I am interested in vacuum sealing things like bone in pork chops and t-bone steaks for sous vide cooking. Is there a technique to keep the bones from puncturing the bags?
Wrap the bone ends with a layer of foil, plastic wrap...or even folded paper towel. Then seal.
I first wrap in paper towel then put that into a regular freezer bag. Squeeze out all the air so it lays flat. Then I vac seal. Works perfectly.