everything you need to know a about SV
is right here on eG.
its a long thread , so take your time.
the longer the thread , the more info for you
to put a probe into meat that's sealed in a bag :
make sure your probe is as thin as possible.
use insulating foam tape , that you rip off a roll:
this version is not unique , but you get the idea.
make sure the bag is dry , fix the sticky side to the bag
carefully insert your thin probe through the spongy part into the meat
and then carefully put the bag in the SV bath.
might take some experience so there is no leak
if you get a leak , re-bag the item and try again.
eventually you will realize timing the meat is not very
important once you understand the underlying principles of SV :
Time in the bath : tenderness .
temp of the bath , thus eventually the bagged item
is doneness : rare , medium etc.
and the time in the bath for meat is very forgiving
remember , if you set you bath to , say 135 F
the meat is not going to get to 140 F
the longer you leave th meat @ 135 the more tender it gets
within reason