vacuum food sealer

Similarly interested in picking one of these up. Any recommendations for or against specific models from someone with experience would be appreciated.

Thanks for starting the thread!
 
We have a Food Saver from Sam’s (it was about $150) that I use for sealing meat for freezing ... it works well and helps prevent freezer burn pretty well. My wife uses it for splitting other bulk stuff as well as a few other projects. I’ve sealed stuff for my gear bag and such also. It could be a little faster but overall it does what we need.

I will say the real cost is not the machine ... the damn bag material ain’t cheap.
 
Man, I don't know now. I'd be in the same spot as you.
I have an old, circa 1990s food saver.
 
Mirac said:
Googly up using Ziplock freezer bags.
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They ain’t cheap ... quart bags are about 15¢ each and gallon bags are about 20¢ ... not as expensive as “vacuum bags” but still not cheap.
 
Mine is a Foodsaver brand from 2000. Y2K! Y2K!

Works fine; not sophisticated. Water is an issue, in that it gets pulled out by the vacuum and compromises the seal. Might have to dry contents with paper towels first.
 
I’d be curious about one to seal steak to cook it using the sous vide method, but they seem expensive for everyday use.
 
We have a Foodsaver brand from Costco, works well.

I just restocked from Amazon this time. They have a multipack with rolls and bags for about $40. That lasts us over a year.
 
Foodsaver here also. It was one of the cheaper ones at the time and I think I ordered it on amazon. Has been fantastic. Order replacement vacuum rolls on Amazon.
 
Will someone throw up a link to your preferred bagging material?
 
I have this one, which has no bells/whistles but uses flat (non-patterned) bags that cost a lot less than the Foodsaver type. It works quite well once you learn to use it - the sealing time varies a bit depending on the thickness of the bag you use. http://vackpak.com/Sinbo.html

Bags (including bags that will work with Foodsaver): http://vackpak.com/Chambervacbags.html
 
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noway2 said:
I’d be curious about one to seal steak to cook it using the sous vide method, but they seem expensive for everyday use.
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Works very well for sous vide, and depending on your comfort level, you can re-use bags - though I think I'd dedicate specific bags for re-use to sanitary temperatures rather than for general storage.

The best part of using vac-packed meat for sous vide is that it has a specific gravity of >1, and no air inna bag means you won't come home to a delicious roast (2/3) topped by rotten flesh (1/3 sticking out of the hot water & surrounded by oxegenated gas at just above room temp for 9 hours)!!
 
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