are food saver bags ...

bragu_DSM 5

4 years ago

... getting harder to find [at a reasonable price]?

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LoneJack Zn 6a, KC

4 years ago

People are probably stocking up on bulk meats when they find a sale and sub-dividing it into meal size portions. Rightly assuming that food inflation continues at the current rapid pace.

We have a whole hog being processed now that will be split between 3 families but the meat is already vacuum sealed or tubed.

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Comments (8)

amylou321
4 years ago
Yes
LoneJack Zn 6a, KC
4 years ago
last modified: 4 years ago
I haven't bought any for about a year so can't answer. I usually buy the Mainstays Walmart brand in store. I have a couple rolls of 11" and 8" left I think.

I need to buy a new FS machine pretty soon. Mine is not vacuuming correctly after about 12 years of heavy use.
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Instead of using the largest sized gallon Food Saver bag, suggest you use the roll material. The rolls are about 22 feet long by 11 inches wide. Because of the maximum width of 11 inches, you may be limited as to the width of the meat you want to brine. But keep in mind the length can be many feet long if need be. Some food Saver machines will allow an immediate seal, and will stop the vacuum process. Mine has a button to do a fast seal, but sometimes it will not function and will start pulling a vacuum no matter how I push the fast/quick seal button. Because I go through quite a lot of the rolls and prefer to make my own bag sizes, I also bought an impulse sealer. These are adjustable in their heating and I have even use them to make small bags out of some garden fabric thats used as row covers. These porous bags are placed over ripening fruits on the trees to block bugs a birds. The only concern would be that the bag would have to lay a bit flat with a liquid in it, and if the sealer starts a vacuum as well as a seal, you could pull in liquid. The main reason I use the vacuum canisters to brine is because it opens the pores in the meat and allows the air out, while pulling in the brine. If you do brine without the vacuum, be sure to give it at least another day or two in the fridge. The follwing link shows a big 6 quart container, that I prefer to use when doing my peppers in vinegar. http://www.foodsaver.com/ProductDetails.aspx?productid=3661 They also have a taller, narrower one that I use for brining almost a half a whole, boneless pork loin. I think the following link is the biggest and tallest they sell, but you would have to call them to be sure. http://www.foodsaver.com/ProductDetails.aspx?productid=2487 With my very high powered vacuum pump, I tried using one of the following, but every time a vacuum was pulled, they would crack. http://www.foodsaver.com/ProductDetails.aspx?productid=3672 In any event, another option to get plenty of brine inside the cut or meat would be to use a meat pump. The site below also has, or had a 4 ounce version too. Here is a link that might be useful: Meat pump
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Heard some bad stories about 'cloned' Food saver bags. It seems that the other source uses some plastics that don't melt at the same temperature as the FS ones. Original FS bags have several layers of different plastics fused together, and one of the layers is nylon. Tis is the main reason they are so tough to tear open. If I were to buy these cone types, I would consider using a temperature/time setting on a regular bad sealing machine. These regular sealing machines have wider heat strips and offer a variable ON time for heavier gauge plastic bags. The heat sealer I recently bought can even heat seal the very light plastic non-woven fabrics used for covering outdoor plants. I made some limb bags from this light weight plastic fabric to be used on my fruit trees, which slide onto the whole limb of the tree.
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The sealer I previously used did vacuum seal the bags. I had purchased it many years ago and threw it out when I got my new sealer. It worked on a completely different system because it had a "spout" that you'd put the bag into, then press down on the top of the sealer, and it would then seal the bag. I bought the new sealer in part because it is "hands free". I have the 20' long rolls as well as the bags. My confusion is that if I have one small piece of meat to seal, must I use the entire width of the bag in order to do a vacuum seal? Also, when I use the sealer, I've been using extra bag as well so that the food is able to lay on the counter before I seal. Am I doing something wrong or do you also need to use a large bag for a little bit of food? I really would rather not wash bags and reuse them. I would still need to vacuum seal any meats I put in the freezer so using the jars would only be a partial solution.
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OK, citric acid for sprouting... ascorbic for breads. Got it. Guess I was thinking they were same thing. Oh, and that's new information for me about sprouting the mung beans under pressure. That's really interesting. I have a vacuum sealer, but I haven't used it very much. I guess I should get it out and try it. I went over on You Tube and did a search for Foodsaver and found several things to watch, also found a few on Pump'n'Seal and maybe that's where my confusion comes from as I've seen a little about both kinds and may have mingled the way the two different systems work. The Foodsaver universal lid doesn't get very high marks on Amazon, I went there some time ago when it was mentioned before. I went to Foodsaver's website and I see that a jar sealer is $9.99. So do you buy one of those for each jar and leave it on the jar till you're ready to use the contents? Or do you have a Pump'n'Seal where you use a regular canning flat, punch a hole in it to vacuum out the air, and then seal up the hole with a little piece of tape? I can see where this method would be 'way cheaper than buying Foodsaver universal lids, if it works as well as they say. Have you used the Pump'n'Seal method and if so, what is your opinion? Foodsaver universal lids cost $24 for a two-pack. If they have to stay on the jar till you use it, it seems like $12 a jar is kind of a substantial outlay of cash unless a person could stumble upon some at a garage sale or something, where the seller didn't know what they had. Or does the FoodSaver have the capability of using canning flats in a way similar to Pump'n'Seal, so that you're only out a canning flat? And I suppose the canning flats could be resealed? It's kind of hard for me to believe that a little piece of what looks like duct tape is all that keeps the vacuum intact, but maybe it does because the vacuum holds it on.... Forgive me, I'm not trying to be critical or troublesome or stupid, I'm just trying to make sure I understand as I don't know anyone personally who uses these. Thanks for your patience and taking the time to provide this information. I do truly appreciate it.
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cooper8828
4 years ago
Yes
Mystical Manns
4 years ago
last modified: 4 years ago
I last bought a box at Sam's club in late February. They had plenty at that time.
PRO
beesneeds
4 years ago
Yes. And stock is shifting. I often get my plastic at Menards. 100 count pint bags went on clearance- they are being replaced with much lower count boxes at a close price to the 100 count ones. Same went for their quart bags. Often the FS stuff is on sale at least a few times a year at Meijer- but I haven't seen it on sale in months. I might just be missing the sales there, but I always look. I always look at canning area too even if I'm not shopping.

