re: #31 ckkatz

Food Saver would be just fine. Personally I have a VacMaster chamber sealer. Overkill for your needs.

If you don’t do sous vide, you can just thaw overnight in the fridge. No need to season before sealing/freezing either. Do that when you’re about to cook. 😎

I get my bags from this place. Might want to call/email them to double check the best bags for whatever machine you need up getting. :)

vacuumsealersunlimited.com