@processhead I do the same thing when I make sausage.

@johnsbrewhouse said in [Stop Crushing Vacuum Sealed Foods](/post/49427): > I freeze mine, then vacuum seal them but not to the complete cycle on my chamber sealer. When I ready to cook them, I thaw them in the fridge for a day then sous vide them to 130 degrees before I put them on the grill. I do the Sous Vide as well. Best invention in the world (in my opinion)

I lay out the sausages, meat, or what ever I want to freeze on wax paper covered pans and sheets. No sticking when it freezes.

I freeze mine, then vacuum seal them but not to the complete cycle on my chamber sealer. When I ready to cook them, I thaw them in the fridge for a day then sous vide them to 130 degrees before I put them on the grill.

@herbcofood Yes, it really works. We do it on a lot of things, but I will have to admit, we end up par-freezing things a bit longer than an hour sometimes, but it still works out well. We also lightly oil the pan, etc. so the meat does not stick to the pan after you par-freeze & comes right up, ready to permatize.

Mind blown on the par freezing of the sausages. Also those hands on the shelf are creepy at first glance.

For mixing meat for sausages to be put into casings, I usually go for 1.3% or less per pound of meat. The casings seem to retain a lot of salt even if well rinsed, plus if you're using spice "mixes" there is usually added salt in those as well, such as "chili powder", etc. The salt content can really add up and become a killer. I'm all for low-sodium, but there is a minimum that needs to be in there for the overall flavor.

@Lori-Lindquist Yes you can do that with the Hickory Smoke Powder, but be aware that the liquid smoke we sell isn't the same stuff you buy in the store! Ours is formulated for commercial application and you can easily ruin a batch of anything. So, yes, just don't try to use the liquid smoke!

@Lori-Lindquist I don't see any reason that wouldn't work. I'd probably just start small and adjust until you get the flavor you want.

Can I use your hickory smoke powder to make my own hickory smoked salt?

@Tex_77 Yeah, this seems like something that would be fun to check. I think @KillerNoms is talking more about delicate stuff though?

I haven't ever noticed any flattening in mine once thawed, but I have some thawing now, so I will check them out when I open them.

@Jonathon Yeah. The forces that flatten it when first vacuumed are the same when it is thawed - unless the bag seal has failed in some way. Only the frozen state prevents it.

@Jonathon it absolutely will flatten out a sausage as it thaws out...ask me how I know :grimacing:

@KillerNoms Interesting, so youre pointing out that if it is vac-packed while it is frozen, but the vacuum remains and it thaws out that the vacuum could deform it as it thaws?

This also works on even more delicate items than sausages... such as bread. There is a limit though. Firm breads do great if frozen first, but really delicate things like a croissant or flaky biscuit may not have enough structural integrity even when frozen. Whatever you're thawing, if it could deform you should pierce or snip a corner of the bag when you remove the package from the freezer. Otherwise the "moosh" might have only been delayed, not prevented.

Lori Lindquist Yes you can do that with the Hickory Smoke Powder, but be aware that the liquid smoke we sell isn’t the same stuff you buy in the store! Ours is formulated for commercial application and you can easily ruin a batch of anything.

So, yes, just don’t try to use the liquid smoke!

bigruckus
A sausage stuffer is definitely worth the investment. It will stuff a more consistent product and can be easier. Stuffing off a grinder also has a tendency to overwork the meat and cause smearing (or loss of particle definition).
That being said, you absolutely still can stuff off a grinder, but it’s just not the ideal method to produce the best final product. Starting with just a grinder is a great way to just get started and begin sausage making, and as you advance, then start finding new equipment and tools to start adding to your collection.

Meatgistics: Pork Puller, Bucket Liners, Man Mix at WALTONSINC.COM Watch Meatgistics EP8: Pork Puller, Bucket Liners, Man Mix at WALTONSINC.COM In This Episode

Food Storage Containers
Stark 5 Gallon Bucket Liners for Marinating-Brining
Walton’s 10x13 Flexible Cutting Mats
Walton’s 24x30 Flexible Cutting Mats
Pork Puller
Cheddar Ranch Wing Shake
Garlic Romano Wing Shake
Pepper and Garlic Jerky Seasoning
Olive Oil Mister
Smoked Seal Salt Seasoning Shaker

Coupons and Savings

Use coupon code MEATGISTICS6 at waltonsinc.com to receive 15% off of all the items featured in this episode. Valid until 11/6/2016.

