I have one of the autoclave style vacuum sealers ( Vac Master). You can seal anything even bags of water. I seal all of my fish in water. This style uses a very tough industrial type sealing bag. It draws a very strong vacuum. Of course it was pretty expensive in compairison to the foodsaver types. I had a couple of those. This one puts them in the dust. Oxygen is the killer which causes meat to turn rancid. Dehydration is what causes freezer burn. This prevents exposure to both and shelf life is increased many times.





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