This has been a good and informative thread. I’ve been eyeballing vacuum sealers for years, but just so far continue to use ZipLoc freezer style bags and “vacuum” as much of the air out as I can by mouth suction. Inevitably there will be one lower corner (or both) with a bit of space left for ice crystal formation.
I get better luck with heavy duty aluminum foil, but only if freezing one piece (steak or whatever) at a time where I can conform the foil exactly to the shape of the meat. Assuming I don’t tear the foil, which happens at least 20% of the time.
So I’m really glad to see so many happy users of vacuum sealers here. (adds to list)
