MySwag.org The Off-road Camper Trailer Forum
General => General Discussion => Topic started by: paceman on March 25, 2014, 07:40:00 AM
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anyone got any suggestions about which cryovac machine to buy?
thinking about getting one for the use with the CT.
we only have eskies (techni ice) at the moment, but will probably get a fridge in the future.
does the cryovac mean that you don't need the freezer to keep food (ie: steaks) from going off?
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Honestly a mate tried one and we found it fiddly and also being non industrial the bags were pretty thin
For the extra $10 we just let the butcher do it as part of our order as the one they use is industrial and even the bags are thicker. You dont have to freeze the steaks but we still do as we find we use cyovacing more for removing air and empty space so we can fit more steaks in
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Whilst we use a cheap Aldi vacuum sealer and find it very good, I agree with Chester and pay the butcher a buck a bag to cryovac the meat.
Have kept cryovac meat in the fridge for two weeks without issue. Plenty of info on the web about length of storage.
KB
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To do it yourself, you have to buy the machine and the bags, spend time doing cryovacing and cleaning up. Then it doesn't work properly because its a crappy domestic machine or it leaks because the bags are too thin and one got punctured or didn't seal well, so you have to throw out that meat - bugger, bugger, bugger... For cryovacing, the time and $ to do it yourself adds up quickly.
I agree with the others - I reckon you are miles ahead if you get the butcher to do it.
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I agree with the others - I reckon you are miles ahead if you get the butcher to do it.
sounds like a consensus to me... :)
does anyone have some real-world timeframes about keeping cryovacced meat in a normal esky or a proper icebox?
are you using block ice in the esky?
any tricks i should be aware of?
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Be careful that you really understand what you're getting as there is a BIG difference between Cryovac sealed meat & vacuum sealed meat!
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Be careful that you really understand what you're getting as there is a BIG difference between Cryovac sealed meat & vacuum sealed meat!
I didn't know this - what is the difference?
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I didn't know this - what is the difference?
Cryovac is a brand name.
When I worked in a meat works a number of years ago certain cuts of meat were Cryovaced, which meant they were vacuum sealed and then these were plunged into boiling water which made the plastic shrink around the meat. When taking these home we were advised to leave them sitting in the bottom of the fridge for 6 weeks.
I doubt that home vacuum sealed meat would last 6 weeks.
WE recently obtained a commercial vacuum sealer which is fantastic
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http://www.myswag.org/index.php?topic=4570.0 (http://www.myswag.org/index.php?topic=4570.0)
http://www.myswag.org/index.php?topic=9924.0 (http://www.myswag.org/index.php?topic=9924.0)
http://www.myswag.org/index.php?topic=21065.0 (http://www.myswag.org/index.php?topic=21065.0)
http://www.myswag.org/index.php?topic=35853.0 (http://www.myswag.org/index.php?topic=35853.0)
http://www.myswag.org/index.php?topic=29342.0 (http://www.myswag.org/index.php?topic=29342.0)
actually 90 hits to just the word cryovac
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I have left steak for 2 weeks cryovaced without issue in the fridge
I have consulted with my butcher friend and yes it can last 6 weeks BUT that is under perfect storage conditions i.e 3 degrees with NO and he stressed No temp variation, and with hot cars and vatiation in temp there is now way you will keep those conditions in a car fridge
I am suss on chicken and fish so unless it is frozen it will be consumed within 2 days without fail
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I have had chicken and steak for over two weeks in a temperamental car fridge. Kept fine but the butcher did the cryovac for me. Extra $1 a bag.
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Not sure of the brand (should really check before posting really) but my parents have a vacuum sealer that does wet stuff. They make big boilers of soup or spaghetti Bol sauce, seal them up when wet and they are perfect in the freezer. Great for camping because the pack flat. Being frozen they last longer.
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Looks like I will have to be the odd one out here :D. Have had a vac sealer now for over two years but spent a little more and got an Italian made domestic machine (retailer in Brisbane). It has to be one of the best investments ever. We vac not just meat but much of the garden produce and have reduced freezer food loss dramatically. We have a pretty large veg garden so at times, like now, we have lots of produce.No more freezer burn. It is a case of making sure that you have good bags. We get ours from a hotel/ kitchen supplier. Pay a little more but they can also be reused.
Also allows us to vac stuff in the portions we want. Great for freezing children's portions so when the grandkids turn up there is something on hand.
