Guns & Outdoors Forum

Justsomedude wrote: ↑Thu Jan 02, 2025 2:40 am Being brand new to reloading I really have no idea how close is good enough so I went for exactly the same. And ironically I'm just reloading to mess around with sub loads to shoot out in the backyard to keep from pissing off the neighbors. It's not like I'm benchrest shooting or anything.

GrapeApe wrote: ↑Thu Jan 02, 2025 6:26 am

Justsomedude wrote: ↑Thu Jan 02, 2025 2:40 am Being brand new to reloading I really have no idea how close is good enough so I went for exactly the same. And ironically I'm just reloading to mess around with sub loads to shoot out in the backyard to keep from pissing off the neighbors. It's not like I'm benchrest shooting or anything.

A lot of it depends on what you're loading.
0.1gr variance in a 3.0gr load is pretty big, percentage wise, while that same variance in a 50.0gr load... not so much.
When I'm working up loads for small charges I work up (or down for subs) in 0.2 increments Once I get to cartridges with 30gr+ loads it bumps up to 0.5gr "steps"
YVVM, but it works for me

Justsomedude wrote: ↑Thu Jan 02, 2025 11:31 pm

That's a legit point that I didn't consider.

CPJ 2.0 wrote: ↑Sun Jan 05, 2025 9:30 pm That’s an interesting idea.

jbp-ohio wrote: ↑Sun Jan 05, 2025 8:55 pm h0upfcgfakoa1.jpg



This is how we normally do it. My wife still makes portions like there are 3 teenage boys eating dinner. We put leftovers in the fridge and I eat one or maybe two servings for lunch at work. Most of it gets tossed. Aftwr throwing away some of the first batch of chili only to make another batch, I'm trying to fix the waste.

I bought some two cup silicon forms. I put in the leftovers and freeze overnight. Then I vacuum seal it. Now we have chili, vegetable stew, goulash, and pork and sauer kruat in the freezer. I had some of the soup and still tastes fresh.



20250105_152219.jpg



It's nice having our storage upstairs now. Don't have to go downstairs to get the vacuum sealer..



20250105_153358.jpg

Admin wrote: ↑Mon Jan 06, 2025 3:19 pm

jbp-ohio wrote: ↑Sun Jan 05, 2025 8:55 pm h0upfcgfakoa1.jpg



This is how we normally do it. My wife still makes portions like there are 3 teenage boys eating dinner. We put leftovers in the fridge and I eat one or maybe two servings for lunch at work. Most of it gets tossed. Aftwr throwing away some of the first batch of chili only to make another batch, I'm trying to fix the waste.

I bought some two cup silicon forms. I put in the leftovers and freeze overnight. Then I vacuum seal it. Now we have chili, vegetable stew, goulash, and pork and sauer kruat in the freezer. I had some of the soup and still tastes fresh.



20250105_152219.jpg



It's nice having our storage upstairs now. Don't have to go downstairs to get the vacuum sealer..




20250105_153358.jpg

The wife picked up one of those Ninja crockpot things yesterday on an after christmas deal. I am REALLY interested in screwing around with the Sous Vide function on it. Have you messed with that function?

Jay wrote: ↑Tue Jan 07, 2025 1:15 am I’ve been using a vacuum sealer for years. IMO, they pay for themselves. Being single, cooking for just me isn’t all that easy sometimes. Make a pot of pinto beans, chile, stew, etc. then pack into single servings and freeze. Same goes with brisket, pulled pork, ribs from the smoker. It’s nice to pull a bag or two out of the freezer and have a pretty good BBQ meal.

I also buy some meats in bulk packaging, separate and season, then vacuum seal. Being vacuum sealed already seasoned I think does two things. It “dry” brines the meat when you thaw it. And, I can go straight from the bag to the grill or smoker. Way easy. That’s how I did my javelina meat last year.

I still need to look at getting one of the fancier ones Jerm told me about. Pricey. But I can see it being better than the little store bought ones. I go through a foodsaver or gamesaver every few years.

Japhy wrote: ↑Thu Jan 09, 2025 2:00 am

Jay wrote: ↑Tue Jan 07, 2025 1:15 am I’ve been using a vacuum sealer for years. IMO, they pay for themselves. Being single, cooking for just me isn’t all that easy sometimes. Make a pot of pinto beans, chile, stew, etc. then pack into single servings and freeze. Same goes with brisket, pulled pork, ribs from the smoker. It’s nice to pull a bag or two out of the freezer and have a pretty good BBQ meal.

I also buy some meats in bulk packaging, separate and season, then vacuum seal. Being vacuum sealed already seasoned I think does two things. It “dry” brines the meat when you thaw it. And, I can go straight from the bag to the grill or smoker. Way easy. That’s how I did my javelina meat last year.

I still need to look at getting one of the fancier ones Jerm told me about. Pricey. But I can see it being better than the little store bought ones. I go through a foodsaver or gamesaver every few years.

My fishing buds have an inverter in the truck. We use a vacuum sealer on fishing outings. Salmon filets sealed then into a cooler with some dry ice as soon as we return. It makes a big difference.