I bought the vacmaster vp215 three years ago and we love using it. We package all our meats and veggies using this. I use several different sizes of bags and buy them in large amounts and the savings are huge.
You can even do stews or any thick sauce foods since the chamber has a sloping bottom.

I bought the vacmaster vp215 three years ago and we love using it. We package all our meats and veggies using this. I use several different sizes of bags and buy them in large amounts and the savings are huge.
You can even do stews or any thick sauce foods since the chamber has a sloping bottom.

OK thanks Austin. I will take that advice and get creative with it. Possibly grind it up into a hash for pizza topping or even in tacos.
I’ll see
Thanks guys

I just finished grinding, mixing, stuffing and one smoker load of deer pepperoni but decided to try with no added pork since the venison appeared pretty fatty.
After pulling from smoker, I finished in a water poach bath of 165 degrees to achieve 160 degrees internal temp.
My taste test proved leaving out pork was a big mistake as it turned out dry and chalky tasting.
Could I attempt to regrind the cooked sticks including collagin casings and add pork fat with the extra cure and seasonings to taste, then cook again? Will the collagin grind down to be undetected?
I hate to throw these away if there is a chance for rescue.
Thanks
Mike