Food Saver Vacuum Pack

[EE_Bota]

Have any of you tried to take apart the vacuum pump? Is it a diaphragm type (like my medical suction refurbs I am doing) or is it vane type like an A/C evacuation pump? Dairy used vane, and vane is common in high volume, but I'm betting diaphragm, with the failure being ripped rubber.

 

[jeffinsgf]

We like our FoodSaver, too. There's just the two of us, so the wife buys "family packs" and then repackages them smaller. I make jerky from eye of round and smoke it on my Big Green Egg. It's what my FIL, BIL and nephews all ask for for Birthdays and Christmas. I used to vacuum pack 4 or 5 slices together...then I was around these guys when they eat jerky. Now I just vacuum pack their whole allotment in one bag...it isn't going to last more than a day or two once it gets opened.

 

[Bird]

Have any of you tried to take apart the vacuum pump? Is it a diaphragm type (like my medical suction refurbs I am doing) or is it vane type like an A/C evacuation pump? Dairy used vane, and vane is common in high volume, but I'm betting diaphragm, with the failure being ripped rubber.

It's too bad they don't come with an exploded view and parts list.

 

[Bird]

I've wondered how long these things will last, and apparently from what I've read in this thread, they last quite awhile. In October, 2008, I bought a V3460 as a Christmas gift for one of our daughters and she says she and her husband use it a lot more than they expected, and it's still going strong.

 

[dmccarty]

For marinating wouldn't positive pressure be desirable ?

Yeah, this puzzles me as well but it seems to work. :confused3:

The machine cycles between a vacuum and no vacuum. Best I can figure is maybe the vacuum pulls juice FROM the meet and then under normal pressure the marinade is pulled back into the meat. :confused3:

It does work though because I can't tell the difference in taste in jerky that was soaked over night vs the vacuumed marinade. Next batch of jerky I think I will smoke on the grill before dehydrating...

Later,
Dan

 

[dmccarty]

I have been using London Broil for jerky. Fat will go bad so you want a cut of meat that has little fat unless you freeze or store the meat in the fridge. It does help to have the meat almost frozen so it is easier to slice thin. I marinade the meat in soy sauce, rice wine vinegar, Worcestershire Sauce and spices then pop into the dehydrator. If the weather is right next time I make a batch I will smoke the meat before drying.

I do seal the jerky in bags with the vacuum sealer and freeze it until eating time. It sure is good too. :licking:

Later,
Dan

 

[Midniteoyl]

Have any of you tried to take apart the vacuum pump? Is it a diaphragm type (like my medical suction refurbs I am doing) or is it vane type like an A/C evacuation pump? Dairy used vane, and vane is common in high volume, but I'm betting diaphragm, with the failure being ripped rubber.

Diaphragm..

How to fix Food Saver - Vacuum Sealer?

foodsaver pump - YouTube

 

[EE_Bota]

Yeah, this puzzles me as well but it seems to work. :confused3:

The machine cycles between a vacuum and no vacuum. Best I can figure is maybe the vacuum pulls juice FROM the meet and then under normal pressure the marinade is pulled back into the meat. :confused3:

It does work though because I can't tell the difference in taste in jerky that was soaked over night vs the vacuumed marinade. Next batch of jerky I think I will smoke on the grill before dehydrating...

Later,
Dan

Feel free to ignore this...it is only food for thought.

Vacuum's tricky. If we watch some of the educational shows like "How do they do it?" and "Factory made" etc, we can see that they use vacuum to make components conform to a mold. The atm pressure is making it conform, and the pressure is being exerted across the plastic.

My theory: the plastic mashed the meat, and some air comes out, but mostly liquids get displaced, only to be replaced with different fluids each time the meat re-expands.

Like many of you, I milked cows for years, and vacuum got to be one of my best pals. (Since I cannot possibly milk a modern cow by hand.) The milk is expressed by a differential pressure across the teat...the udder being under atmospheric pressure (plus ejection pressure, which wanes,) but the milkers themselves are under vacuum. Pulsators keep the blood from pooling by releasing the vacuum, producing a massaging action in the liner. I think the meat is likewise being massaged during the marinade.

 

[Bird]

Since I cannot possibly milk a modern cow by hand.

OK, since it's been more than 55 years since I milked cows, what's the difference between the Jerseys and Guernseys I milked back then and the "modern" cow. I realize that a lot, if not most, dairies have Holsteins now because they produce more milk, and I've never milked one of those. I've watched some of the new fangled milking machines, but never used one.

 

[EE_Bota]

OK, since it's been more than 55 years since I milked cows, what's the difference between the Jerseys and Guernseys I milked back then and the "modern" cow. I realize that a lot, if not most, dairies have Holsteins now because they produce more milk, and I've never milked one of those.
I've watched some of the new fangled milking machines, but never used one.

Our average was top in the state (at long last) and we were milking at that time > 21,500 herd ave and <70 days open.
Unfortunately, the only individual cow record I remember after all these years is a cow I had to shoot due to a severe physiological problem. She peaked at 133 her first calving, and was exceeding that her second calving when I found her down, and against an electric fence. She was one of the best, but not the best of her group. I remember it because I did my dead level best for her. She was a wonderful heifer, not our best, but nearly so. The older cows had higher peaks and better averages though...it takes a while for a cow to come into their own.

