Review on 🥫 Optimal Food Preservation with FoodSaver BPA Free Multilayer Construction by Chad Aguirre

We have Sam's Club membership and will be buying, portioning and freezing meat for 3-4 months at a time. I save the buns for larger cuts like ribs, loin, and roast, but mostly use bags for convenience as I don't have to cut for each cut of meat and then seal both ends. I prefer Foodsaver pouches to rolls because I don't seal both ends like I do with rolls, this means less overheating of the closure element on the Foodsaver. One of the biggest issues I had with the Foodsaver is that it tends to overheat and stop working properly after around 8-10 uses as it melts the pack as soon as it comes in contact with the item. Bags will not seal if the sealing element gets too hot and destroys the small channels in the bag that suck in air. Because of this, some of the thinner branded bags don't seal very well if these channels collapse too easily.