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Thank you for your coaching during this process. I will try one more time today to make this happen.
My Food Saver model has only two controls- Seal and Vacuum & Seal.
I still do not understand why to use the VM if the bag itself is a semi-permeable membrane. To me, it seems like a impediment to drawing an initial tight vacuum on the meat because, I assume, it’s job is to let air into the bag, which is counter to what we are trying to achieve.
The meat has lost it’s natural surface juiciness during all of this handling. Should I lightly wet the surface of the meat before trying another bag?