If you do end up going down the vacuum seal/sous vide rabbit hole, I strongly recommend getting a chamber vac sealer sooner rather than later. I went the normal vacuum sealer route for the first little bit, with the rolls of bags… and let me tell you cutting all those bags, sealing one end, then sealing them one at a time… such a huge pain. Not only is it a waste of time, but you also have to pay close attention when you’re sealing so you’re not sucking liquid into the machine, which you will inevitably do and then have to clean it. My chamber vac is one of my most cherished possessions other than my knives and my sous vide. I can seal 4 bags at a time, and they sell 500 ct packs of bags that are already sealed on one end and are very affordable. You can also use thicker bags, like 5 mil for bone in products or sous vide lobster tail, for example. Not sure that’s an option for those regular sealers. The only drawbacks - lg footprint, need to change the oil regularly (not very hard), and you can’t seal hot foods with liquid in them, because liquids boil at very low temperatures in a vacuum and will make a big mess in the machine. That last issue is easily rectified by just letting your food chill in the fridge overnight and then portioning and sealing it the following day.
Edit - if I have something larger than let’s say 16 inches to seal, I use my regular vacuum sealer since it won’t fit in the chamber vac. Perfect for curing pork bellies for bacon, for example. Weigh the pork, figure out the portion of your seasonings, then just slide that bad boy in a long bag, sprinkle the seasonings in, then seal and throw in the fridge. No mess, risk of leaking, less dishes to clean, easy to flip and the seasonings are definitely going to penetrate better. Another good example would be sealing a rack of ribs, you’d need a regular sealer.