Sure looks like the slightly larger version of the one I ordered. But, from Vevor directly it's only about $350. But, for $209 plus tax I didn't think I would go wrong. They have a 30 day no strings return policy as wellMy Son bought one a few years ago, black friday sale 1/2 off.
We used it for sausages, works great.
It could just be a rebranded Vevor or?
I typically don't talk on these types of videos. I think I was doing a little "heavy breathing" though
Funny thing is yeah it has a fairly comprehensive manual but really the only "difficult" things are getting the beast out of the box. I think UPS man had a hernia getting it to my door. The thing by itself weighs 50# and all packed was about 60#. And no handholds on the box just big square heavy cardboard. And then the setup was a touch involved as you have to remove a large screw from the back, take off an air/oil filter, fill the pump with oil which was weird. Because it went from not showing on the sight glass to over filled in a blink. So, I had to drain it and start over LOL. Once done the thing is way more simple to use than the Food Saver. I spent close to 30 minutes trying to just figure that thing out. And, had multiple failure to evacuate and or seal cycles. So, to freeze a few beef ribs the Food Saver took me close to 90 minutes. In 20 minutes on the Vevor I unboxed it, read the manual, set it up, and sealed up 3 Prime grade Ribeye steaks pretty as you please like this. Only thing I can see here that may be an issue is trying to vac seal larger cuts. As you're limited to the size of the actual chamber. Also unless you buy pre-made bags you sort of have to jump through some minor hoops to use the rolls of cut to size bags. But, for 90+% of what I will seal I gotta say I am impressed
In theory, yeah. What really happens is when the vacuum is released, atmospheric pressure tries to stuff the marinade into the meat.
Hmm, I might try that on my next batch of jerky.
