In reply to Post #14
just this moment ordered one,
for bait and food, so thanks for the link
just this moment ordered one,
for bait and food, so thanks for the link
In reply to Post #16
Assume you've had no issues with yours then?
Assume you've had no issues with yours then?
In reply to Post #18
No, no problems at all really.
Had a bit of trouble when doing some tigers as the "slime" was too watery and the vacumn sucked the juice out which made a bit of a mess. Just drained it a bit more and it was all good.
The Tigers were from a tin, not prepared by myself.
No, no problems at all really.
Had a bit of trouble when doing some tigers as the "slime" was too watery and the vacumn sucked the juice out which made a bit of a mess. Just drained it a bit more and it was all good.
The Tigers were from a tin, not prepared by myself.
In reply to Post #19
Good to know. Cheers mate
Good to know. Cheers mate
In reply to Post #20
When I vacuum seal mine and freeze it, on getting it out of the freezer a few days later the bag seems sealed but it's not tight as when it went in , is this just me or a general thing, I've even tried double sealing the ends
Rich
When I vacuum seal mine and freeze it, on getting it out of the freezer a few days later the bag seems sealed but it's not tight as when it went in , is this just me or a general thing, I've even tried double sealing the ends
Rich
In reply to Post #21
I used to double seal both ends as standard, even then some wouldn't seal properly. Never got to the bottom of it, I assumed there was something on the sealing strip that meant the temp wasn't reached so the seal wasn't made, even after giving them a good tug once cooled to make sure.
I was a aseptic pharmacy tech for 12 years. We used 'isolators' to manufacture, think totally sealed systems from the environment. Products, Cytotoxics for chemo, tpn for nutrition' were removed from the system using giant heat sealers and bags (don't ask for method). The only time a bag wouldn't seal was if there was some crap on the material that covered the heating element rail. To say I've used heat sealers/vacuum sealers more than most would be a understatement....lucky me 😃
I used to double seal both ends as standard, even then some wouldn't seal properly. Never got to the bottom of it, I assumed there was something on the sealing strip that meant the temp wasn't reached so the seal wasn't made, even after giving them a good tug once cooled to make sure.
I was a aseptic pharmacy tech for 12 years. We used 'isolators' to manufacture, think totally sealed systems from the environment. Products, Cytotoxics for chemo, tpn for nutrition' were removed from the system using giant heat sealers and bags (don't ask for method). The only time a bag wouldn't seal was if there was some crap on the material that covered the heating element rail. To say I've used heat sealers/vacuum sealers more than most would be a understatement....lucky me 😃
In reply to Post #22
I've just bought a onsenkitchen Vacuum Sealer from Amazon. Used it for the first time today and very impressed. I used the Ridgemonkey Crusher and crushed 10k of boilie. Vacuum sealed 4 bags for the whole lot, I cannot believe the size of the bags when vacuumed and sealed.
Really easy to use. I personally like the bag on the roll so you can make whatever size bag you require.
On offer at the moment too!
I've just bought a onsenkitchen Vacuum Sealer from Amazon. Used it for the first time today and very impressed. I used the Ridgemonkey Crusher and crushed 10k of boilie. Vacuum sealed 4 bags for the whole lot, I cannot believe the size of the bags when vacuumed and sealed.
Really easy to use. I personally like the bag on the roll so you can make whatever size bag you require.
On offer at the moment too!
In reply to Post #21
same as buddy.
same as buddy.
Used the one i got last night. So far so good. However, sometime it stopped the vacuum halfway though so needed to redo the bag. May just be i hadnt pit the bag in flat. All a bit of learning on the job. Not as wuick a process as id hoped, but im doing 40kg into 1kg bags. Im sure smashing 10 kg out at a time wouldnt have seemed as long
In reply to Post #25
I'm doing 2.5k bags for an upcoming French trip. The longest part is weighing up the bait to put in the bags.
It's Ali's much quicker if you fill the bags in one go. Then vacuum and seal.
I'm doing 2.5k bags for an upcoming French trip. The longest part is weighing up the bait to put in the bags.
It's Ali's much quicker if you fill the bags in one go. Then vacuum and seal.
I dont use bags just the rolls
I seal one end then cut to the length needed for 1kg cut repeat till the roll is empty and I have a pile ready for filling and sealing
then I get the bags filled and stacked from the bulk bag of shelf lifes then just seal the lot my shelf lifes I had rolled from a local company to my own recipe had a life of about 10 months but by vacuum packing them in a powerful machine I have got some 2 years old and total perfect not needed to freeze them of course things cant go bad in a proper vacuum for a very very long time
likewise with food I love swordfish steaks so used to go to Billingsgate Fish Market and buy a £40 slab this would make about 25 to 30 1 inch thick steaks depending on the price per kg that I vacuum packed and froze and had a freezer life of over 12months instead of the normal 3 months
I also used to cook some sausages and bacon and mushrooms in my air fryer vacuum pack them then chuck them in a ridge monkey type stove top cooker to heat up with a tin of shirt lifters tip the lot in a chunk of crusty baguette couple of cups of tea was set for a good few hours easy peasy
I seal one end then cut to the length needed for 1kg cut repeat till the roll is empty and I have a pile ready for filling and sealing
then I get the bags filled and stacked from the bulk bag of shelf lifes then just seal the lot my shelf lifes I had rolled from a local company to my own recipe had a life of about 10 months but by vacuum packing them in a powerful machine I have got some 2 years old and total perfect not needed to freeze them of course things cant go bad in a proper vacuum for a very very long time
likewise with food I love swordfish steaks so used to go to Billingsgate Fish Market and buy a £40 slab this would make about 25 to 30 1 inch thick steaks depending on the price per kg that I vacuum packed and froze and had a freezer life of over 12months instead of the normal 3 months
I also used to cook some sausages and bacon and mushrooms in my air fryer vacuum pack them then chuck them in a ridge monkey type stove top cooker to heat up with a tin of shirt lifters tip the lot in a chunk of crusty baguette couple of cups of tea was set for a good few hours easy peasy
In reply to Post #27
Tin of shirt lifters??????
Tin of shirt lifters??????
In reply to Post #28
baked beans
baked beans
In reply to Post #29
This vacuuming malarkey looks like a winner I really like the idea of saving a bit of space 👍 .....is there any specific machine to go for? I see there are a few suggestions .......Also Would the extended “lifespan” apply to vacuuming particles and spodmix etc ???
This vacuuming malarkey looks like a winner I really like the idea of saving a bit of space 👍 .....is there any specific machine to go for? I see there are a few suggestions .......Also Would the extended “lifespan” apply to vacuuming particles and spodmix etc ???