British BBQ Society Forums

I just did a search for this but couldnt see what I was looking for. Just woundered if you coukd get better flavour or a quicker marinating time on bigger cuts of meat if you put it all in a vaccum bag and sealed it?

Im interested to know if anyone has tried it and what their finds were.


Ben

Ive just googled about vacuume marinating and as always there seems to be mixed reviews. I have found a machine on ebay for £90 that seals or vaccun seals bags, and it will vaccum seal anything from water to baby food. Fruit to marinating meat.

A few forums were saying its a good idea because thw vacuum opens up the meats pors takes out excess water and the marinade goes deeper into the meat because of this. I only saw one comment that said it takes 10× less time to marrinate takin an hour or so and not all night.

So flavour is ok. But will the meat tenderise too? I couldn't see anything on that so I think I am going to buy the machine and have a go.

I know of a few people that used to use vacuum tumblers rather than injecting at competitions a few years ago but I think most just inject the flavor now. I am sure it is used in the commercial world and to be honest I have vac packed ribs and brisket after rubbing recently, I dont think it made a difference, i just wanted to keep everything tidy!

I can see the sense on how it should work with the flavour going deeper. Weather it works or not im guessing depends on the actual flavouring and meat.

I bet vacumming what ever meat could stop the fridge feom smelling like seasoning too.

Ben

It's great for opening up the pores, and there are vids on youtube where they compare vac-pac and old style marinades. However I like being able to "massage" the meat through the bag, not ribs of course, and it does keep the fridge almost odour free and as Toby mentioned neat and tidy.
If you go for a sealer get one where you can decide when to stop and seal my fairly expensive one does it automatically

I think I will go down the route of sealing. Its a bit more friendly domestically.


Any idea if it does cut down the time needed to marrinade?


Ben

Sorry gents, think this is a load of hokum. place meat in the bag and apply vaccum, air is removed from bag, air and or moisture removed from meat, extreme vaccum could I gues in theory rupture the cell walls of the meat. Your applied dry rub would be held nay forced under pressure against the outside of the meat but pores opening? the meat sucking the marinade in? Not convinced at all......show me the science......

Sceptically yours Tiny

Tiny wrote:Sorry gents, think this is a load of hokum. place meat in the bag and apply vaccum, air is removed from bag, air and or moisture removed from meat, extreme vaccum could I gues in theory rupture the cell walls of the meat. Your applied dry rub would be held nay forced under pressure against the outside of the meat but pores opening? the meat sucking the marinade in? Not convinced at all......show me the science......

Sceptically yours Tiny

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