I'm looking for some advice on either a better process or a better vacuum sealer. I have a Foodsaver V3440 that is about 5 years old. Was a pretty decent model when I purchased. Still works well, with a few exceptions.
1) Biggest issue is with wet food, the moisture sucks up into the sealing area and I get voids in the seal. It has a "moist" setting that appears to do nothing that I can tell. I just pulled 20lbs of pork butt and sealed up a bunch of packages before putting my feet up for the evening. The last thing I want to do is throw it in the freezer and leave a bunch of work for tomorrow having to seal it up after the liquid freezes which seems to be the going method that I have found online. Anyone got a good sealer that can do this? Also an issue with fish, clean it, wash it, pat dry with paper towels, but there's still a lot of moisture left on them when you go to seal.
2) The second issue is when I have alot of sealing (hunting season) I need one that won't overheat and can do more seals in a row. This is for sure an upgrade.
Anyone got a good sealer for the #1 issue above? Or am I going to be stuck, bagging, freezing and then sealing the next day?
Thanks!
1) Biggest issue is with wet food, the moisture sucks up into the sealing area and I get voids in the seal. It has a "moist" setting that appears to do nothing that I can tell. I just pulled 20lbs of pork butt and sealed up a bunch of packages before putting my feet up for the evening. The last thing I want to do is throw it in the freezer and leave a bunch of work for tomorrow having to seal it up after the liquid freezes which seems to be the going method that I have found online. Anyone got a good sealer that can do this? Also an issue with fish, clean it, wash it, pat dry with paper towels, but there's still a lot of moisture left on them when you go to seal.
2) The second issue is when I have alot of sealing (hunting season) I need one that won't overheat and can do more seals in a row. This is for sure an upgrade.
Anyone got a good sealer for the #1 issue above? Or am I going to be stuck, bagging, freezing and then sealing the next day?
Thanks!