12hr, 145f pork shoulder, falls apart without moisture loss

I believe it can be had for cheaper on Amazon/best buy usually. Any big butt storage container or pot works. Food saver makers vacuum sealers for ~$100 at target.

Depending on temp. If its for fish, any ziploc is fine, food safe plastics do not decay at fish cooking temps. A vacuum sealer is just all around easier and better though and the plastics used are safe to any temp you could sous vide at since your medium is water.

I avoid putting any acid in there since I don’t want it breaking down plastics in a microscopic scale. Salt is also unneeded for meat until after sous vide as osmosis will draw water out of your meat, making it drier. Added fats like oil or butter are also useless in the bag as they do no penetrate meat. Better for searing or topping after with a compound butter.

All temp guides for meat and various dishes can be found on Serious Eats. J Kenji writes all their food science sous vide articles, he went to MIT and is a James Beard award recipient so he really knows what he’s talking about.

I use a large pot, any container will do tbh. If you’re using a very large container, prop a lid over it or saran wrap the top as it will lower heat loss and evaporation.