The DW and I have the Vac 1050 model, about 10 years old now. It has sealed thousands of bags for us. We recently bought the discontinued V 2222 model for the $24 coupon price for a backup unit as I keep expecting the original unit to stop working. I learned early on to let the sealer cool down about every 10 seals and it seems to have worked.
Our uses of it have been for game meat from my brothers hunting trips, chicken, fish and steak entrees cooked in large quantities and used over a couple of months when we both were working before retirement and store specials on meats and fish. Any failures we've have had are usually operator error, mostly a contaminated seal area so sealing is not complete.
There is a high end market that I visit infrequently, because of the high prices, but they sell prime grade steaks and roasts and occasionally will have a sale of various cuts. I've scored Porter house, T-Bone, Ribeye, New York, Top Sirloin steaks and Tri Tip roasts in quantity, and the Foodsaver has worked great for long term sealing of these.
About a year ago I was cleaning out the chest freezer and found 2 prime Ribeye and 2 prime Porterhouse steaks that were over 4 years old on the sealing date. They looked and smelled fine when opened and defrosted and to our amazement taste and texture were the same as if they had only been vacuum frozen for 3 months. Vacuum sealing with the Foodsaver sure works for us. YMMV:thumb:
olddesertrider
