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I’ve been using drybags for quite a while and I have to say straight up that every single bag I’ve used has lost the seal. I’ve tried two different chamber vac sealers, created quadruple seals, etc. It didn’t matter, every one failed anyway. Despite never having even one bag hold a seal though I’ve had good luck with the actual meat! It doesn’t seem to matter much so long as you keep the bag tight against the meat. It has been suggested to stretch a nylon (women’s sock thingy) over the meat until a good crust forms. This is what I’ve been doing and it seems to work pretty well.