I've been looking to purchase one but not sure which would benefit my needs the most. Most things I freeze are usually cooked within 2-4 months. When I go fishing I freeze in water so they last a long time.
Meat is usually wrapped in freezer paper and when I defrost the meat it looks like the day I put it in the freezer. So I'm not sure I really need a sealer.
So I am thinking I would get more use out of a slicer. But with that, I probably would only use it to slice bacon, meat for jerky and maybe some cheese.
For those who have both, which do you get the most use out of? I don't want to spend a fortune, under $125.
I've looked at the Vac Master sealers and the Weston and Chef's Choice slicer.
I've noticed the Chef's Choice slicer comes with a serrated blade vs a smooth blade. I would think a serrated blade would shred whatever you are trying to slice. Is that accurate? The Weston appears to come with a smooth edge blade, which is what I want.
Does anyone have the Weston 61-0901 or Chef's Choice 609 Premium? if so can you provide your opinions?
If anyone has the Vacmaster sealers, either the Pro140 or Pro110, can you provide your opinion on those as well?
Meat is usually wrapped in freezer paper and when I defrost the meat it looks like the day I put it in the freezer. So I'm not sure I really need a sealer.
So I am thinking I would get more use out of a slicer. But with that, I probably would only use it to slice bacon, meat for jerky and maybe some cheese.
For those who have both, which do you get the most use out of? I don't want to spend a fortune, under $125.
I've looked at the Vac Master sealers and the Weston and Chef's Choice slicer.
I've noticed the Chef's Choice slicer comes with a serrated blade vs a smooth blade. I would think a serrated blade would shred whatever you are trying to slice. Is that accurate? The Weston appears to come with a smooth edge blade, which is what I want.
Does anyone have the Weston 61-0901 or Chef's Choice 609 Premium? if so can you provide your opinions?
If anyone has the Vacmaster sealers, either the Pro140 or Pro110, can you provide your opinion on those as well?
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