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Yuval, my vacuum machine has a separate seal button. just work out a way to get most of the air from the bag and than seal. It’ll work fine. I now only use 2% salt for EQ curing. The salt content will rise as the meat dries out.
2% is better for your health and budget. Lots of cold beer is usually consumed with salty charcuterie.
Where do you live Yuval? I live in Australia and I can purchase double strength stretch netting. It works fantastic but is a bitch to work with. An appropriate torpedo certainly is needed or go the Lloyd way by using 1/2 a mile of butchers string. It all works fine.
Good Luck my friend, just make sure you stock up on meat again. YOU WILL RUN OUT very fast,