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I caught crabs.......

FishinHank said:
That sealer is a VacMaster 215 and I got it for less than half price. I will send the link to anyone that wants it. Almost $1500 for that unit and I got it for less than $700 with free shipping, even to Alaska!
Click to expand...
 
I have the non-oil motor, flat design model, the VP112 I think it is ... bought it from their outlet area, marked down similarly, with the same kind of free shipping deal ...
 
Love it.
Mine only gets light-duty work for sous vide, so I didn't need the bigger motor in my case ...
 
I doubt I will ever really need a unit this size but the price was too low to turn down. I always wanted a good chamber unit and this one came along so I jumped on it. I was originally looking at a VP112 but the ones here locally are about $900.
 
I am actually thinking about using some of my UMAI bags to try making some bresaola from the moose. I have only made lonzino and it was fantastic.
 
I've heard good things about the dry-age bags, go for it ...
 
#protip leave the meats sticky juicy surface on it when you pack it in the bag and don't rinse it ...
 
It's on my todo list ... and that's the mental note I took from having read of people's adventures with them over the past few years (that wouldn't be obvious to me) ...
 
I'll look forward to seeing it, if you post it up in the future ...
 
My buddy was the trigger man so he kept the heart. As much as I wanted it I had to do what was right! One shot from his .300RUM with 180gr factory corlokt ammo brought it down. Just nicked the top of the heart.
 
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