Vacmaster

[ful-rac]

Good point wade, I try not to lay it directly on the print, but on paper napkins to absorb the excess moisture, it's hangn over a little in the picture, that filet was a long one...but Im pretty sure that the mercury in the fish will end up killing us sooner than a little newspaper print...I hope...

[StinkyMatt]

It was not hanging over THAT much.


I think Wade was talking about larger meat samples.
































Nice set up Tony, if I ever catch a fish you can process it for me.

[jorluivil]

Its going to be an expensive weekend for me.

The old lady has revoked my freezer privileges so I have to get a deep freezer and my Foodsaver was acting up last week. The vacmaster isn't cheap but if it can keep up with sealing badge after badge of fish or whatever else you vacuum seal its worth the money.

[Hammerhead_77]

Originally Posted by ful-rac

Good point wade, I try not to lay it directly on the print, but on paper napkins to absorb the excess moisture, it's hangn over a little in the picture, that filet was a long one...but Im pretty sure that the mercury in the fish will end up killing us sooner than a little newspaper print...I hope...

I lost my kitchen privilege for processing fish after stinking up the house too many times. I bought a cheap folding table with a plastic top at BigLots...now I do all my processing outside. Just wipe it down with bleach and water before and after.

[Siebler]

Tony, Awesome isnt it?

Just wait until you start doing the Retort Canning.

Mine never leaves the kitchen, has its own rolling cart with boxes of all the different size pouches under it. Of all my cool commercial grade equipment this is the only one that tops my big meat grinder in the amount of use it gets! Even leftovers go into the Vacmaster instead of Ziplocks.

Dont forget to watch your oil and do that first oil change when it starts looking milky!