It's close to hog killin time , our family and friends butcher several hogs, this year its gonna be 8, we all have the german background and still make the same things as our grandparents did. We do it a little easier with the help on butane burners on the wash pots, butcher boy band saw and grinder, stainless 3 bay sink, hot water heater, lots of big pans, an mini excavator to hold up the hog while using a pressure washer, but we still use the old cast iron  pot stuffers. But we try to stay close to our heritage and drink a little wine and beer to honor the event. Now here's may problem, in the past 4 years we have went though 5 or 6 vacuum packers, the food saver won't take the amount , most of the saugage is vacuumed packed after it comes out of the smoke house. except for what is left to make dry saugage. Can someone suggest a  packer that will last, Would like to keep it under 600 or so. Thanks for any help.