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The money I’ve spent on food saver and a cabelas vac sealer I could have bought a chamber vacuum long ago.

Chamber vacuum is the way to go in my opinion


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If you buy by the 1000 it’s about 9 cents for a 5 mil 8x12 and 6 cents for a 4 mil. Well worth it in my opinion.

I’ve often said that foodsaver is responsible for more wasted fish than the trawl fleet. Does Ok on red meat.

Chinese chamber sealer machines are ok. The Busch pump machines are the ones you want but cost 4-8k.

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Why is it bad for fishies?


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Originally Posted by Jim_Conrad
Why is it bad for fishies?



Few people realize that thawing fish in its packaging presents a high risk for botulism.


Clostridium botulinum is an anaerobic bacteria that forms spores that allow it to thrive in low-oxygen environments—like the ones created by vacuum-sealed packages. When the right conditions are present, the spore can produce a deadly toxin. That toxin causes botulism, a life-threatening disease that attacks the nervous system.

The warmer the temperature, the quicker the toxin forms. And when temperatures rise above 38 degrees Fahrenheit—i.e., the moment you remove it from the refrigerator—the risk for botulism increases greatly.

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What's he got a botulism sniffing dog or something?


Kinda like a seizure dog?


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Originally Posted by Jim_Conrad
A person should really have a chamber vac machine.

I'm on the verge of leaping.

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Originally Posted by slumlord
Originally Posted by Jim_Conrad
Why is it bad for fishies?



Few people realize that thawing fish in its packaging presents a high risk for botulism.


Clostridium botulinum is an anaerobic bacteria that forms spores that allow it to thrive in low-oxygen environments—like the ones created by vacuum-sealed packages. When the right conditions are present, the spore can produce a deadly toxin. That toxin causes botulism, a life-threatening disease that attacks the nervous system.

The warmer the temperature, the quicker the toxin forms. And when temperatures rise above 38 degrees Fahrenheit—i.e., the moment you remove it from the refrigerator—the risk for botulism increases greatly.


There are a host of bacteria present in/on fish that are killed in the cooking process, clostridium botulinum being one of them.

Takes a minimum of 212 degrees to kill the clostridium botulinum spore.

Cook your fish....enjoy.

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Jeff, you cook your fish to that high a temp? Also, i dont think its the spores that are toxic. Isnt it the toxins produced after the spores become active?


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Idunno, I'm not a quality control type, minimum cooking temps probably would be more correct.

I have been schooled on the machinery that cuts and vacuum packs fish at high rates if speed.

When you have to get rid of a half million pounds of fish a day and the order is 6 oz portions all vacuum sealed ya have to move really fast.

QC was all over the machinery, bacteria was not a issue with intended to be cooked products.

The more fun stuff is the living creatures present in our food.
When freezing fish, the parasites migrate up.
It's best to freeze it skin up if you want to hide the parasites from QC inspections.

I messed with this kinda stuff. Can't find a good video of the high speed vac-paks that these robotics were feeding.
I installed these and would get the call if they weren't running smooth, or if one of those little portions weighed a gram or two over 6. Oz.

Just cook your fish...the entire world eats outta vac-paks.


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Originally Posted by BigDave39355
I mostly use quart and pint.

Mostly for breaking down bulk meat purchases, deer meat and veggies from the garden.



There is an eBay seller. Forget the name. BagsUSA or VacUSA , something similar.


Made in USA bags and are reasonable priced when bought in quantity.



Just because they are sold in the US doesn't mean they are made here. I don't think any vacuum bags are made in the states.


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I dunno. 🤷🏽‍♂️🤷🏽‍♂️

I just go by what they say....

Quote
Quart Vacuum Sealer Bags:

Save Money … without having to buy imports!
Thicker than name brands
Spacious 8” x 12” size for plenty of sealing room
USA Made: Free of BPA and other toxins
For universal use in Foodsaver and similar vacuum-sealers



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�The man who complains about the way the ball bounces is likely to be the one who dropped it.� Lou Holtz



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Originally Posted by Jim_Conrad
Why is it bad for fishies?


Fish doesn’t keep very long when frozen. Probably 1/3 life before it starts tasting like fish. A commercial machine makes some good product.

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Originally Posted by Kenlguy
Originally Posted by BigDave39355
I mostly use quart and pint.

Mostly for breaking down bulk meat purchases, deer meat and veggies from the garden.



There is an eBay seller. Forget the name. BagsUSA or VacUSA , something similar.


Made in USA bags and are reasonable priced when bought in quantity.



Just because they are sold in the US doesn't mean they are made here. I don't think any vacuum bags are made in the states.

Did you go to the site he linked?

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Cookie buys rolls that are about 8 and maybe 10 inches wide. Cut to desired lengths.


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Originally Posted by Whttail_in_MT
Originally Posted by Kenlguy
Originally Posted by BigDave39355
I mostly use quart and pint.

Mostly for breaking down bulk meat purchases, deer meat and veggies from the garden.



There is an eBay seller. Forget the name. BagsUSA or VacUSA , something similar.


Made in USA bags and are reasonable priced when bought in quantity.



Just because they are sold in the US doesn't mean they are made here. I don't think any vacuum bags are made in the states.

Did you go to the site he linked?

I stand corrected.
Maybe they're made in the US by illegal Chinese immigrants?


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Originally Posted by RJL53


The trick to sealing anything with moisture is to put it in the freezer until the moisture solidifies then take it out and seal the bag. Works every time.


This^^

Pre-freeze any kind of meat or fish for a couple of hours and it'll seal just fine. Don't pre-freeze and it'll suck moisture into the seal and the seal will eventually fail.

I like the bags instead of the rolls. For some reason the roll stuff never seems to seal well, decent bags rarely fail if you follow the pre-freeze ritual.

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Instead of pre-freezing meat, I use a twist tie gallon vegetable type bag, and put the meat in it, roll it for ground meat or fold it over for steak type stuff, and do not tie the top. Place the open end toward the end of the closed seal bag and seal it. Ground meat I put into 1 1/2 pound rolls and put more than one to the bag. When using I take one out and reseal. Venison, I keep the muscles in large chunks and do the same. I like the rolls better than pre cut bags. I run into meat in the freezer that is several years old that is still fine. Those twist tie bags are cheap, and make life a lot easier. miles


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Twist ties and storage bags and what? I’m not really following this.

Oh well doesnt matter. Squanto has me on ignore.

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I buy rolls. 8,11,14. I use the 8s mostly. I prefreeze stews and liquids before sealing. I never prefroze meat , fish or poultry. Never have had a issue on a seal failing in my 20 years of using vac sealers but theres always this year.


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