The interconnection between vacuum sealers and hunting is undeniable. While this association isn’t groundbreaking, a pivotal inquiry often emerges: which vacuum sealer stands as the ultimate choice for handling game meat? Enter Dreispross, the adept hunting blogger, who has undertaken a comprehensive assessment of the Lava V.300 Black vacuum sealer. In his review, he delves deep into his observations and experiences, catering to fellow hunters seeking the ideal vacuum sealing solution.
Vacuum Sealing an Entire Wild Boar A Comprehensive Guide
As hunter’s, we’re fortunate to have the opportunity to “shop” in nature’s own supermarket. Post a triumphant hunt, there’s a complex interplay of factors during field dressing and subsequent cooling that stands pivotal in preserving the value of the harvest. An essential inquiry arises: how can game meat be packaged to ensure enduring freshness?
From cooling, drying, and smoking to canning, freezing, and, of course, vacuum sealing, a gamut of options beckons. Vacuum sealing, in particular, orchestrates a deliberate deceleration of the natural decomposition process by banishing air.
This practice safeguards the essence, aesthetic appeal, vitamins, minerals, and an array of nutrients—distinct from the outcomes of canning and drying approaches. Moreover, vacuum-sealed game meat has the potential to mature further, fostering an aging process that, from my perspective, renders a vacuum sealer an indispensable tool in a hunter’s arsenal. In my earlier days, prior to acquiring my own appliance, I frequently sought refuge in a friend’s game sealer, utilizing his professional LAVA vacuum sealer.
Of course, consumer-grade devices tailored for home use do exist. However, a paramount question lingers: do these appliances wield the robustness required to adeptly vacuum seal an entire wild boar backstrap while ensnared by bone, all the while ensuring an airtight seal for the enclosure?
Operating the V.300 Black Vacuum Sealer A Comprehensive Guide
LAVA graciously provided their V.300 Black vacuum sealer for me to put through its paces, resulting in an extensive exploration of meat preservation techniques. I’ve tackled everything from venison and wild boar ham to wild duck breasts, game sausages, standard cold cuts, and a spectrum of venison sources, encompassing deer, boar, and roe deer.
Starting with minimal preparation, I unboxed the device for its inaugural run and ventured into the world of vacuum sealing by submerging an entire boar into its vacuum embrace. To my surprise, the endeavor unfolded seamlessly. Nonetheless, it’s imperative to share the observations—both favorable and adverse—gathered throughout this experience.
The vacuum sealer’s usability is remarkably intuitive. Its top surface accommodates a comprehensive control interface: an on/off switch, a “Bags/Containers” selector switch, a pressure gauge, an illuminating LED indicator (active during the sealing process), a sealing time adjustment dial, a manual sealing initiation switch, and a mode selector catering to automatic or manual operation. Nestled at the center, a receptacle with a drainage pathway collects any potential liquid ingress. Alternatively, this space welcomes the insertion of a pressure adjustment knob (provided in the package) for manual pressure fine-tuning.
My preference consistently leans toward the automatic mode, a setting in which the bags contract as air is evacuated, initiated by the resultant vacuum. However, for more delicate victuals—like bread or mushrooms—that might succumb to compression, I resort to the manual mode and its associated pressure control dial. This strategic pairing enables meticulous calibration of the initial pressure setting, resulting in the ability to adjust the pressure. Upon reaching the optimum, manual sealing ensues. Noteworthy is the dual-sealing mechanism inherent to the V.300—a strategic safeguard against the occasional unforeseen seal breach. Acknowledging that a seal’s integrity might occasionally falter, the V.300 incorporates a supplementary seal to preemptively address this concern.
Manual sealing also becomes indispensable for deploying continuous bags, an economical alternative adaptable to the requisite size.
Before engaging the device, it’s imperative to activate it and pivot the lid upward. The bag, with its smooth side facing up, is carefully inserted. The bag’s edge should sit flush and parallel to the visible edge guide.
Maintaining a clean and adhesive-ready edge is pivotal. One can either fold the edge outward during filling or, post-filling, meticulously wipe and dry the internal portion of the edge.
Once prepared, the lid is folded down, and a quick press of the two pressure buttons at the corners initiates the automated process. The operation persists until completion, marked by the pump’s cessation and the release of the lid. During the retrieval phase, caution is advised due to the potentially elevated temperature of the sealing bar.
Beyond the standard bag vacuum sealing approach, the V.300 extends its capabilities to accommodating “soft” items within specialized containers—think cooked potatoes, bread, and mushrooms. Achieving this involves connecting an accessory hose with an attachment to the V.300. Alternatively, the supplied hand pump serves as a viable alternative.
LAVA generously offers an insightful tip regarding meat juices: a natural byproduct of the vacuum process. It’s important to note that these juices are also suctioned into the pump, a detail that might impact aesthetics or impede a robust seal.
Hunter Techniques for Handling Moist Foods in Vacuum Sealing
- For foods with higher moisture content, the following strategies can be employed. Position the vacuum sealer in proximity to the table’s edge, allowing the filled bag to extend over the edge. This setup creates a hindrance for liquids to ascend (due to the table’s edge).
- Introduce moist foods into a bag (even an economical zip-top bag) and subsequently insert this bag, turned upside down with its opening facing downwards, into a standard vacuum sealing bag. This methodology compels the liquid to traverse a lengthier path compared to placing the moist food directly within the basic bag.
- For liquids, including soups, the most straightforward approach is to vacuum seal them within plastic or glass vacuum containers, ensuring effective and mess-free sealing. Perfect for all hunter’s.
To sum up, I’d like to share the following observations. The operation of the V.300 is incredibly user-friendly. While the device carries a substantial weight, it effortlessly fits into a utility room or a spacious kitchen.
This equipment allows for precise vacuum sealing of both substantial and minute meat cuts. In addition to game meat, standard meats, cheese, bread, mushrooms, and even small items like screws can be impeccably and hermetically sealed.
I’d like to note that the vacuum bag sets offered directly by LAVA provide excellent value for money. As far as I’m aware, alternate bags can be used, but they must possess an embossed surface.
The device boasts impeccable craftsmanship. The only aspect I’d consider for improvement is the management of the power cord. The locking strut is arguably unnecessary, yet it engages with difficulty, and I hold concerns about the durability of the plastic locking mechanisms after multiple uses.
The price is a substantial investment. However, a saying from my grandmother comes to mind:
That wraps it up. I trust this information provides a comprehensive understanding.
Warm regards and wishing you success as hunter with your new LAVA V.300.