In anticipation of eating better and following the “Joe Hell” theme, I was thinking of some specific meat preps. Like Bahn Mi, Carne Adada, skirt steak fajitas, etc… Have to go max flavor, because I wont be having tortillas with these.
I am wondering what you Vacuum express pro users think of the unit.
What is marinading time verses a chamber vac seal with meat and marinade?
How is the clean-up?
Is there more flavor impact from the vacuum tumbling?
Ever make your own marinades?
craigrice Thank You, but it’s just who we are, and what we do. Everyone has a life story to tell, and each one is unique, and eventful… many face danger and hardship in silence. That’s just who they are, and what they do, and why they’re here 😊
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