Long vac bag
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So lets say hypothetically I wanted to make a long chain of product sealed in a continuous vac bag. What are you all’s thoughts.
(I think something similar to this was brought up in a livestream pac when they revealed the new walton’s vac machines)
So the thought currently is to have a 5’ or so bag on a counter sealed at one end and then pull a vacuum on the other open end. Have the products in groups leaving 2 -3 inches of collapsed bag space between groups of product. Then use an impulse sealer at each spacing. Not sure if it would be much of a time saver, but here is what I was thinking:
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Ridley Acres Interesting
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hmmmmmmmmmmmmmmmmm, this will take a half bottle of dark water to properly think about.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
May work if you have enough flat counter space
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
I suspect any time savings achieved during sealing would be offset by the time required to fill the long skinny bag with product.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Ridley Acres on last edited by
Ridley Acres Why would you want to do this?
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bocephus said in Long vac bag:
Ridley Acres Why would you want to do this?
As others mentioned there may not be any real time saver, but if I can seal the same amount in shorter bursts it may free me up for longer periods of time.
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If your cutting the long wrap any way, why bother, you cant stack in the freezer easily.
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Ridley Acres I totally agree size 8×30 would be great for smoked Salmon fillet or whole fish also for summer sausages
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fisherman43 I bought a 2000 foot roll of lay flat tubing which is 8 inches wide for bagging salmon fillets. I use a Food Saver machine and a device that fits in the end of the bag that allows a vacuum to be pulled. It is then drawn out of the bag so it can be heat sealed. A second heat seal is then put on as a back up. I’ve been using this method for 20 years and had to buy another roll two years ago
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Brianzipperdog123 where do you get your roll of vac bags from and what is the accessories you use for pulling the vaccum other than your vac sealer
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fisherman43 I buy 8” x 6mil poly tubing from Layfield. It cost about a nickel Canadian a foot and is smooth on the inside. I took the tubing out of two number 18 hypodermic needles and silvered them to the ends of a stainless wire so they were a nice fit in the tubing and held it taught. These needles were pulled back before the heat seal was made. To keep the mouth of the bag clean a large funnel is inserted in the bag and the fillet dropped in. A small amount of water with a little vitamin C is added before the vacuum is pulled. A second seal is then added as a backup. Sure hope the border opens up so I can go to Alaska and refill my freezer next year as I didn’t get drawn for a moose this season. It’s going to be a tough winter. Just made a batch of elk salami for our Thanksgiving
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i could do it in a chambered machine by making a smell cut between the seal wire and wall of the machine. vac pack that section. make a dead seal for teh bottom of the next bag, and repeat. i did some jerky that way for a nephew in college. thought it would be an economical way to use some long bags I had and not buy 2.5 X 10 bags. huge time eater and in the llong run i would have been better off buying the smaller bags. HerbcoFood …dark water sounds good as long as it is a Porter or a Stout
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Thanks for all the interesting comments. I agree with all the points that this sounds like a waste of time and resources unless it was the only thing available.
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Ridley Acres It is an interesting idea but we tested out the longest bag it would properly seal and around 6 feet was the absolute limit.
