Nice, Yeah I was thinking with the bulk rolls and the wide seal bar a person could seal deer quarters if needed.
You probably wouldn't want to vacuum seal a whole quarter, but I do seal whole top round muscles after they come out of the smoker, and that's a very decent moral thing to do with them.
True - but it also depends on the duration of the frozen storage.
We save the whole front shoulder, and have them curried later by a bowhunting club member, or pressure cooked - they keep fine for up to six months, and I'd be willing to bet I've eaten older - and just didn't know it.
The larger chunks are a bit harder to get all of the air out, but the Wesson does a pretty good job with everything I've put under the lid, and I've also traveled mine a number of miles to hunting camps, OBX, and local for grinding meat.
ND - save the box and Styrofoam, it's easy to pack and move it with you, if you need the mobility.
