vacuum seal

I made some stock yesterday from the remnants of my smoked leg qtrs. I'd like to vacusuck it. Last time I poured it in bags, stood the bags up in containers to freeze then vacusucked. I ended up with big lumps of stock. Any thoughts on how I can get a thinner, more, freezer friendly finished bag?

One of my recent projects have been sous vide burgers. I make six ounce patties, seasoned with salt and pepper. Occasionally I'll add a bit of Worcestershire Sauce as well. Vacuum pack them and cook sous vide, which is the vacuum sealed part but in a water bath with a temperature controller...