Thanks for the prompt and helpful reply. Actually, I tried the first bag several times, until I ran out of material to try again. I suspect the corner of the rib made a small hole or perforation, even with the bit of parchment paper I put over it. Believe me, I didn’t want to waste the material.
For the second bag, as of this morning, about 15 hours after sealing, it was about 75% tight. I note what you say about handling and will be careful with it. Maybe it’s ok and I just need to press the material gently against the meat. Do you think it might work or will the meat just spoil inside the bag due to the air?
Also, a key lesson learned: put the rib end up, as the rib’s corners put more pressure on the bag itself.
Good to know that the bag is permeable and that the main purpose of the initial vacuum is to help the plastic bond to the meat. Much appreciated.
Regards and thanks,