Vacuum Sealer Reccomendations

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I am looking to purchase a vacuum sealer to preserve smoked meats and also for meats on sale at the grocery. Looking at packaging aprox 20 pounds of meat at a time in 40 bag increments.
Are there any use recommendations as to which brands of sealers, attributes or accessories that are desirable, things to be aware of, packaging tips etc etc.

[Sensei]

I'm using this Food Saver model:

FoodSaver V4440 2-in-1 Automatic Vacuum Sealing System with Bonus Built-in Retractable Handheld Sealer & Starter Kit, Black Finish https://www.amazon.com/dp/B00DI342B4/ref=cm_sw_r_cp_apip_6owOL4aqBEF9k

[Sensei]

Double tap

[UNK]

I'm using this Food Saver model:

FoodSaver V4440 2-in-1 Automatic Vacuum Sealing System with Bonus Built-in Retractable Handheld Sealer & Starter Kit, Black Finish https://www.amazon.com/dp/B00DI342B4/ref=cm_sw_r_cp_apip_6owOL4aqBEF9k


I have looked at that one. Overall are you happy with this model? Do you use it frequently? Is this your first sealer?

[Sensei]

It is my first one and I've only had it for a couple of months. It has been used about 15 times. So far, I'm happy.

[David S.]

Food Saver makes consumer level products that work OK, until they don't. We killed 2 or 3 of them when we were using our's several times a week. The current one has held up for a couple years now.

If budget allows and you think you'll be doing this frequently, I'd consider a "commercial grade" one from, say, Cabelas. I don't know much about them, but my next one will likely be heavier duty than Food Saver.

Pro tips.

-Keep it clean. (duh)
-Get the cheap knock off bags from Ebay. You'll save a ton. They work well.
- Quart size are my favorite for healthy sized single serving meals and 2-3 lbs of ground meat. Less if its cuts and much less if bone-in meat.
- Read the directions on which side of the bag is supposed to go down. It's been a while, but I think it's the rough side down. It'll seal either way but I think the correct way is a bit more reliable.
- Make sure the seal area is particularly clean.
- Don't over load the bags. Depending on the shape of your product, I'd say you'll only be able to fill the bag 2/3 full to leave enough headspace for a reliable seal.
- They can't handle much moisture.
- To Vacuum seal liquids or products with a lot of moisture, freeze the product before you seal it.

[nycnoob]

Just get the VacMaster 215 for $700 and be done with it


https://www.webstaurantstore.com/ary-vacmaster-vp215-chamber-vacuum-packaging-machine-with-10-1-4-seal-bar/120VMASVP215.html

https://www.webstaurantstore.com/images/products/extra_large/43750/821890.jpg


I use it for everything.

I got it because I was doing some trendy Sous Vide cooking but it is really helpful in general.
The new style ziplock bags do not seal well at all, I was tired of getting a soggy lunch
from my cooler so I use these for all my travel food as well.

Food lasts a long time and is well sealed, you can seal almost anything
(those side of the bag sealers always choked if I had a tablespoon of liquid in the bag).
You can get this unit at cabelas as well, but I got it here.

[UNK]

I ordered a cheap one from Wal Mart. If it works fine if not I'll have to upgrade. Thank for the variety of inputs guys.

[BJXDS]

I ordered a cheap one from Wal Mart. If it works fine if not I'll have to upgrade. Thank for the variety of inputs guys.

It will work fine........ until it doesn't..... AND it will break at the worst time.... But that's how I started out.

[NEPAKevin]

Digging up retro thread....
...and speaking of cheap ones:

Amazon Lightning Deal, about three hours left

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