Best vacuum sealer?

[peterk1234]

Weston Pro user here. It's seven years old and gets used a lot. Nice thing is that if parts wear out, which they do, they are easily replaced.

 

[SD_Prairie_Goat]

Weston for me. Super happy with it over food saver

https://www.amazon.com/gp/aw/d/B001GP81R2?psc=1&ref=ppx_pop_mob_b_asin_title

 

[WIbiggame]

I've got a vevor DZ-260C. Has worked amazing have packaged 1 elk, 5 deer, 1/2 a beef, countless batches of chili. Still working great had it for a year.

$350 on Amazon, after buying this oil pump chamber I wouldn't even let someone give me a non chamber vac sealer. Night and day difference.

 

[NoWiser]

Chamber is the only way to go if you have room to store it and can cough up the money.

 

[sethkuhl]

Thanks to you all for the responses I have some great places to start research with valued testimonials. I appreciate everyone’s help!

 

[Wildabeest]

Thanks to you all for the responses I have some great places to start research with valued testimonials. I appreciate everyone’s help!

Let us know if you need any help on how to vote.

 

[taylerhend]

Burned through a couple Foodsavers myself before I finally upgraded, and I haven’t looked back since. I picked up an Avid Armor A420XL and it’s been a game changer.

The extra-wide 16 inch seal bar is awesome. I can seal two quart bags side by side or run a big batch of jerky/meat in larger bags without worrying about overworking the machine. It feels a lot heavier duty than the Foodsaver or Nesco ever did, and I can just keep loading/sealing without it bogging down

 

[F250]

We still double wrap: Plastic wrap first, freezer paper next, fold, seal with a piece of tape, label and date with a sharpie.

 

[Salmonchaser]

Had a couple of chamber sealers up in Alaska, course we were processing 100 reds or silvers a day. One of them was 20 years old the other 16 years old when we sold the place. I have a Weston at home but if it ever goes down I’ll probably invest in a chamber sealer.

 

[jds535]

The problem I have with the chamber sealers is that the chamber height it too small. 5" high for a Vacmaster 215 @ $829. It also only takes 10" wide bags.
I vac a lot of roasts and chickens etc. I cant pay $5K for a 200 lb monster sealer.
What do you guys do with the bigger cuts of meat?

 

[npaden]

The chamber on my JVR is only 4.3" high and I've never been unable to make it work. Processed several elk with it and the sirloin tips get pretty tight but I've been able to squash them in there and get it done. It has a small depression in the middle that adds another .5" or so where you can do jars if you wanted and that really helps with the bigger cuts. Other roasts all fit fine. Never tried a whole chicken though. The JVR goes up to 12"x14" bags.

Just butchered my sheep last week and between the 3/4 hp Carnivore grinder and the chamber vacuum sealer it makes the whole process SO much easier and better.

 

[jds535]

I bought a $330 VEVOR. I have already wasted triple that on Foodsaver type sealers that are all in the trash now.