[BBB333]

I have a FoodSaver (see link below) and it works very well.

Just ground 6# of fresh burger yesterday and sealed into PC sizes that we use frequently (1/4#, 1/3# and 1/2#).

Have multiple ‘dry containers’ from FoodSaver that work from the auxiliary port. They work very well, also. Typically each summer I smoke a pork but (20+/- hours) - and it is impossible to eat all of it in a day or two. I fill several small containers and vacuum seal them, then it’s into the freezer for long term storage. The sealer removes virtually all of the ‘air’ and the meat is not crushed as it would be in a bag. No freezer burn even after a year.

Please stay away from the complex ‘automatic’ machines as they waste material.

For bag stock I buy, usually, Weston brand in 8” and 11” widths. I’ve used other brands as well but the Weston brand is available locally.

Best of luck!

https://www.foodsaver.com/vacuum-sealers/counter-top-vacuum-sealers/v2000-series/foodsaver-fm2435-ecr-vacuum-sealing-system-with-bonus-handheld-sealer-and-starter-kit-silver/FM2435-ECR.html

[Blueflag]

V2000 is my current second choice, and I understand about wasted bag material on the automatics. That’s OK for me.

[glorgau]

> Please stay away from the complex ‘automatic’ machines as they waste material.

Also, you lose a bit of flexibility for doing things like using umai dry aging bags. Dry aged rib roasts rock! Catch them on sale around the holidays and get em ready for a real steak experience. Be a survivalist with style and taste ;-)

Manual is a touch more effort, but much more flexible for doing exactly what you want to do.