The vac systems, "chamber" style machines, that are truly designed for wet vac/seal are crazy expensive: $1500+. The folks we stay with in Alaska have one and its quite impressive. You can vac seal any liquid without issue.
Those systems are pretty cool, the meat department I worked for for years has one, and it was crazy using it to force marinade and brines into meat. One time, a fly landed in the chamber (with no food inside the machine) and we clamped the lid, and depressurized the it, and the fly just popped. Back then, being the bottom of the pile, I got the task of cleaning it up afterwards.
That is somewhere around 700% of what my maximum is budget-wise, though.
I vac seal soups (I usually cook a gallon at a time) and don't have any trouble with mine. Some soup gets in the drip tray which is annoying, but not a deal breaker.
Okay, I may go that route. I saw one that had two drip pans in it, to give the pump the maximum protection, and it was tempting.
Do you have any techniques for sealing liqiuds that help?
I had my machine on the counter, and then the bag set inside the sink, so the bulk of the brine and the meat was downhill, and it worked for the most part, but my drip tray was about 1/4" too shallow, and by the time the seal was near done, I was getting brine in the motor.
I've thought about opening it up and installing a momentary switch that will trigger the seal cycle. That'd be money.....
I was thinking about that, too!
I ran the idea by my dad, who's an electrician, but he just gave me the "you'll break it" party line.
