I've tried a couple of ways.
My Daughter has a couple of the typical types sold under the Food Saver brand name.
I used them to make Teriyaki Jerky for them. I felt it sped things up, doing in 2-4 hours what took overnight in a sealed Non-vacuumed container in the fridge overnight.
For my own use, I have a couple of 1/2 gallon Mason Jars I pull a vacuum on with the attachment that came with my Ziploc Brand vacuum sealer machine. (I had to buy the attachments that fit the jars.)
It was painless because I also make Al's pickles, and vacuum pack those.
I do have reservations about drawing a vacuum on a glass jar that has much air in it. If it ever implodes, it could possibly send glass everywhere.
For that reason, I would recommend getting the real deal 2.25 quart plastic chamber.
IMHO, I believe a 1 quart Mason type jar could suffice as well. I haven't tried it, but my ~2 pound loads of Jerky meat could probably work fine in a simple quart size.
I know there is a lot of debate about Vacuum Marinading, but for me, I think it is a winner.
My SIL thinks by pulling the vacuum, then breaking it and repeating, that it drives the marinade into the meat. Easily done with the chamber.
Here is more on them, different types.