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Andy StarvaskiI just bagged up a 13lb NY Strip roast this past Sunday using the Vac Mouse material and my Foodsaver model 2840.
This time I cut the material length wise and placed the VM material completely across the opening of the Drybag.
I set the food saver to Normal/Moist.
I started the foodsaver and massaged the bag tight against the meat and just before the Foodsaver could start auto sealing I stopped the foodsaver but continued to massage the bag, and restarted the vacuuming process. This resulted in the foodsaver drawing out just a bit more air and gave me a very tight vacuum/fit between the roast and the bag. – One the best I’ve had. I tripled sealed the bag and put it in the ageing fridge. Probably will take this about 35 days.
This was one of the easiest times I had bagging the meat and one of the best seals so far. B)