That $120 vacuum sealer finally paid for itself on pork loins

I kept putting off buying a decent vacuum sealer because my dad always said just wrap things in freezer paper... well three weeks ago I got one on sale and it's a game changer for bulk buys. I grabbed a case of pork loins for $1.89 a pound, cut them into chops and roasts, sealed up about 14 packs. Last night I opened one from the very first batch and it tasted like it was cut yesterday, no frost burn at all. The old paper method always gave me that weird dry edge by the two week mark, especially with stuff near the freezer fan. Honestly I spent close to the same on wasted meat over the last year, so this thing is already ahead. Anyone else use one for breaking down whole animals or is that overkill for you?

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oscarhart9d ago

Feeling your pain on the wasted freezer meat, same boat here.