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Summary

We have 2 brand new items to showcase this week. First off, we have what is called a Pork Puller. This handy little gadget attaches to most 3/8in drills and allow you to quickly and completely shred a pork butt into pulled pork in under 6 seconds. It’s a simply, yet must-have tool for anyone making lots of pulled pork, but not enough to justify the increased cost of a bowl cutter. Our second new item is the Stark 5 Gallon Bucket Liners for Marinating-Brining. These fit perfectly in most 5 gallon bucket and pails, plus our Food Storage Containers. It makes brining and marinating simple, easy, and reduces cleanup time. The Stark Bucket Liners are also great because you can easily tie the liner to remove all air and cover your meat.

If you haven’t seen our Walton’s Flexible Cutting Mats before, these are an extremely inexpensive cutting board that is still super durable and a great asses to have in the kitchen. The larger 24x30 mats are also perfect for all your larger cutting jobs or for boning out larger pieces of meat.

In our recipe section, we made Man Mix! In order to qualify as Man Mix, we needed to use our smoker to add some extra flare to a standard trail mix. We smoked pretzels and unsalted almonds with a touch of olive oil and then coated in seasonings like Smoked Seal Salt Seasoning Shaker, Cheddar Ranch Wing Shake, and Garlic Romano Wing Shake. The pretzels were a totally new idea we’ve never done before, but it was fantastic! We smoked them all at 200F for 1.5 hours and allowed to cool before adding to our Man Mix. Lastly, we of course had to add jerky to the Man Mix, and we used our Excalibur Pepper and Garlic Jerky Seasoning. The Man Mix was amazing and quite the delicious treat!

Finally, for this week’s Meat Hacks, we quickly discussed fat content in sausages. We prefer to use a 70% lean to 30% fat ratio for best results. Some sausages you can get away with something higher in fat like 60/40, or lower at 80/20, but when we are asked we always start with 70/30. Some people like to make a leaner sausage, even 90/10 or less fat, and while you can make extremely lean sausage, you will have a harder time maintaining a flavorful, moist, and appealing product without enough fat. Sausage stuffing is also much more difficult if you don’t use enough fat (and water) in your sausage. Remember, fat equals flavor!

processhead I do the same thing when I make sausage.

Packaging Meat After Cooking - Meat Hacks

Learn the steps to follow when packaging meat products after smoking or cooking with Walton's and Meatgistics. Watch the video, read the guide, and post your questions or comments below.

Meat Hacks

How to package meat after cooking
Whenever you cook meat snacks like smoked sausage, jerky, snack sticks, or any other smoked and cured meats, there are a couple of steps we recommend following before packaging. First, cool the product immediately after your smoking and thermal processing is done. You should NOT cover the product while it is cooling down, so you can prevent condensation from forming, and so that the outside of the meat product can be dry, especially if you used a cold water shower or bath as part of your cooling process, you’ll want the product exterior to dry out before packaging. Once you’ve cooled the meat products, you should let them sit out at room temperature for 1 to 2 hours before packaging to begin equalizing with the ambient room temperature so you again don’t have condensation begin to form. For a product like snack sticks or jerky, where shelf stability is the goal, you can also lose shelf stability when moisture is introduced into the packaged product because moisture creates an environment where mold can potentially grow. Snack sticks and jerky are also meant to have a lower water activity. If you do not let the product cool before packaging and condensation forms in the package or the outside of the meat snack, then you won’t have the same effect and ability for a longer storage time without some packages and product going bad, growing mold, etc. Another benefit to removing moisture from the product and preventing condensation before packaging for meat snacks with casings is to prevent small ice crystals from forming and going through multiple freeze and thaw cycles which can actually separate the casings from the meat and, in turn, also lose the snap or bite the casing helps add to the meat snacks when biting and eating.

To sum things up, when you are ready to package your meat snacks or other products, the product to be packaged should have a dry exterior and should be equalizing with the ambient room temperature so you can avoid moisture on the product or condensation buildup in the package, which will help with your overall product quality, reduce chances for mold to grow, and help products with casings stay intact if they are frozen and thawed.

