OMG. You’re a good sales rep. Great deal on injector. That plus Pa’s seasoning, extra springs and eight other items. It’s like a meat xmas in April. :exploding_head: :grin:
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.