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No need to suck air out, lower bag into water and all the air is forced out, then fold top of the bag under itself. Place rocks and/or sand over submerged package.

When I worked in chiller/freezers at meat works we chilled (2 degrees) vacuum packed cuts for 2 weeks before freezing, no draining or re-vacuuming...trials were done on some cuts for 6 weeks without...