I think most folks don't understand the difference between a vacuum sealer, and a vacuum chamber. They see 'vacuum' and that's all the further it goes.
A vacuum sealer is designed to remove the excess air (within reason) in a given container. A vacuum chamber is a vastly different matter.
Removing the air in a plastic pouch is great for preserving freshness or freezing. However, yer not going to get any added 'infusion/penetration' of the meat in the process. It's a great way to minimize any nasties that may be present, but that's about it.
I had a professor in college that did an experiment using a vacuum chamber. He put a saucer of water in a vacuum chamber and asked what the class thought would happen. None of us had a clue. He turned on the pump and as the vacuum increased, the water began to boil. You read that right. The water in the saucer came to a boil. Then, in the blink of an eye, the water froze. You read that right as well. Vacuum is goofy stuff.
If ya think about it; the only way to 'infuse' a solution/product would require the recipient to be at a lower atmospheric pressure than the subject (thereby 'drawing in' the solution).
Sorry for going off topic.
If yer wanting to just go a day or so; vacuum sealing won't provide any added benefits. If ya want to let it go a week or more; I would def vacuum seal.