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Shop waltonsinc.com for Vacuum Sealing Bags Shop waltonsinc.com for Vacuum Sealers Subscribe to WaltonsTV on YouTube Shop Vacuum Pouches Walton's Vacuum Sealing Bags and Pouches Walton's Chambered Vacuum Sealer Walton's Chambered Vacuum Sealer

Meatgistics: New Hot Sauces, Deer and Wild Game Rinse, Cleaning, Meat Hacks at WALTONSINC.COM Watch Meatgistics EP5: New Hot Sauces, Deer and Wild Game Rinse, Cleaning, Meat Hacks

https://www.youtube.com/watch?v=XdkMr2t-VBs

In This Episode

Pain Is Good Sriracha Pepper Hot Sauce
Pain Is Good Green Srirach-AH Pepper Hot Sauce
Pain Is Good Louisiana Style Hot Sauce
Pain Is Good Garlic Style Hot Sauce
Pain Is Good Jamaican Style Hot Sauce
Deer and Wild Game Rinse
Power Foam Cleaner
Neutra Sol Cleaner
60 Second Hard Surface Sanitizer

Coupons and Savings

Use coupon code HOTMEATGISTICS at waltonsinc.com to receive 15% off of all the items featured in this episode. Valid until 10/15/2016.

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Meatgistics: Slider and Burger Presses, Brat Seasoning, Meat Hacks at WALTONSINC.COM Watch Meatgistics EP4: Slider and Burger Presses, Brat Seasoning, Meat Hacks

https://www.youtube.com/watch?v=gRcyhlpZ9Ho

In This Episode

Adjustable Burger Press
Adjustable Slider Press
Stuff-A-Burger Press
Blue Ribbon Bratwurst Seasoning
Feta Cheese & Spinach Bratwurst Seasoning
Compact Digital Kitchen Scale

Coupons and Savings

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Gomez
That looks awesome!!
Also, after the first bacon pie I did, I went out and bought a new pan that was twice as deep, probably close to 4in deep. A deeper dish has really helped a lot for me on subsequent attempts and preventing overflows.

There are so many possible variations on this that could be done that I want to try that I could probably be eating bacon pies everyday for the rest of my life!

Meatgistics: Chile Slingers, Lightning Nuggets, Meat Hacks, Tomato Basil Pizza Watch Meatgistics EP3: Chile Slingers, Lightning Nuggets, Meat Hacks, Tomato Basil Pizza

https://www.youtube.com/watch?v=tfiblPagCcs

In This Episode

Chile Slinger BBQ Rub
Chile Slinger Chipotle BBQ Sauce
Chile Slinger Original BBQ Sauce
Lightning Nuggets Firestarters
Tomato Basil Flavored Wing Shake
Meat Grinders
Sausage Stuffers
Meat Mixers

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You guys are awesome. My father in law and I like Bloody Marys on Sunday morning so I am going to have to get some classic mix and try it out. The snack stick stir stick is a great Idea.

Would like to try a none stick sheet and cook some veggies with the sauce around the meat on the gill

Meatgistics: Sriracha Pork Loin, ProSmoker, Auto Injector, Meat Hacks at WALTONSINC.COM Watch Meatgistics EP6: Sriracha Pork Loin, ProSmoker, Auto Injector, Meat Hacks

https://www.youtube.com/watch?v=B4a2cpYNBI8

In This Episode

ProSmoker PK100
Walton’s Auto Syringe Injector
Pain Is Good Sriracha Pepper Sauce
Excalibur Asian Sriracha Marinade
Smoked Meat Stabilizer
Sodium Erythorbate
Cure Excellerator

Coupons and Savings

Use coupon code MEATGISTICS22 at waltonsinc.com to receive 15% off of all the items featured in this episode. Valid until 10/22/2016.

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Meatgistics: Protein Pancakes, Meat Hacks, Wing Shakes, Cutting Boards at WALTONSINC.COM Watch Meatgistics EP7: Protein Pancakes, Meat Hacks, Wing Shakes, Cutting Boards at WALTONSINC.COM

https://www.youtube.com/watch?v=_VTKxKtQ0y0

In This Episode

Totally Bamboo Big Easy Cutting Board
Totally Bamboo Malibu Groove
Totally Bamboo 3-Piece Bamboo Cutting Boards
Totally Bamboo Cork Footed Bamboo Cutting Board
Totally Bamboo PolyBoo Cutting Board
Totally Bamboo 2-Tone Small Cutting Board
Totally Bamboo 2-Tone Medium Cutting Board
Totally Bamboo 2-Tone Large Cutting Board
Totally Bamboo Revitalizing Oil
Totally Bamboo Coconut Conditioner
Excalibur Seasonings Wing Shakes
Excalibur Seasonings Dip Mixes

Coupons and Savings

Use coupon code MEATGISTICS29 at waltonsinc.com to receive 15% off of all the items featured in this episode. Valid until 10/29/2016.

