Vacuum Sealing Larger Items In Chamber Vacuum Sealer w/ Textured Bags

[@Nanook6]

That is brilliant. Your explanation of the reasons why these things work was🔥

[@FireWaterCooking]

thank you!

[@usadaytrader]

I love your cooking deck!!!

[@FireWaterCooking]

Thank you!

[@lorimorales8436]

Awesome!

[@FireWaterCooking]

Thank you! Cheers!

[@robertdewalt8711]

I would have put the plates fillers in chamber to improve vacuum extraction. Thank you for showing, I would never have thought of doing that for larger cuts of meat.

[@FireWaterCooking]

you can, but you can also do a longer vacuum time by like 2 seconds.. either or and neither is wrong.. glad it helped!

[@seanzepeda9735]

​@@FireWaterCooking what bags do you use?

[@kevinbobb3617]

Hey, great explanation. can this procedure work for other models of chamber vacuum seales ?

[@FireWaterCooking]

Yes, absolutely

[@jeffg5792]

Awesome to know this! Thank you

[@FireWaterCooking]

Glad it was helpful!

[@SouthernCoastalCookingTM]

Great info thanks

[@FireWaterCooking]

Glad it was helpful!

[@praetorxyn]

Interesting. I'm assuming this would work on a rack of spare ribs since you mentioned a rack of ribs. I can't really think of a reason I'd need to seal a packer brisket, but Sam's / Costco frequently pack multiple racks of ribs together in one vacuum bag, so I do occassionally open one of thos ebags, pull out one rack to smoke, and need to seal the extra racks into individual bags. I'm glad to know the Vac100 will support that if I get rid of my FoodSaver.

[@FireWaterCooking]

Thanks for the comment @praetorxyn! your thoughts are appreciated...

[@l8nytcmpny]

you answered my biggest question

[@FireWaterCooking]

Thanks for the comment @l8nytcmpny! your thoughts are appreciated...

[@ChrisPollard]

Cool. I wouldn't have thought the seal would be sufficient with the bag being laid through the silicon. #knowledgeispower

[@FireWaterCooking]

Thanks for the comment @ChrisPollard! your thoughts are appreciated...

[@midgeta6864]

Good to know, thanks!

[@FireWaterCooking]

Happy to help!

[@tae-hyunglee2935]

hello? I'm Korean so I can't speak English well, but please understand. Can I use a product called "Syntus 8" x 150' Food Vacuum Seal Roll Keeper" when using ANOVA CHAMBER VACUUM SEALER?

[@FireWaterCooking]

sure

[@jakethemedic1]

Pretty nifty, thanks!

[@FireWaterCooking]

you're welcome

[@micklacey3591]

Do you do a KZbin using the Anova and doing an extra-large item??

[@FireWaterCooking]

yes

[@cahoonm]

Brother you were the reason I git mine. In this example should you have left the filler boars in it?

[@FireWaterCooking]

Yes

[@jcbowden2604]

Where did you get the round plate that makes the bottom flat?

[@FireWaterCooking]

if you have the Vac100 and want one, they are on JRV's website here - jvrinc.com/shop-all-products/replacement-parts/vacseries-parts/jvr-vac100-parts/vac100-circular-plate/ref/2/

[@tobiasash]

Genius!

[@FireWaterCooking]

Thanks for the comment @tobiasash! your thoughts are appreciated...

[@survivalpodcasting]

Great video if you just jump to 5:30 to start watching. Great hack. Jeez man though you repeated the same stuff like 8 times in the first 5 minutes.

[@FireWaterCooking]

Sorry, there are a lot of stupid over critical people on KZbin so I have to make sure I repeat myself

[@erictrott6553]

Strange question, can you vacuum seal food items like breads or, more specifically, soft pretzels?

[@FireWaterCooking]

you can vacuum seal anything, the real question is will it help and how? it can be tricky fining the right vacuum time for certain items and since things like breads and pretzels have a good amount of air inside them it may not benefit them like it would other items..

[@erictrott6553]

@@FireWaterCooking Okay, thank you for the response. I'm looking into ways to ship my pretzels while still preserving them as much as possible. Thank you for your input. :)

[@4570Govt]

@@erictrott6553 You might want to consider purging with nitrogen. Some chamber machines allow for this, most domestic or lower price chamber machines don’t. Some foods benefit, but cheapest option is to recommend to your customers “enjoy as quickly as possible to maximize freshness of the product”.

[@wfodavid]

Very COOL!

[@FireWaterCooking]

Thanks for the comment @wfodavid! your thoughts are appreciated...

[@Vixx-st6oq]

Hi I just have a question and would greatly appreciate it if you could give me some advice. I recently bought a vevor vaccum machine a few months ago and I after 4-5 times of using it. The machine stopped working. The vacuum and sealing process would happen fine but after the sealing time has finished. The air will not be released from the chamber. I cannot open the chamber door. the light dispay will be stuck on the "cooling" mode. I'm not really sure when wrong with it.

[@FireWaterCooking]

This is why I do not recommend people buy chamber sealers based only on price. These units are cheap Chinese DZ260 machines that are sold under many different brand names on Amazon and Ebay that offer no support or warranty coverage.. you can try and see if Vevor will respond to you on Amazon or directly, but I do not have much faith in that. It is always better to stick with a USA based company that you can deal with directly here in our country...

[@afjeep2004]

I have a Vevor machine as well but I've had good luck with it so far. What is your cooling time set to?

[@newlifely7849]

Sweet. So by sealing it this way its technically vacuum sealed not chambered seal?

[@FireWaterCooking]

Thanks for the comment @newlifely7849! your thoughts are appreciated...

[@stahpit1971]

I wish the 110 had the wider seal bar it would be a no brainer for me

[@FireWaterCooking]

I have had both the 110 and the 100.. the 100 is fits my usage so much better than the 110..

[@user-iv9fg6ld4f]

what kind plastic material you used it?

[@FireWaterCooking]

Thanks for the comment @user-iv9fg6ld4f! your thoughts are appreciated...

[@tae-hyunglee2935]

Is this also possible in ANOVA Chamber?

[@FireWaterCooking]

maybe, try it!

[@claytonappleby6039]

How did you create the first seal?

[@FireWaterCooking]

same process except less vacuum time

[@GGScope]

Doesn’t show how to get the first seal if you don’t have a regular food sealer.

[@FireWaterCooking]

you literally just run a cycle in the chamber sealer with the end of the bag in it... I did not think I had to explain the obvious parts..

[@peaceful3250]

​@@FireWaterCookingIn another video they said if you want to only seal a bag end to set vacuum and cooling to zero time and only have the sealing function set with time.

[@cherokeemapcrew]

Isn’t that chicken already vacuum packed?

[@FireWaterCooking]

I was using it as an example.......