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In Reply to: Vacuum Sealers posted by Whole Hog on November 20, 2013 at 20:02:43:
Thanks for the replies, and thanks for the link to the WEBstaurant Store. I like the idea of a chamber sealer, but a lot of what I package is slabs of ribs and salmon filets, and I want to keep them whole. A chamber sealer with a big enough chamber is way out of my price range.
I also appreciate the information about vacuum sealing warm food. I didn't know that.
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