@lewm I'm afraid not. My favorite chinese restaurant is 30 miles south of here in Taxacusetts. But don't fret tonight we are having Duck Confit and tomorrow is prime roast beef that I aged for 45 days. REALLY, right in my own fridge. Go to umaidry.com. These are very special vacuum bags that control the humidity within the bag and they work GREAT! I am on my third piece of meat now. The only down side is you have to have a vacuum packer with at least a 10" seal bar. The biggest bag which is for brisket requires 16 inches however you can kitty corner the bags and probably get away with a 10" bar which is pretty common.
@drbond , The 4 point 9 may be the best value in a high performance arm out there. As for the Kuzma tables it depends on which one you are talking about. The Ref 2 and M are right up there with the SMEs. I really like the M but it is pricey. The Sota Cosmos is a better value and it has some advantages over the M, a magnetic thrust bearing and vacuum clamping to name two. It's overall build quality is not as good as the M but it has it where it counts and it is almost 1/2 the price.