I was wondering if anyone uses a vacuum packaging system for meat, particularly the brand mentioned. The store that I was at had 4 or 6 models ranging from $100 to $300. Any particular features that I need to look for, or will the cheapest model work just fine.

We have a foodsaver pro...I love it, now that I know how to really make it work.

My advice, spend up and get the pro model. Here's the catch, though: The machine starts pulling the vacuum on the bag, and when it reaches a certain point, the bar heats up and melts the bag shut.

IF you try to do a whole lot of stuff at once, the bar stays hot, and melts the bag shut BEFORE you get all the air out. So you have no vacuum.

They work great if all you're doing is a couple of fish, or 4 or 5 pheasants, etc. Small batches is the key...I tried to do 125lbs of halibut. Forget it...you won't do a whole deer either.

It works great for small batches...vegetables from the garden, berries, etc. I buy a whole ribeye for $4 a lb and cut it myself, and package 20 steaks. Works ok for that. Just don't plan on doing more than about 10-15 packages.

Feel free to email me direct, I can tell you more...

Bucktail,

I have used the Foodsaver Pro for the last couple seasons, and do like it.

The thing that caused me the most grief was liquids keeping the heat from fully sealing the bag, but the "paper towel" trick works well.

Raven045, my unit has heat-seal temperature adjustment dial, from 1-5. "3" is the normal setting, but you can turn it down (I use "2" if I am making/sealing a bunch of bags). Maybe mine is a newer model, but you might want to check yours?

It also works well for sealing small gun parts, etc., that you don't want to lose.

Regards, Bill

I use a food saver,dont know what model it is but here's a little tip,before sealing your meat put it in the freezer to get a little frozen before sealing it this will stop the moisture from remaining in the bag,it may say this in the instructions,it really makes a big differance

I have always used the standard foodsaver that normally costs around $150.

Be careful with the liquids. The first one I had, I managed to get liquid/blood mixture on the heating ribbon, and even though I wiped it clean, after about 1 year of use, the ribbon started to show creases (ridges) that would not allow the bag to seal in that area.

It still functions for sealing small bags (1-3" wide) that I make to put herbs and other dry items in.