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Meatgistics: Disposable Cutting Boards, Meat Bags, Tomato Romano Bread, Meat Hacks at WALTONSINC.COM Watch Meatgistics EP9: Disposable Cutting Boards, Meat Bags, Tomato Romano Bread, Meat Hacks at WALTONSINC.COM

https://www.youtube.com/watch?v=AkfFLAD7_HU

In This Episode

Stark Disposable Cutting Boards
Meat Bags
Meat Bag Tape
Stainless Steel Poly Bag Sealer
Excalibur Tomato Romano Seasoning Shaker

Coupons and Savings

Use coupon code MEATGISTICS12 at waltonsinc.com to receive 15% off of all the items featured in this episode. Valid until 11/12/2016.

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Summary

For this week, we have a brand new item that is really cool. It is a disposable cutting board from Stark. These Stark Disposable Cutting Boards are great from a cleanup perspective. They are inexpensive enough to simply use and then discard, which drastically cuts down on cleanup time and not having to clean a normal cutting board. The Stark Boards come as a 20in x 24in perforated sheet, with 50 sheets per roll, making them cost less than $1 per sheet. Check them out at waltonsinc.com, and use the coupon MEATGISTICS12 to get 15% off until November 12th.

For the product spotlight, this week we went with our Meat Bags, Meat Bag Tape, and the Stainless Steel Poly Bag Sealer. Available in a wided variety of sizes and quantities, make sure you stock up on on the Camo Wild Game Meat Bags with the MEATGISTICS12 coupon for 15% off until November 12th. Get your meat bags now in preparation for wild game season! We also wanted to highlight the custom printing options available for our commercial processors. They are a great way to brand your product, and they are also available with “Sequential Numbering” to assist in lot and batch tracking. Sequential Numbering is a must-have feature for custom print bags for all of our commercial processors. Each bag is printed with a unique id number, allowing you to use it for lot tracking and record by day and per batch what sequence of numbers it included. It is a great benefit to have for assisting in a potential recall, or just tracking when a customer bought a product if they return it to your store because they thought there was a problem with it. Visit waltonsinc.com and the Contact Us section to request more information, or ask your Regional Salesman for more information on ordering.

In our recipe for this week, we made a Tomato Romano Pull Apart Bread. It is a very rich and cheesy but simple to make while it looks like an awesome and complicated bread that is perfect for snacking or your next party. Simply take a round loaf of bread, preferably sourdough, slice 3/4 of the way through the bread, turn the loaf 90 degrees and slice again. Fill the slices in the bread with slices of butter and shredded sharp cheddar cheese. Then generously shake tomato romano seasoning on bread and in between slices. Bake at 350 until cheese melts. Enjoy!

Lastly, our Meat Hack for today is to use quality ingredients in making sausage. Whatever quality of meat you start with is the same quality of sausage you will end up with. If you use meat with a lot of connective tissue and muscles with lots of sinew, then that will transfer to the final product. And, when making sausage from wild game, the gamey flavor of most wild game is going to give an off flavor in your product and will have a slightly different outcome than if you used the same seasoning in beef or pork. If your wild game meat started out a bit tainted, then you will end up with a slightly funky sausage. The care and storage of your wild game up to the point of processing can affect your final flavor. Having a good process, and using a quality seasoning from Excalibur Seasoning is going to help some, but still what you put into it is what you get in your final sausage. Use good meat, without a lot of connective tissue, and use the right lean to fat ratio for making the best sausage.

Meatgistics: Boot and Shoe Dryer, Imitation Bacon, Spaghetti Squash, Meat Hacks at WALTONSINC.COM Watch Meatgistics EP10: Boot and Shoe Dryer, Imitation Bacon, Spaghetti Squash, Meat Hacks at WALTONSINC.COM

https://www.youtube.com/watch?v=YACma1Iwu1E

In This Episode

Weston Boot and Shoe Dryer
Excalibur Imitation Bacon Seasoning
Excalibur Imitation Bacon #2 Seasoning
Excalibur Lemon Pepper Seasoning
Olive Oil Mister
Excalibur Sure Gel Meat Binder
Excalibur Soy Protein Blend Meat Binder

Coupons and Savings

Use coupon code MEATGISTICS19 at waltonsinc.com to receive 15% off of all the items featured in this episode. Valid until 11/19/2016.

