Vacuum Packer?

[Jay Gardner]

Completely unrelated to shotguns but I’m in need of a new vacuum packer/ food saver and I would appreciate recommendations? I don’t want to spend a fortune but I do want a reliable unit.

Thanks,

JDG

[Richard Flanders]

I've not heard a bad word about any of the Food Saver units. Mine has been going fine for 20yrs now and still works like new.

[Mark Ray]

I have an ancient foodsaver, you will find nuances along the way like making sure the foam seals are moist, etc,....

[Rick Roemer]

I have the stainless model from cabelas and have been very satisfied. Look for a model with two pumps. I wore out a lower line “ food saver”. It was great while it lasted. I’m sure food saver has higher level models. The main thing for any brand is to be sure the food is as dry as possible. Extra moisture is the issue.

[Jean Swanson]

Jay

We have had a Cabelas' commercial grade vacuum food save for over 20 years that my wife uses constantly. We have replaced the heat strip once at no cost to purchase and a 2 minute job to replace. The unit is a bit expensive ,however well worth every penny.

I am sure there are others out there that compare, but we are completely satisfied. In fact we recently purchased an other one for our place in Maine.

Best
Allan

[Bobby Cash]

+1 on the Food Saver from Costco.
I use one commercially and had my first give up the ghost a couple years ago.
Costco happily replaced it.

This past week I smoked 18 racks of porkback ribs for an upcoming fundraiser
for the A/T Childrens Project coming up in April. 18 more racks this weeks, YUM!

https://i.imgur.com/BCqazfq.jpg

Vacuum seal then freeze. Zero loss of freshness or flavor when flash roasted for serving.

https://i.imgur.com/CaazABh.jpg

[Stephen Hodges]

Now those are some good looking ribs:)

[Bobby Cash]

Thank you sir.
My own 10 spice rub and frequent golden brown sugar sprinklings.
7 hour smoking at 200 degree over Hickory.
No sauce, ever :nono:

[Eric Eis]

Thank you sir.
My own 10 spice rub and frequent golden brown sugar sprinklings.
7 hour smoking at 200 degree over Hickory.
No sauce, ever :nono:

Sounds great Bobby, and I agree no sauce needed with good ribs.