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  1. Back To Top    #21
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    Quote Originally Posted by tikka243 View Post
    Vac master VP215 is the answer to all your problems
    That thing looks like the cats ass, but 84lbs?? Holy hell, dam thing should some with it's own wheeled table to sit on.

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  2. Back To Top    #22
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    yep - you need a dedicated place for these big pigs - that's a downside

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    True freedom is not the ability to do whatever one wants or as one pleases without restraint, rather, true freedom is the ability to do what one ought to do.

  3. Back To Top    #23
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    I have the VP112 for 6+ years now I think. Paid for itself I feel in cost of bags alone. When we have large groups processing meat it seems like the other brand units always have problems and mine just keeps working. I have had to replace some parts on it such as seals and I replaced the seal bar. Not having to worry about moisture is awesome as well. no more freezing or drying of fish before I vac seal. They are big and awkward but I will never go back to cutting my own bags or any other type of sealer over a chamber one in my life.

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  4. Back To Top    #24
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    Quote Originally Posted by remm View Post
    That thing looks like the cats ass, but 84lbs?? Holy hell, dam thing should some with it's own wheeled table to sit on.
    Yep. I built a cart for it to roll around on. It wasn't fun to carry into the basement by myself

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    You can't drink all day if you don't start in the morning

  5. Back To Top    #25
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    As to the OP, what brand of bags are you using?
    I have found LEM brand to be far superior to the Foodsaver or other off brands.

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  6. Back To Top    #26
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    Quote Originally Posted by espringers View Post
    Chamber vac. They are sweet and bags are cheap. Or else the hand pump bags. They only c9me in a couple of sizes. But, are cheaper and reusable. And no pump to fail. I won't go back to a regular vacuum sealer. Bag cost makes them hard to swallow in my opinion.
    I have never tried eating the bags but maybe cutting them up in smaller pieces would make them easier for you to swallow

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    I don't always get negative reps..... But when I do it's because some crybaby couldn't handle my posts!

  7. Back To Top    #27
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    Quote Originally Posted by guywhofishes View Post
    you’re using a POS that doesn’t close/lock on its own? downward hand pressure is required to get the seal?
    It locks down but you can't keep it taunt with both hands AND deploy the locking lever sans prehensile tail or 2nd person.

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    When in trouble or in doubt, run in circles, scream and shout.

  8. Back To Top    #28
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    Give Mama KDM a call. She's about the most frugal and efficient vac pac operator I know. She's got thousands of pounds of wild game packaging under her belt. I'm sure she'll have some tips and tricks she's learned over the years she could share with you.

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  9. Back To Top    #29
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    you guys spent a grand on a vac bagger?

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  10. Back To Top    #30
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    We went with the Cabela's Pro-Elite Vacuum Sealer. Have had it a year and seems to work good so far with no issues. And we buy our bags in bulk packages at the Valley Supply Store west of town.

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  11. Back To Top    #31
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    Quote Originally Posted by riverview View Post
    you guys spent a grand on a vac bagger?
    no

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    True freedom is not the ability to do whatever one wants or as one pleases without restraint, rather, true freedom is the ability to do what one ought to do.

  12. Back To Top    #32
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    Quote Originally Posted by riverview View Post
    you guys spent a grand on a vac bagger?
    Yep. We do all of our own meat processing from deer to beef and everything in between. When we butcher beef(3 or 4 per winter) we vaccum pack everything except the burger.

    Even vaccum pack fish, goose and pheasant with it. We figured since we have had it, it has payed for its self in savings alone. can get 1000 bags for less than a hundred bucks online

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  13. Back To Top    #33
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    Quote Originally Posted by tikka243 View Post
    Even vaccum pack fish, goose and pheasant with it.
    I hope you don't mix them together in the package.

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  14. Back To Top    #34
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    ​Four of us went together on a Vac master. Takes the sting out of the price. One has the extra room and a special table on wheels. The bags are really cheap. For fish we use rectangular foam plates that are made for the bags. Pull the trigger and don't look back. You won't regret it.

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  15. Back To Top    #35
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    Quote Originally Posted by Zogman View Post
    ​Four of us went together on a Vac master. Takes the sting out of the price. One has the extra room and a special table on wheels. The bags are really cheap. For fish we use rectangular foam plates that are made for the bags. Pull the trigger and don't look back. You won't regret it.
    And where can a guy find them foam plates?

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  16. Back To Top    #36
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    Quote Originally Posted by tikka243 View Post
    And where can a guy find them foam plates?
    ​Do not know as we get them thru a Resort.

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    "Don't take life so serious, son. It ain't nohow permanent." Porky Pine 12/25/1973

  17. Back To Top    #37
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    If you are vac sealing something wet (fillets, pheasant breasts, whatever..), fold a paper towel into a 1" strip so it will fit across the opening of your bag, all the way across, seem to seem. Vacuum seal with the folded paper towel in place and it will absorb the juices as it vacuums and give you a much better seal because the seal area is dry.

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  18. Back To Top    #38
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    I wrap wet things in plastic wrap before sealing.
    it controls the moisture and provides some protection if you have a bag where the seal breaks.

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  19. Back To Top    #39
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    Quote Originally Posted by tikkalover View Post
    We went with the Cabela's Pro-Elite Vacuum Sealer. Have had it a year and seems to work good so far with no issues. And we buy our bags in bulk packages at the Valley Supply Store west of town.
    I've used this one for 20 or so deer over the past 5 or so years. I'm using at work right now to preserve different weed species for winter farmer workshops.

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  20. Back To Top    #40
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    I have not looked through this whole thread but I get my bags from capital restaurant supply in Bismarck, by far the cheapest place I have found. I also have an old foodsaver, close to 10 years that is finally starting to show its age. Here is what I am purchasing this year before sausage making season hits.

    https://www.webstaurantstore.com/ary...8s0HDA#reviews


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