Excaliber’s recommendation was right on point. I used 1 oz of habanero powder to a half a bag of the Honey BBQ snack sticks mix. Turned out awesome. Had basically the same heat level at the Habanero BBQ and the Habanero Lime mixes.
Marinade express vs. Chamber vac marinading
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?
lkrfletcher I use a vacuum tumbler quite a bit. I like the results I get from it. I use it mostly for chicken. I take breasts and cut them into 3 or 4 strips and then poke them a few times with a skewer. I have found that I get better results when I put the meat and marinade in the tumbler and tumble for about 5 min. then let the vacuum off then revacuum and tumble for maybe 20 min. then then repeat again.
Does a great job on wings also. I like to use Walton’s General Tso’s marinade.
mdseaside - Thanks
Just trying to decide if the Juice is worth the Squeeze. $$$
That is what was holding me back also. Till I found one of another brand at a yard sale for $5.00. Before that I used the cannisters that came with my food saver.
I would marinate in them under vacuum just shake things around a few times and release the vacuum and revacuun a time or two. You just don’t get the same tumbling effect.