I’ve been using a vacuum sealer for many years. About four years ago my Foodsaver died, and I replaced it with something a little more heavy-duty: a VacMaster 305. (The 305 has since been replaced with the model 380) This vacuum sealer is probably the most often used appliance in my kitchen. This thing is rugged. It’s made of stainless steel, not plastic. It comes standard with a kit of the most-often-used replacement parts (the seal, etc).
A few weeks ago I made a big batch of an awesome bolognese sauce (with ground beef, ground pork, and ground lamb). I vacuum-bagged it in individual servings and froze it. And now I’m going to have Spaghetti Bolognese for dinner. When I cook with bacon I buy applewood smoked bacon. Yesterday I bought 2 pounds of it and I just finished vacuum-bagging and freezing it, four slices to a bag.