Rob, welcome aboard even though your first post is due to disappointment with your brand of sealer. Regular posters pop in from time to time so if you’re patient someone with the same sealer or close to it will be along to help. In the meantime may I suggest the same as I did to Rudolph last week and that was:
…another simpler solution to exacting the air? Take a vessel large enough to submerge the meat inside a Drybag and fill the vessel with clean water. The water will cause the air to escape and then you can seal the bag tightly with a simple bread twisty.