"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

"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 :-(

"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

"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.

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

"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