@dennishoddy The easiest way is with a chambered vacuum sealer. Not everybody has one or can get one of the chambered sealers though. If you are using a non-chambered vac sealer, there’s a couple other things to try. First, keep the package of meat/marinade below the vacuum sealer. If they are laying flat on a counter, it can be easy for the liquid to run back up into the seal bar and vacuum area, so just prop up the vac sealer a couple inches to keep the bag of meat further below it. Then you can also try using the manual vacuum/seal process. Most vac sealers have a manual method to start/stop so you can vacuum just long enough to where the liquid starts to move back up the package towards the seal bar. Or, you also try to add a barrier between the meat and seal bar, like a paper towel in the package so the liquid has a harder time making its way back up into the seal bar and vacuum area. You may not get a full vacuum with liquid in the package and using the manual vacuum/seal mode, but at least some vacuum will be better than nothing.