"Shawn Martin" > wrote

> I have not done this with meat, but I have used this trick to infuse
> juices, and liquor into fruit. It really is only effective using a bag,
> and chamber vac. You cannot effectively draw a vacuum on liquid with a
> chamber vac.

My experiences, drawn from hundreds of years is this: You can't really get
a vacuum, because if you did, you would suck all the juice out. So, you
just try to get the air out, the culprit in freezer burn. Since you can't
get a hard vacuum with the marinade liquid and body juices in there, the
point of hard vacuuming is moot.

Steve