Had a camping trip to Victoria (I'm in Tassie ) - three vehicles and eight people. Roughly planned our meals for two weeks and vacced most of it. Stuff lasted really well in fridges. Also really easy to store foods that are vac packed.
General rule is that food once vac sealed lasts on average three times as long as unsealed foods and includes dry foods as well.
Can see the logic in getting the butcher to vac for you especially if you don't have much call for vac sealing at other times.
There is a useful guide to food vaccing giving times etc from an Ozzie distributor that I can post if anyone's interested.
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Sorry paceman meant to say that the machine we bought was a Unika by Monro . Has a five year warranty and is supported with spares etc. Think they might be on special at the moment. Robust and well built they also make commercial machines.
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I use a reusable vacuum sealer. Can be for liquid or any other meat or veg you can think of. I have had meat stored in the fridge for 8 days without issue. Soup and sauces in the fridge or frozen no problem. The bags are fairly thick are washable and reusable many times. You get the kit with 3 vacuum pumps, 240v, 12v and a manual unit, plenty of choice and usable anywhere. I got mine at a 4x4 show a while ago. Have seen them at the recent Caravan show in Melbourne and Geelong. They are available online if anyone wants the link, not sure if posting links is OK on here yet.
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Links are OK. Go for it
KB
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Links are OK. Go for it
KB
I use a reusable vacuum sealer. Can be for liquid or any other meat or veg you can think of. I have had meat stored in the fridge for 8 days without issue. Soup and sauces in the fridge or frozen no problem. The bags are fairly thick are washable and reusable many times. You get the kit with 3 vacuum pumps, 240v, 12v and a manual unit, plenty of choice and usable anywhere. I got mine at a 4x4 show a while ago. Have seen them at the recent Caravan show in Melbourne and Geelong. They are available online if anyone wants the link, not sure if posting links is OK on here yet.
This is the same unit that I have. They were $80.00 at the Melbourne Caravan show recently with all 3 vacuum pumps and a box of mixed size bags, so buy at the shows. They work very well, use them all the time at home as well.
http://www.bjenterprisesau.com/suck-seal-34 (http://www.bjenterprisesau.com/suck-seal-34)
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I have one of those ones with reusable bags, though mine is only battery operated. Going cheap if you are interested. Make an offer >:D
Never happy that I could get bags properly clean for meat. Don't work once you get any tiny bit of grit in the seal bit. And suspect the bags leak slowly. Of course, you can only get the bags that match the unit from the manufacturer- if they are still in business.
All up decided that was a dumb idea. Bought an Aldi one instead and very happy with it. Easy to use. Doesn't take up much space if I take it with us. Can use bags from other suppliers, but I have tended to buy Aldi ones in quantity when they have them.
Beats getting the butcher to do it as I can trim the meat exactly the way I like and portion it exactly the way I like, so each pack is a meal with no surprises and no trimming needed. Before a big trip I buy a big piece of meat cheap and do a session trimming and packing it all. Saves $.
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We use a sunbeam and it is fantastic, highly recommend it...we buy the bags from eBay, far cheaper.... Makes it easier to pack the freezer also.....we are anal, we date and label them.......
Regards
Scott
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we use a sunbeam one also mainly for packing fish and get the bags from master butchers in adelaide, buy the rolls and cut to the length you need heaps cheaper than the genuine rolls
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We have had our cheapie ebay special vaccum sealer for about 4 years.
We buy our meat in bulk once per month and spilt it into portions to suit the two of us, vac seal it and label and date it.
We also do all the veggies from our garden.
One of the better things we have purchased.
We purchase our bags off ebay as well and never reuse them.
Bill
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Our ebay vacuum sealer has gone to the shed for use for the hops. The Aldi sealer gave more consistent results and is great for traveling but after receiving an 'Orved' from a deceased estate that will be getting the most use.
I couldn't afford to spend $400 on a vacuum sealer but can certainly see the difference in the results.
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In domestic machines they use ribbed bags. mainly because vacuum isnt very strong. Unlikely these should be reused.
Butchers etc use smooth bags, way cheaper and sealing better. They are often thicker too.
Commercial machines usually create vacuum around whole product, ie whole thing goes into machine, then seals and vacuum released - no doubt this does a better job but machines are $2K +
Home models are available which use smooth bags and stronger vacuum. I have one of these and it has worked well but now sealing cover tape needs replacement. Insides needed clean out from liquid. http://www.sealandpack.com/vacuumsealer.htm. (http://www.sealandpack.com/vacuumsealer.htm.) They arent too interested in support which is annoying.
They sell heaps of bag variations too.