Judy, i asked because i was trying to understand your purpose in sealing meat with liquids.
First, please understand there's a significant difference between marinades and the natural liquids in meat. Consider that marinades are often acidic and are used to flavour and tenderize meat before cooking, not during. It's one of those elements of cooking when more, or longer, isn't always better. Often in classical recipes you can reserve a marinade, or meat liquid, before cooking and then use them or a reduction to finish the dish.
Also, once the meat liquids are out of meat there's no way to put them back and they can't add any flavour while cooking.
I encourage you not to try to deal with the frustration of attempting to seal a fluid with the meat you SV cook.