Food Savers

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Looking to buy one - has anyone out there tried the one from Sears...

What model would you suggest from Tilia ? I saw one - can't remember the model number - maybe a 550 at an outlet store in Branson - could have got it for under $90.00 !!

I am going to be smoking a bunch of brisket and butts for a wedding rehearsal dinner... Was told that if I used a food saver the meat would taste just like it came out of the smokers ! This would be great as I could do them ahead of time and be able to enjoy the rehearsal...

Any comments ?!?
 
By far the best deal is the complete kit sold at Costco for around $150. It includes the Model 750 and a ton of accessories, bags, etc.
 
Sams carries about the same thing at about the same price.

When you put the meat in the bags, still a bit warm, place a paper towel (or half) at the top to catch the juices so you don't get juice in the vacuum or vacuum hose. It works. /infopop/emoticons/icon_biggrin.gif

It also does a really good job of quickly marinating meat. Not as quick as the advertisement but a hour instead of all night.

The fancy expensive one has more (?) control over how much vacuum. The cheaper ones may not have the external hose attachment (no marinating) or be able to take the 11" rolls of plastic.

It is expensive to vacuum bag stuff.
 
P.S. The marinating tub is way too small. Almost worthless. We use it mostly to vacuum the weekly batch of baby food in Tilia plastic tubs. It takes up counter space but we still use it every day (to reseal the baby food).

((Has anyone tried the 6 quart large tub??))

When I do smoke more than enough meat we bag about 1-2 lbs in individual vacuum bags. About four large country style ribs. Makes for a great week and saves on charcoal ? cook everything Saturday or Sunday. Any left over turkey is perfect for this thing.
 
I have found that the very best way to reheat left over barbecue is to first seal it in a food saver bag and then store (refrigerator or freezer). When you're ready to reheat, boil a pot of water and toss the vacuum-sealed bag right in.

In fact, if brisket is over-cooked and falling apart, I'll put in the refrigerator over night, then slice and bag it. When I reheat it, it's much firmer than it was fresh off the barbecue. It's also moist, juicy and just as flavorful as when I first cooked it.

By the way, I use the Professional II Food Saver and I love it.

Bill
 
Bill,

I did not take the time to differentate the features from the food saver II model. If I remember right it added a control over the amount of vacuum. Is this correct?
 
It does have a manual override for the vacuum. But the thing I like best about it is the bag holder / bag cutter system. I always found there was a lot of waste when I tried to cut the bags with scissors.

Which ever one you get, make sure you get the attachment to seal mason jars. That comes in very handy.

Bill
 
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