If you buy them from inside Canada then yes they are a bit over $1400 after taxes but I bought it from https://www.webstaurantstore.com/ar...achine-with-10-1-4-seal-bar/120VMASVP215.html for $689 US...So after the shipping and dollar conversion and had to pay Fedex $112 Cnd for duty/taxes when they delivered my total after everything in Cnd was $1081 So some decent savings from over $1400 here. Ya it's still a bit of $ to put out but the savings over the cost of Foodsaver bags over the years will be a lot of $ and it's such a superior product over a Foodsaver they just don't compare. And from reviews I've read chamber vac machines last forever as long as you change the pump oil on them when they need it.Very nice unit. Just a bit pricy at 1400 bucks..
Right on I hear great things about them. Will be using mine today.I have the same unit...you will be real happy with yours... ours has been flawless for three seasons
Yup that's correct but if you really want one that can do whole fish there are ones that do. A company in Vancouver by Powel street had them last time I looked a few years ago. But they are a lot more $ than these ones. For our family this one is perfect though cause as soon as I get fish home I fillet, de bone all the pin bones, and cut the fillets into portion sizes then vac pac them. It takes longer than just vac packing a whole fish but the way I look at it is eventually I would have to fillet, de bone and portion size them anyway when serving them to family or guests so now I just do it all at once.Wicked unit. Been looking at them myself the issue I have with a chamber machine is you are limited to the size of package. As in you can't do a whole fish with them. Not even a small pink over 5#. Unless I am missing something ??
That's great to hear! My wife is very happy to hear it can do all the liquid stuff and will be doing a lot of marinading too. The plastic left over containers in the fridge and freezer will be a thing of the past now hopefully.Odds are it will be even better than you expect it to be. We are approaching the 2 year point with our VP215 and we have had no performance issues. Absolute workhorse and we have yet to have had a seal fail. I bought it solely for fish and given its ease of use and low bag costs my wife uses if more than I do (stews, soups, etc.) ... it is getting far more use than I ever expected it would.
p.s. looks like a great choice for the pin bone puller ... will be ordering one.
Peahead I already gave away the Foodsaver ☺ I don't vac pac or freeze whole fish. As soon as they are home I process them; fillet, debone, skin some for my wife (whom doesn't like the skin), cut into portion size servings, then vac pack. Doesn't matter if it's one fish or 8 or whatever..I do it all at once.
With the pin bones, always make sure none of the fillet is frozen at all or then the thinner bones will break cause the frozen meat holds them too tightly. I find this pin bone remover excellent. But I don't fish for trout or smaller fish like kokanee much anymore so maybe it would break those very small bones. Not sure but I just did some small pinks with it and no issues with it breaking pin bones. I even turn it sideways and pull two or three pin bones at a time when they are close together. Maybe you had a pair with too sharp of an edge on it.
Skinning them is very easy pescador. When I smoke salmon I always deskin too so the brine penetrates from both sides of the meat.Curious how you de skin them?
Always learning never having skinned salmon for the smoker.
Don't you find it dries out quick without the skin and the fat layer between ?
I would have thought it would dry out in the smoker without the skin ?Scott do you mean dries out quick in the smoker while smoking, or do you you mean after it's smoked?
I think it is quicker without the skin Scott. I just have a Big Cheif and two Little Chiefs. They aren't very efficient with keeping heat in. If the temp is low outside while smoking I put big cardboard boxes around them to keep more heat in. Not in hot Summer days though cause it gets too hot that way. The cardboard keeps the smoke in longer too so I use less pans of wood chips that way.I would have thought it would dry out in the smoker without the skin ?
must take less time ?
Yup gonna definitely be looking for more bulk deals on food now with this machine and doing soups and stew packing with it.I have owned one now for a few year I love it, I can do a whole fish in mine up to about 8 lbs or so , but to be honest id rather chunk it up anyways dont see a need for a whole fish as you have to cut it up later anyways, ive got some big bags as well that I vac pack our whole roasting chickens that are up to 10 lbs.
After fighting for a few years with food savers that I hated trust me well worth the price of spending with all the things you can do with it.
yesterday i vac packed crab bisque 6 bags worth, a bunch of pork trim(30 lbs) for sausages and some about 60 smokies i made took about 20 mins where a food saver would have been HOURS 27 seconds for 2 bags and done.
Chasin DreamsYou can spray the racks with pam as well to help with the non stick thing.
Lol. I know what you mean. LolI just smile and nod.