 

[crazyal]

Normal air pressure is about 15 psi. As you remove the air the force it puts on the meet is reduced and the pours of the meet open up to allow the liquid to enter much easier than normal. That's why you need to use a rigid container, not the plastic bags to marinate.

 

[Midniteoyl]

Anyone try one of this? Seems like it'd bee good while camping/fishing/hunting/hiking/etc..

Pump and Seal food saver vacuum sealer is better than Tilia FoodSaver

 

[Bird]

Anyone try one of this? Seems like it'd bee good while camping/fishing/hunting/hiking/etc..

Pump and Seal food saver vacuum sealer is better than Tilia FoodSaver

Did you watch the video demonstration? I think I'd much rather have the Ziplock Vacuum bags and their simple little pump, which is what we have and have been using before buying the FoodSaver. Maybe I'm wrong, but that Pump and Seal thing just looks like it would be too much trouble and take too long to be of any value.

 

[dmccarty]

Feel free to ignore this...it is only food for thought.

Vacuum's tricky. If we watch some of the educational shows like "How do they do it?" and "Factory made" etc, we can see that they use vacuum to make components conform to a mold. The atm pressure is making it conform, and the pressure is being exerted across the plastic.

My theory: the plastic mashed the meat, and some air comes out, but mostly liquids get displaced, only to be replaced with different fluids each time the meat re-expands.

Like many of you, I milked cows for years, and vacuum got to be one of my best pals. (Since I cannot possibly milk a modern cow by hand.) The milk is expressed by a differential pressure across the teat...the udder being under atmospheric pressure (plus ejection pressure, which wanes,) but the milkers themselves are under vacuum. Pulsators keep the blood from pooling by releasing the vacuum, producing a massaging action in the liner. I think the meat is likewise being massaged during the marinade.

The problem with your theory is that the vacuum sealer I use has a special marinade container not a plastic bag. You fill the marinade container with meat and marinade, put on the lid which is air tight and connect the contraption to a hose from the vacuum sealer. No bag is used. There is a button on the sealer that pulses the vacuum on and off. Gracious this is making me hungry for some MEAT! :laughing::laughing::laughing: Danged nuts I had for lunch ain't a good substitute for jerky!

Maybe I am hankering for meat because of the lack of same at dinner last night. The wifey bought some Banana and Jalapano peppers for dinner. I cut them in half, cleaned out the seeds and pith and stuff them with flavored cream cheese. We have done this in the past for peppers grown in our garden and really liked it. I found a dohicky to do this on the grill but it did not really work with the large peppers we bought so I cut the peppers in half. I did cook them on the grill though and they were pretty good....

Except for the EXTREME SPICY HEAT of those peppers! They were so hot, even the banana peppers were hot. The peppers were too danged hot to eat! We threw most of them away. I can't believe how hot those peppers were especially the banana peppers. I did grill some mushrooms that were really good....

I wonder if I could have marinaded the mushrooms? DUH! Wish I had thought about that last night... :laughing::laughing::laughing:

Later,
Dan

 

[Midniteoyl]

Did you watch the video demonstration? I think I'd much rather have the Ziplock Vacuum bags and their simple little pump, which is what we have and have been using before buying the FoodSaver. Maybe I'm wrong, but that Pump and Seal thing just looks like it would be too much trouble and take too long to be of any value.

Was thinking more about keeping coffee fresh in a jar

But, it works without power was the main thought.. Gut fish and place in bag before throwing it into a cooler..

 

[Midniteoyl]

Better than this way

Vacuum Seal a Mason Jar with a Handcrank Pump - Food Storage SHTF Survival Prep - YouTube

EDIT: Or this :duh: http://www.youtube.com/watch?NR=1&v=YGHoCLwUheQ&feature=fvwp

 

[EE_Bota]

The problem with your theory is that the vacuum sealer I use has a special marinade container not a plastic bag. You fill the marinade container with meat and marinade, put on the lid which is air tight and connect the contraption to a hose from the vacuum sealer. No bag is used. There is a button on the sealer that pulses the vacuum on and off. Gracious this is making me hungry for some MEAT! :laughing::laughing::laughing: Danged nuts I had for lunch ain't a good substitute for jerky!

Later,
Dan

Shucks!

Thinking further about it, I think in that case the cell walls and membranes in the meat will be the new bags. Just imagine how they must be responding. I doubt the process is altering osmosis, so this seems like about all that is left. Can anyone think of anything else?

Egon mentioned positive pressure being better. Once they release the vacuum, to the meat it looks like pressure of equal magnitude to the vacuum that was applied. It's a safe and cheap way to apply a pressure differential.

 

[Bird]

Better than this way

Vacuum Seal a Mason Jar with a Handcrank Pump - Food Storage SHTF Survival Prep - YouTube

EDIT: Or this :duh: Redneck Vacuum Sealer - YouTube

That Handcrank Pump would work just fine and he's using the FoodSaver attachment. I guess using that pump would be good exercise, although some of us might not have the strength to pump it long enough.:laughing:

 

[EE_Bota]

Anyone know what level of vacuum ought to be applied?

 

[Western]

That Handcrank Pump would work just fine and he's using the FoodSaver attachment. I guess using that pump would be good exercise, although some of us might not have the strength to pump it long enough.:laughing:

Bird, you need to invent one that uses a bicycle, pedal vacuum:laughing: