sweetride95 said:
Have you gotten your vp215 up and running yet? Thoughts?
Yes I have. The chamber sealer is a great tool to have. I have tried a couple of brands of bags, vacmaster and vacuumsealersunlimited, all without issues. I have sealed pork steaks, chicken legs, pulled pork, Canadian bacon and bacon. Some of the benifits I have found for having a vacuum sealer:
1. Able to smoke a larger batch and distribute to our sons. Sons live near us but are both in graduate school.
2. Able to buy in bulk, SAMs & Costco, repackage and freeze.
3. Able to package portion appropriate sizes. Yep I needed help here.
4. Very quick meals. Since the packages are sealed I thaw in hot tap water then finish heating once unwrapped.
I've very excited for fall so I can package some chili, ham & beans and stew.
Now the VC215 was expensive and much of what I have done so far could have been done with an external sealer but having a chamber sealer gives me many more options. The VC215 is very heaving and fairly bulky. I keep mine on a rolling cart and bring it to the kitchen when doing a batch of packaging and just use it where it is stored when sealing only a bag or two.
If you have any specific questions I would be happy to answer them.
Jason