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If you’re processing your own meat, a vacuum sealer isn’t optional — it’s essential. The difference between vacuum-sealed meat and freezer bags is 6+ months of freezer life and zero freezer burn.

But which sealer? The options range from $30 impulse buys to $1,500 commercial units. Here’s how to pick the right one for your needs.

Types of Vacuum Sealers

Edge/Suction Sealers (Home Style)

These are the common “FoodSaver” type machines. They suck air out of the bag through the opening.

Best for: Small-scale processing (under 50 lbs at a time) Price range: $50-300 Pros: Affordable, compact, easy to use Cons: Struggles with liquids, bags are expensive, motors can overheat

Chamber Sealers (Commercial Style)

These seal the bag inside a chamber where air is vacuumed out completely.

Best for: Regular processing, liquids/marinades, serious volume Price range: $300-2,000+ Pros: Better seal, handles liquids, cheaper bags, faster Cons: Heavy, expensive, takes up space

Do You Need a Chamber Sealer?

For most homesteaders processing a few animals per year: no, start with an edge sealer.

Consider upgrading to a chamber sealer when:

  • You’re processing more than 100 lbs of meat per year
  • You want to seal marinades or wet brines
  • Bag costs are eating into your savings
  • Your edge sealer keeps overheating

I used an edge sealer for 3 years before upgrading. The FoodSaver handled everything fine — I just got tired of waiting for it to cool down during big processing days.

Best Edge Sealers

Best Overall: FoodSaver FM5200

Price: ~$180

This is the one I used for years and still recommend for most homesteaders.

Why it works:

  • Automatic bag detection — no holding buttons
  • Built-in roll storage and cutter
  • Strong seal that actually holds
  • Accessory port for canisters
  • Dishwasher-safe drip tray

Limitations:

  • 30-40 bags before needing cool-down time
  • Struggles with anything wet

Budget Pick: Nesco VS-12

Price: ~$90

If you’re sealing fewer than 20 bags at a time, the Nesco does the job at half the price. Seal quality is comparable, you just lose the automatic features.

Premium Edge: Weston Pro-2300

Price: ~$300

Built for hunters and homesteaders doing serious volume. Stronger motor, better seal bar, handles more bags before overheating. Probably overkill for small-scale operations.

Best Chamber Sealers

Best Entry: VacMaster VP215

Price: ~$750

The standard “gateway” chamber sealer. Good enough for home use, durable enough to last, priced where it makes sense.

What you get:

  • 10" seal bar (fits most cuts)
  • Handles liquids no problem
  • Uses cheap generic bags (not proprietary)
  • Oil pump (more reliable than dry pumps)

Best Value: Avid Armor USV32

Price: ~$500

Newer option that’s challenging the VacMaster at a lower price. Smaller chamber but capable pump.

Serious Investment: VacMaster VP320

Price: ~$1,200

Double seal bars, larger chamber, built for commercial volume. Only worth it if you’re processing regularly for multiple families or small sales.

Bags and Film

This is where the economics get interesting.

Edge Sealer Bags

You MUST use bags designed for your machine (channeled texture).

  • FoodSaver brand: ~$0.25-0.40 per bag
  • Generic compatible: ~$0.15-0.25 per bag

Chamber Sealer Bags

Any smooth, food-grade bag works.

  • Generic chamber bags: ~$0.05-0.10 per bag
  • Savings add up fast if you’re sealing hundreds of bags

Annual bag cost comparison (100 bags):

  • Edge sealer: $25-40
  • Chamber sealer: $5-10

Over a few years of processing, the chamber sealer pays for itself in bag savings alone.

Tips for Better Seals

Freeze liquids first Sealing anything wet with an edge sealer? Freeze it partially first. Works great for marinated meats.

Leave enough bag At least 3" of empty space above the food. Gives the sealer room to work.

Double seal problem packages If you’re sealing something with sharp bones, seal once, then fold the edge and seal again.

Paper towel trick For wet meats, fold a paper towel at the top of the bag to absorb liquid before it reaches the seal.

Clean the seal bar A dirty seal bar = weak seals. Wipe it down regularly.

My Current Setup

After starting with a FoodSaver, I upgraded to:

VacMaster VP215 — Handles everything we process (lambs, goats, pigs, chickens, deer). The liquid capability alone was worth the upgrade for marinated meats and anything with juices.

Bag cost: About $50/year for several hundred packages. Can’t beat it.

Would I go back to an edge sealer? For casual use, they’re fine. But if you’re doing this regularly, a chamber sealer is a quality-of-life upgrade that also saves money long-term.

Where to Buy

Edge sealers: Amazon, Walmart, Costco (seasonal)

Chamber sealers:

  • VacuumSealers.com
  • WebstaurantStore
  • eBay (used commercial units can be excellent deals)

Looking for the complete storage picture? The Homestead Butchering Handbook covers freezing, storage times, and thawing methods for all your home-processed meat.