Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Old 14-04-2012, 06:37 PM posted to rec.food.cooking,alt.food.barbecue
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Default Vacuum marinating


"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



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Old 14-04-2012, 10:58 PM posted to rec.food.cooking,alt.food.barbecue
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"Steve B" wrote in message
...

"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


meant cannot. Sorry :-(

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Old 15-04-2012, 12:13 AM posted to rec.food.cooking,alt.food.barbecue
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"Shawn Martin" wrote in message
news

"Steve B" wrote in message
...

"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


meant cannot. Sorry :-(


That is as clear as mud.

Steve


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Old 15-04-2012, 03:43 PM posted to rec.food.cooking,alt.food.barbecue
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Default Vacuum marinating


"Steve B" wrote in message
...

"Shawn Martin" wrote in message
news

"Steve B" wrote in message
...

"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


meant cannot. Sorry :-(


That is as clear as mud.

Steve



Again, on the advice of my council, The honorable James Beam, I respectfully
decline to answer the question.

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Old 16-04-2012, 12:12 AM posted to rec.food.cooking,alt.food.barbecue
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Default Vacuum marinating

Sqwertz wrote:

On Sat, 14 Apr 2012 10:37:34 -0700, Steve B wrote:

"Shawn 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.


If you want to get scientifically and anally accurate, you wouldn't
have meat in a true vacuum either.

Sounds like somebody is trying out for Kent's job.

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.


We'll just call you Kent II.


Is this the same Steve B who flounced out of RFC a couple years ago?

Bob


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Old 16-04-2012, 01:55 AM posted to alt.food.barbecue,rec.food.cooking
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Default Vacuum marinating


"Brick" wrote

Methinks there is some confusion between chamber vacs and
external vacs here. I can easily pull 28 inches of vacuum on a
bag of water at my house using a Vac Master chamber vacuum
machine. When this process is applied to a piece of meat
surrounded by liquid you can watch the air/gasses escaping
from the meat into the liquid as vacuum is applied. It appears
to be boiling until all/most of the air escapes. Penetration of
the marinade all the way to the center or to the bone as the
case may be is very rapid.


For me, the critical part is when MY machine starts sucking up liquid, and
possibly interferes with the sealing mechanism, which in my case, involves
melting the bag slightly across a line at the top. Other machines may
operate differently. But so long as I get a good seal, it seems to work a
whole lot better.

Steve


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Old 16-04-2012, 03:38 PM
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sorry... I'm an absolute beginner in BBQ - is it worth the hassle with vacuum?
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Old 16-04-2012, 04:18 PM posted to alt.food.barbecue
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Default Vacuum marinating

On Apr 16, 7:38*am, MarkWirght MarkWirght.
wrote:
sorry... I'm an absolute beginner in BBQ - is it worth the hassle with
vacuum?


Probably not, adding another variable into the mix is not a way to
help troubleshooting.

You'd want to keep it simple the first couple of years I'd expect.
The variables involved with time and temp will be enough for you for a
lil while.

Butt, if you do do chix or turkey, do yourself a favor and brine.
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Old 16-04-2012, 05:42 PM posted to alt.food.barbecue
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On 16-Apr-2012, MarkWirght wrote:

sorry... I'm an absolute beginner in BBQ - is it worth the hassle with
vacuum?




--
MarkWirght


Vacuum packaging is a totally separate subject from BBQ, but
to answer your question, yes it is worth it. But, not if you're
restricting it to BBQ. I vacuum pack and repack every single
day. I can't remember the last time cheese got moldy in my
frig. I buy my sandwich meat in chunks (chubs) and slice it
fresh for each use, then repack the chunk. Since most lunch
meat types are cured, they keep remarkably well under vacuum
seal. Then, for BBQ, It does a good job of marinating if you
can achieve the right conditions. FoodSaver marinating con-
tainer works well. You can use mason jars if your food will
fit. Wide mouth jars provide some flexibility. What I said
about BBQ doesn't apply to serious BBQ Circuit contestants.

--
Brick(Youth is wasted on young people)
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Old 16-04-2012, 07:06 PM posted to alt.food.barbecue
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"MarkWirght" wrote in message
...

sorry... I'm an absolute beginner in BBQ - is it worth the hassle with
vacuum?




--
MarkWirght


I find that one, it really reduces freezer burn and two, lengthens the time
I can keep things in the freezer, three, the quality of the meat is higher,
and lastly, the marinating does work to flavor the meat. I got a good Seal
a Meal, know how to use it, and it isn't that much hassle.

Steve




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