Deckhand, Sounds you're a lot like me. Love over-kill, hate it when you buy something you've dreamed about, then when you get it, be unsatisfied because you should have gotten the more powerful model. Most of the time the over-kill model solves the unsatisfied problem, but at a price. If your not so price conscious, get the mini pack. Just saying that for about half the cost, the VP112 that I have is still overkill. I use mine almost every day, when packing foods in bulk, run it for an hour strait. Rocks every time, its nice and smallish and as noted, will even vac large mouth canning jars. This created awesome, rich, marinates and sauces. Plus the fact that you can use it for long-term storage of jared foods.
Sometimes its a dangerous thing to research add-nosium. I know, i'm a research-a-holic. Just be sure that where ever you have the chamber, its easily accessed, close to the kitchen (ideally in kitchen) or you know how that goes, you won't get the use out of it. I've got a beautiful, professional 10" meat slicer that cost me $1000. Thought to myself, I will use this thing for all the time, we'll I had no place to keep it, its a ***** to clean and weighs 75 pounds. It cuts good but IU can;t say that i've gotten my money's worth. But i'm sure you've considered all this.
BTW, your first sosu vide meat should be chuck steak. Get one with good marbling, at least two inches thick and weighs at least four pounds. Wash the meat, dry it, seal it and sosu vide it for 50hrs under 131 degrees. Remove from water bath, shock-chill in ice, remove from bag, dry again, season heavily, and sear in a screaming hot cast iron pan for three minutes per side. Rest for 10 minutes, brush the top with steak glaze (equal parts mirin, water, sweet soy sauce and add a table spoon of sugar). Slice 1/2 inch thick. People will think your a magician.
Just playing mister mom to my four kids. Always worked at least 80hr weeks running medical departments for treatment centers. Seems to be working better having wife working at a law firm keeping her busy. Long story. But I get more cooking,dishes,laundry, homework,etc. done and it doesn't bother me to be stuck home with the kids in fact it's a privilege. 
