As a general rule, you can chill most cooked foods in the fridge and then vacuum pack for storage in the fridge or in the freezer. For the fridge, you need the bottom shelf to be 0c & for the freezer you want -18c or better.
Some examples; I take Rump or Rib Eye steaks, rub with a little Bourbon & sprinkle a little salt, fresh Oregano, Thyme & crushed garlic on both sides with Kiwi slices, Pineapple enzyme or other tenderisers also on both sides. I then vacuum pack several packages (buying in bulk full lots) and place in the fridge at 0c. At the instant of vacuum, the cells of your marinate are broken & forced into the meat (that’s how you can make pickles in 60 seconds, vac pack & open anytime after (grind your spices)).
The longest I have tried is 4 pieces of vacuum rump I found in the back of my lab fridge 150 days old. Fantastic cooked & tasted like wagyu but funkier.
Pork Ham; Try any thick cuts of pork, let us say a 2-inch slab of loin chop. Make up your favourite brine dry rub (2 sugar 1 salt & spices) and after applying, vac pack & put in the fridge, next day or two, remove from bag and wipe off rub or wash with water. Now apply another rub, I like Lime, Tamarind, onion & garlic powder mix, smoke at 100-120c until the internal is at 71c, Cool in the fridge & vac pack and it will be good for a month at 0c ( at least) and 12 months at -18c at least as we are talking Hard Vacuum packed so we are really talking years of storage at -18c or better.
Fish can be vac packed, raw, pasteurised cooked or fully cooked on a char grill and will be good for a long time at -18c
As I have a chamber, I can do liquids and so fermented foods like Krauts, Kimchi, pickles and anything marinated open a whole new world but watch daily anything fermented as the bag will expand like a balloon, then you need to bottle & put in the fridge.
Yoghurt, Cheese, Koji, Natto etc, all work better in Vacuum bags.
Booze and fruit, I have a still, I get fruit in season berries, mango peaches etc. Get the juice of the same fruit. Make up a spirit to 40% ABV with the juice and put in a bottle or Pyrex tray with the fruit & Vac pack. Its now ready or you can leave in the fridge for years. The girls love Blueberry blitzed up with ice cream or my fresh pineapple & coconut rum with soda.
If you have a bench vacuum machine, you can vac liquids by freezing them first eg; nearly freeze pickles in vinegar & then vac pack
If you need more on sous-vide science A Practical Guide to Sous Vide Cooking
& if you need more on food science I suggest On Food & Cooking by Harrold McGee (this is where Heston gets some of his food science)
Cheers, Ed