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I dropped $80 on a vacuum sealer and it lasted three weeks, here's why I'm back to the old way
Last month I got tired of wrapping everything in cling film and butcher paper, so I grabbed a cheap vacuum sealer from a big box store in Tulsa. Thought I was saving time and keeping my bone-in cuts fresher, but the thing started losing suction around day five. By week three the sealer just refused to pull a vacuum at all, no matter how I arranged the bags. Turns out the real issue was I was sealing wet meat without patting it dry, so moisture got into the pump and killed it. I lost about $65 worth of ribeyes to freezer burn after the bags didn't seal right. My old method of double wrapping in freezer paper and pressing out the air manually has worked for 15 years, so I should've just stuck with it. Anyone else had a budget sealer crap out on them fast, or is there a trick I'm missing?
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