My $80 vacuum sealer paid for itself in a month of lamb sales

I was tossing so much trim and stew meat because it'd get freezer burn after a few weeks. Picked up a FoodSaver FM2000 on sale for $80 back in March. Now I'm portioning out whole lambs into family packs and the stuff stays good for 6 months easy. Has anyone else found a good way to seal up bone-in cuts without puncturing the bag?

2 comments

2 Comments

christopher3851mo ago

I dunno, I bought a FoodSaver a while back and I'm not that impressed. The bags cost a ton over time and I still got freezer burn on some pork chops after maybe 3 months. Maybe I'm not doing it right but the seals started failing after about 50-60 uses. For bone-in cuts I just wrap them tight in freezer paper and then put that inside a ziploc bag. Works fine for 4-5 months and costs way less. I think people overhype these things because of the initial excitement of seeing all the air get sucked out.

umaprice1mo ago

I had a FoodSaver for like 2 years and honestly the trick is to pre-freeze anything with bones first for like an hour so the bag doesn't get punctured. Also I switched to the off brand bags on Amazon, they're like half the price and seal just as good if you double seal the ends. For pork chops specifically I started doing a quick sear on them before vac sealing and that actually helped a ton with texture after thawing.