Can someone please give me their personal opinions (preferably from experience) on which vacuum sealers are the best quality for the job. I need to start sealing and freezing leftover pulled pork (when there is any), fatties,logs, sticks, and of course assorted meats,poultry,etc. Also use for marinating would be nice but not crucial. Please help as there are soso many out there.
Thank you!
Thank you!