I have a Vac Master chamber vacuum sealer. If you do enough its totally worth it. Never overheats when doing large quantities, bags are heavier duty, double seals and you can even vac pac liquids. Red meat will go a year and a half to two years easily.
Might not be worth it if you only process a deer or two a year.I use mine all the time for salmon, halibut, crab, shrimp, blacktail, sheep, moose etc... Consider it one of my best investments in outdoor gear I've ever made. I've had it for 8 years now and figure I would have worn out enough food savers in that time that I'm money ahead!
