the nice thing about SV 'stuffed' items esp if you have a good vac sealer, but good enough Id guess with a Zip if you get rid of the air :
the stuffing stays put in the 'roll-up'
I tie the rolls first so that they keep their shape while inserted into the bags :
pre-bag
various CkBr pounded and stuffed . I use a wine bottle w the CkBr between plastic
Cooked. not so delicious looking but ......
Sur le Plate :
torched. wonderful I must say
very nice w pounded sirloin 'tips', which I buy on sale and they the slap whole for me.
think Braciole
https://www.google.com/search?q=braciole&ie=utf-8&oe=utf-8
I mass produce both, cook / freeze and then re-therm.