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Summary

For our new item this week, we have the Weston Boot and Shoe Dryer, plus the optional Glove Attachment. It is a simple and easy to use boot and shoe dryer. Simply place boots or shoes on the drying posts and plug-in to quickly and easily dry any boots or shoes. The Weston Boot and Shoe Dryer is ideal for drying boots, shoes of all kinds, gloves, child or adult, rubber, cloth, plastic, or leather, safely, silently and thoroughly using the latest in natural thermal convection heat technology. As a result of using natural convection with no moving parts or forced air, there is little to no indication that the unit is actually on. The only proof is the warmth that will begin to be emitted and your dry footwear!

In our Product Spotlight, we have our Excalibur Imitation Bacon Seasoning. Imitation bacon is great for any type of ground meat, but especially deer, pork, or beef. It makes a fantastic product that tastes and cooks like bacon, but without being normal bacon. It’s very simple to use, and all you need to do is take meat that is between 50 and 60 percent fat, separate the lean from the fat (if possible), and mix the lean meat with the seasoning and cure until it is very sticky, then just add the fat and continue to hand mix for a few more minutes. Once mixed, simply press the meat into an aluminum pan or form a slab on a baking sheet and cook or smoke until you reach an internal temp of 160 degrees. Then, let it cool, slice into strips just like bacon, then pan fry and eat like normal bacon!

For our Recipe today, we made a Lemon Pepper Spaghetti Squash. If you are unable to eat pasta, looking for a new side dish, or just looking to switch up your normal pasta routine, Spaghetti squash is a great and healthy alternative! We started by taking a spaghetti squash and cutting it in half. Next, use a spoon and scrape out the seeds in the squash. Then, we used our olive oil mister to cover the squash generously. After that, we took our Lemon Pepper Seasoning and shook it over the the oil covered squash. Simply place the spaghetti squash meat side down on an edged baking pan with a few tablespoons of water and bake at 350 for about thirty-five - forty-five minutes. When you pull the squash out of the oven, hold one of the halves in a towel or oven mitt, and use a fork to scrape the inside squash meat into spaghetti form.

Lastly, for our weekly Meat Hack, we are digging into Meat Binding. A lot of people ask us what is meat binding and why do you want to mix until the meat gets sticky? What we are doing with mixing and ultimately meat binding, is we are trying to extract protein. You can tell that your protein extraction is beginning because your meat will become sticky. Protein extraction is going to allow the proteins in the meat to encapsulate fat and hold fat and water together in the final sausage or product. Meat binders help cover fat particles and have a strong affinity for water, which holds more water and then keeps fat from clumping together. Then, the protein holds onto itself like velcro, around the fat particles. Good protein extraction will also allow the meat block to bind better to the sausage casing and reduce the tendency for fat to migrate to the outer layer of the sausage, or as some people say, fat-out. Having a good protein extraction and meat bind will help with increased juiciness from retained water, provide a better mouth feel, give your product a better appearance, and make the product have better slice-ability if you’re slicing summer sausage, deli or lunch meats.

Austin Thanks for asking about the internal temp. All smokers and bbqs are a little different but the internal temp of the finished product is very important.

Can Meat Grinders Grind Animal Bones For Pet Food?

Learn what grinders are suited for grinding some types of animal bones with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

Meat Hacks

We’re kicking off today with Meat Hacks… A question we get a lot is…Can I use a meat grinder to grind animal bones and make pet food? In some cases, that answer is yes. We have 2 Walton’s meat grinders that are approved, by the manufacturer, to grind SOME types of bones, and the Pro-Cut meat grinders can also grind some types of bones. From Pro-Cut there are #12, 22, and 32 size grinders available, and for the Walton’s grinders, you will want to look at the Walton’s Meat Grinders, in the #22 and #32 sizes. These grinders are capable of grinding smaller, softer animal bones, such as rabbit, whole chickens, chicken quarters, and other birds, due to the power and all metal construction of the units.

