Thanks for the replies so far- does anyone have any links to specific bags they like and have worked well?
Zipvac and other vacuum sealer bags (with a sealer). Most of these are considered safe for even boiling food in (to reheat), and I've seen a couple articles online about issues with the ziplock type bags when used to cook at the higher end of the sous vide temperature scale. I also feel a lot more comfortable using the vacuum sealer bags when doing something like a 32-36 hour roast in the sous vide bath.
What part of the state were you hunting? Looks like a good time!