Trying to be polite, but, if you're losing seal you're doing something wrong. I've never lost seal on any that I've produced, and I don't think that is luck. Tool, material, or technique. One or more is faulty.
The only struggle I have had was with bacon and have changed the technique to freeze before packing now. Too greasy and a few seals failed.
So the consensus is if it is sealed a day or so later it will stay that way?