But, please avoid trying to grind large or dense animal bones such as bones from any type of large game, pigs, cows, deer, or sheep. And, always remember that busted splintered bones can get into the digestive tract of a pet and cause severe damage and even death by puncturing the walls of the intestines or stomach. So…YES…you can get a grinder capable of grinding certain types of bones by purchasing a Pro-Cut meat grinder or the Walton’s #22 or #32 Meat Grinder, but please do be wary of the dangers that can arise in feeding pets food with bones in them, if you don’t adequately and completely grind the bones.

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Shop waltonsinc.com for Meat Grinders Subscribe to WaltonsTV on YouTube Pro-Cut #12 Meat Grinder Pro-Cut #12 Meat Grinder Walton's Meat Grinders Walton's Meat Grinders Pro-Cut #22 Meat Grinder Pro-Cut #22 Meat Grinder Pro-Cut #22 Stainless Steel Grinder Pro-Cut #22 Stainless Steel Grinder

Meat Hacks: Safe Internal Meat Cooking Temperatures

Learn what internal temperature to cook meat to for a safe meat product with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

Meat Hacks

The guidelines to use when cooking meat products comes from Food Safety and Inspection Service (FSIS) and the United States Department of Agriculture (USDA) in what is known as Appendix A or their Safe Minimum Internal Temperature Chart. Appendix A from FSIS gives us a temperature to cook meat to and how long the meat needs to stay at that temperature to kill a certain amount of bacteria. 160 degrees Fahrenheit is what is typically offered as the suggested cooking temp for many meat products because at 160 degrees, lethality of a bacteria like Salmonella is instant. However, you can still safely cook to a temperature of only 140 degrees, but you must maintain that temperature for 12 minutes. There will be a link in the description below to the full chart in Appendix A from FSIS.

FSIS and the USDA also has a Safe Minimum Internal Temperature Chart, which gives us very simple recommendations for a variety of products. We should cook beef, pork, ham, veal, and lamb that is in steaks, chops, roasts, and other whole muscle cuts to 145 degrees and let rest for 3 minutes. For all ground meats (and things like hamburgers, brats, and hot dogs), you should cook to 160 degrees. Switching gears to poultry, all chicken, turkey, or other birds should be cooked to 165 degrees. A minimum of 165 degrees also applies to reheating and cooking leftovers. If you are cooking eggs, they only need to be cooked to 160 degrees, and finally, fish and shellfish only need to be cooked to a 145 degree temp.

People do have a tendency to under-cook beef and over-cook pork and chicken, but if you follow the guidelines from FSIS and the USDA, and use a meat thermometer when cooking, you can make sure you are making a safe product and you are doing it consistently every single time!

FSIS Appendix A

https://www.fsis.usda.gov/OPPDE/rdad/FRPubs/95-033F/95-033F_Appendix_A.htm

Safe Minimum Internal Temperature Chart

https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/safe-minimum-internal-temperature-chart/ct_index

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Shop waltonsinc.com for Meat Thermometers Subscribe to WaltonsTV on YouTube Shop Digital Pen Style Meat Thermometers Meat Thermometers Shop Waterproof Thermometers Waterproof Digital Meat Thermometers

For mixing meat for sausages to be put into casings, I usually go for 1.3% or less per pound of meat. The casings seem to retain a lot of salt even if well rinsed, plus if you’re using spice “mixes” there is usually added salt in those as well, such as “chili powder”, etc. The salt content can really add up and become a killer. I’m all for low-sodium, but there is a minimum that needs to be in there for the overall flavor.

Difference Between Chamber and Non-Chambered Vacuum Sealing Vacuum Sealer vs. Chamber Sealer

Learn what the difference between chamber and non-chambered vacuum sealers, along with the different vacuum sealer bags, and when to use which ones with Walton's and Meatgistics. Read the highlights here, and post your comments or questions below.

Walton's Chamber Vacuum Sealer What Is A Chamber Vacuum Sealer?

A chambered vacuum sealer is a vacuum sealer where the entire vacuum pouch is placed inside of the vacuum sealer and when the lid closes, the vacuum process begins. The air is removed from from inside the machine and the pouch is fully enclosed by the machine and lid. The VacMaster VP215 is a great example of a small chamber vacuum sealer. Chambered Vacuum Sealers come in a ton of different options and varieties. From as inexpensive as the Walton’s Chamber Vac Sealer at a little more than $1,000 all the way to a Promarks DC-900 Double Chamber Swing Lid Vacuum Sealer that costs $26,000. For a vacuum sealer at home, Walton’s recommends the VacMaster VP215 Vacuum Sealer. At just over $1,200, this vacuum sealer is hard to beat. For a commercial unit, it is a little bit harder to say which unit is best because it really depends on your volume and capacity. Walton’s does promote and really like the quality and functionality of the Promarks Vacuum Sealers for any type of commercial application, though.

