have a 140 and love it. Never a problem with it.

              Comment


              • #8
                I've read some comments in regards to the Vacmaster 110 that says the items you freeze must be completely dry or the bag will not completely seal. Anyone have this issue?
                For the ones that have this machine, do you actually need to dry whatever meat you are sealing? My main use will be to seal chicken, seafood and various meats like roasts, sausage and ground meats. Some of these meats are natually wet and I dont want to have to dry everything before sealing.
                If I wanted to seal chili or soups I would need a chamber sealer?
                Stumps Baby
                Bubba Keg Convection Grill
                Digi Q
                Gasser with 4+ yrs of dust
                Custom end grain cutting board
                Superfast Yellow Thermapen
                18 " Smoke Vault
                12" AMNTS
                AMNPS
                Newbie beer brewer

                Comment


                • #9
                  Originally posted by 44 bbq View Post
                  I've read some comments in regards to the Vacmaster 110 that says the items you freeze must be completely dry or the bag will not completely seal. Anyone have this issue?
                  For the ones that have this machine, do you actually need to dry whatever meat you are sealing? My main use will be to seal chicken, seafood and various meats like roasts, sausage and ground meats. Some of these meats are natually wet and I dont want to have to dry everything before sealing.
                  If I wanted to seal chili or soups I would need a chamber sealer?
                  For the soups and chilies there's a way around that, you just freeze in the bags first and then take them out and seal them up. As far as the meats go, I have no problem with most of them but if it is extremely wet, i'll add a paper towel across the top of the meat and that grabs the moisture as the vacuum is pulling. When you thought out just grab the towel and toss it.

                  Comment

                  Working...
                  X