I had done a big stockup on plastic late in 2020 because there was a couple really good sales and clear downs at the time. And got a new FS on clearance. So I still have a lot of roll plastic. But you bet I picked up a couple boxes of the pint bags. I love using those for prepping up smaller packets of meat or veggies. Right now I got several pounds of breakfast sausage in the fridge that will get broken down into half pound packets tomorrow. When brisket was on sale I got a few, did them up a few ways, and broke down into the pint bags. It's great portioning for the 2 of us. And also can make for an easy sous vide night.
bragu_DSM 5 thanked beesneeds
Lars
4 years ago
I don't know if they are harder to find, but I've noticed that the rolls that I buy seem to have gotten more expensive. I keep a good inventory of 8" and 11" rolls at both houses, and I use the 8" rolls more.
Rusty
4 years ago
I haven't shopped locally for them in ages, I started several years ago ordering direct from the company when they had their sales. They often had BOGO sales with free shipping. I got so carried away I think I have a lifetime supply on hand. But I know at the time, the sales were a LOT cheaper than any local stores were. And they had excellent customer service. You might check this option out: Foodsaver site

It's been a few years since I've ordered, so things may have changed, but I think it would be worth checking out if you're having trouble finding what you need locally.

Rusty

are food saver bags ...

LoneJack Zn 6a, KC

Comments (8)

amylou321

LoneJack Zn 6a, KC

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