<span class="highlight">Vacuum</span> sealing

That is cheap, I got mine off Deals Direct for $78. Eurovaxx or something like that.

Now I've seen the zazz one i can say that with mine, I can use virtually any bag that is used with the major competition and vice versa, breville etc.

That Zazz gadget looks great but that is a very special bag whereas the others use heat to seal. I think if you bought this you would be restricted to buying the bags from that supplier, whereas the regular type you can buy the bags anywhere, Kmart, Target, many online shops.

Just my 5c.

Other than that is looks great and much more compact than my bench top unit.

Hi there, Ian. I bought a Sunbeam machine a few years ago. This is one of those that suck out the air and then weld the bag closed. This is the same method that butchers use (even though the Sunbeam is probably a bit Micky Mouse compared to the professional machines). It has worked well.
My research revealed that machines vary in terms of the amount of air they remove (not just around the meat, but also FROM WITHIN the meat). I bought a Ford Falcon model, and you can buy a BMW version if you're well heeled.
The machine you mention looks like a Vespa scooter model, but it may be useful. My questions would be about the amount of suck, and how well the valve stands up to the rough and tumble in a 4WB fridge: I prefer a definite welded bag.
The worst thing is the cost of bags. The one in your link says you mustn't re-use bags once used for meat, and mine says the same. So filling your Engel (what else) with vacuum packed food can set you back a few dollars each time.
But having a fortnight's meat sealed so it keeps and doesn't leak is worth it, particularly if you're away from shops.

We've had such a machine for several years. Ours is a Foodsaver which is exactly the same as the Sunbeam model (who stole whose idea who knows!).

We went away recently for a 6 week period and had vacuum packed all of our meat. We used some steaks almost at then end of the period and they were still fine. They had travelled across Walkers Crossing, the Simpson, The Strezlecki Track, the Oodnadatta Track, the Birdsville Track to the Diamentina Lakes and then to Rockhampton and eventually to West Wyalong where we used them. We were somewhat sceptical that they would still be okay, but they were fine.

We think they are great machines. We have even prepared vegetables to use within a couple of days and taken them away. Makes cooking really easy.

Perhaps the worst thing to happen would be for the bag to get punctured, but that can happen with butcher prepared cryovac too.

Bruce and Di

Take it from me that the max "safe" period for refrigerated storeage of so called cryo vac packed meat is 6 weeks.

How the eats handled prior to vac packing has a big effect on longevity based on a scientific paper I once read on the subject, - the Ph of the meat - whether frsh water washed post slaughter etc all has an impact.

It CAN last much longer (up to 3 months even) BUT the constant change in temperature of a fridge that is opened and closed daily, means a much shorter storeage shelf life, once cryovacced.

Constant temp is critical to shelf life and thats hard to achieve with a portable travel fridge.

The key is to freeze your cyo vacced meat - and pull it out of the freezer and into your fridge a day or so ahead of when you expect to need it, to allow for defrosting.

This way if plans change and you don't eat it that same day it is still Ok for a few days or week more to use it, because of the cryovac advantage.

Theres no reason NOT to freeze cryovacced meat - specially if you travel with two fridges one for frozen goods and one for cold stores.

Freezing of cryovacced meat can stretch that "safe" period out to 6 months.

Don't ask me how I know this. No my name is not Garribaldi! LOL

Cheers

Check out www.thepackagingcentre.com.au , best vacuum sealing site I have found, has everything and the bags are the cheapest I can find!