re: #44 GlutenFreeJesus

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

That’s the primary question I was looking at. Whether to go with a $100 external sealer,r a $400 chamber sealer or conclude that sealers don’t work. The secondary is whether some brands or models work better than others.

For price I obviously much prefer to go the external sealer route if possible.

Thanks!