Really not sure if this is an appropriate branch for this question, sorry if wrong!
I have decided to get with the times and buy a vacuum packer. It will be almost exclusively for fish and meat, and I may like to experiment with marinading and ageing too.
There are a confusing range of machines, prices and sizes on the market. Don't mind doing my own research, but would appreciate your feedback and opinions on your models.
Much as I like the look of the light commercial models (>$600) I won't get that past the wife, so really I am in the $2-300 bracket.
Are they all equally reliable or do the cheaper unit crap out after a year?
Is there much difference in the cost of packing plastic? I think a roll would suit me best, that can be cut to size.
So long as the unit has a dry/wet setting, are there any other useful or important features I should look out for?
Thanks for your advice!