Walton's Non-Chambered Vacuum Sealer What Is A Non-Chambered Vacuum Sealer?

A non-chambered vacuum sealer is a vacuum sealer where only the end of the bag is placed inside the vacuum sealer. Once the vacuum is turned on, most of the bag remains outside the vacuum sealing chamber and air is pulled out of the bag by small channels in the vacuum pouch. These types of units are typically very inexpensive and are great for all kinds of applications at home. These types of units would not be suggested for commercial applications, though.
Walton’s carries its own brand of vacuum sealers with two choices in the non-chambered models. The Walton’s 12-inch Pro Vac Sealer is made of stainless steel and is ideal for home vacuum packaging, including marinating meat and seafood. Constructed from stainless steel, the Walton’s 12-inch Pro Vacuum Sealer has a handle featuring a quick-start and quick-seal buttons for convenience.
Another affordable option for the home user is the Walton’s Fresh Vac Sealer. For bags up to 11 inches in width, this vacuum sealer comes with a lock down handle and extra vacuum power. For $89.99 this vac sealer is a good option for home use.

Waltons Chamber Vacuum Sealer Bags What Vacuum Pouches work with Chamber Vacuum Sealers?

All vacuum pouches! Chambered machines will work with any type of vacuum pouch, regardless of brand or style. That is the great thing about Chamber Vacuum Sealers in that you aren’t stuck using only a special type of bag like the non-chambered units require. And, with Chamber Vacuum Sealers, you also get the added benefit of having multiple options available. Instead of just plain 3-mil Vac Pouches, you can also get 4-mil Vac Pouches, 5-mil Vac Pouches, Zippered Vac Pouches, Windowed Vac Pouches, Safe Handling Printed Vac Pouches, and Gold Foil Vac Pouches.

What Vacuum Pouches work with NON-Chambered Vacuum Sealers?

Only vacuum pouches with a textured interior. Sometimes referred to as “full-mesh bags”, “textured bags”, or “non-chambered bags”. Almost all vacuum sealer bags that have a textured interior are compatible with any brand of FoodSaver®, Walton’s, VacMaster®, or Ziploc® heat-seal vacuum systems (and other brands). Walton’s offer vacuum sealer bags with the textured interior from both Walton’s and VacMaster. I personally use the Walton’s bags, but both types of brands of bags from Walton’s will work with any brand of non-chambered vacuum sealers.

Why Should I Choose Chamber or Non-Chambered Vacuum Sealers & Bags

First off, whichever machine you have, buy the right type of bags for it. If you have a chamber machine, it will still work fine with the non-chambered (textured interior) bags, but the actual Chamber Vacuum Sealer Bags will be less expensive. Then, if you are still trying to choose between the styles, consider this… Initial costs will be less expensive on the “non-chambered” units, but more expensive on the bags over time. The machines cost less and it’s easier to start off by buying a non-chambered vacuum sealer but buying a chamber vacuum sealer will save you money because chamber vacuum sealer bags are a fraction of the cost of their non-chambered counterparts. Non-chambered vacuum sealers cost less than chamber vacuum sealers, but chamber vacuum sealer bags cost less than non-chambered (textured interior) vacuum sealer bags.

What Is The Price Comparison Between The Two Types of Vacuum Sealers & Bags?

Example: If you average using 10 bags a week to seal leftovers from dinner or package a few batches of jerky and snack sticks from time to time, then you’d use 520 bags in 1 year. That cost in 8x12 bags for the non-chambered type would cost you about $125. The same quantity of bags, but for a chamber vacuum sealers would cost about $30. That’s a $95 difference. Multiply that out over 5 years of use, and add in the cost of buying a vacuum sealer of either type…
Walton’s 12inch Pro Sealer ($340) plus vacuum pouches ($625) equals a total cost over 5 years of $965.
Walton’s Chamber Vac Sealer ($1,099) plus vacuum pouches ($150) equals a total cost over 5 years of $1,249.
From that, you can see that the cost of vacuum sealer bags are really a great equalizer over the long run, and the total cost of ownership between non-chambered and chamber vacuum sealers is really quite close.

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