Food Saver Vacuum Pack

[Egon]

For marinating wouldn't positive pressure be desirable ?

 

[teejk]

For marinating wouldn't positive pressure be desirable ?

Dunno! I only learn via experimentation. Absent a "pinning" machine or injecting, can you drive marinate into a piece of meat with positive pressure?

 

[Western]

Thanks Dan, good info! I have never thought about sealing in jars to be honest Really haven't delved into fruit drying, have done the jerky thing though:thumbsup:

 

[Bird]

For marinating wouldn't positive pressure be desirable ?

I'm guessing that you draw a vacuum in the container and that pulls air out of the meat, then when the vacuum is released it draws the marinade into the meat where the air was. To quote the manual with my FoodSaver:

Your FoodSaver Vacuum Sealing System has a special Quick Marinade Cycle which will last about 10 minutes. The FoodSaver Quick Marinading Canister is the perfect FoodSaver accessory for marinading food.

During the Marinade Cycle, the vacuum pump will "hold" the vacuum for several minutes then release the vacuum, allowing the food to "rest" for 30 seconds. This process then repeats. This "pulsing" action of "vacuuming and resting" will allow for quicker more flavorful marinating.

We have not yet tried it. Many years ago, we used to cut round steak in strips about 1" wide, marinate them overnight in straight soy sauce, then cook them on a charcoal grill, and eat them with just a garden salad and hot rolls.

 

[teejk]

I'm guessing that you draw a vacuum in the container and that pulls air out of the meat, then when the vacuum is released it draws the marinade into the meat where the air was. To quote the manual with my FoodSaver:



We have not yet tried it. Many years ago, we used to cut round steak in strips about 1" wide, marinate them overnight in straight soy sauce, then cook them on a charcoal grill, and eat them with just a garden salad and hot rolls.

You guys are making me hungry. As a former meatcutter, I will opine that back in the day we only labeled meat as "chuck, rib, tbone/porterhouse, sirloin, rump and round. Flavor in beef is optimal at the front shoulder and declines as you move back (all has to do with fat content). Front end takes the bulk of the load hence is tougher. Round has very little fat and is tough due to the lack of fat. The cuts in between get a free-ride on a steer (explains why a ribeye tastes so good and costs so much). Jerkey from the round/lower sirloin should be good. Brisket/flank would probably be better (we never sold them because they were all reserved for corned beef).

 

[Bird]

Brisket/flank would probably be better (we never sold them because they were all reserved for corned beef).

Of course, I am quite fond of BBQ brisket. And we've been buying the Sadler BBG brisket at Sam's Club already sliced (just one of the reasons we wanted the FoodSaer). And of course that BBQ brisket is a bit expensive for soup meat, but I sure do like to chop up about 3/4 pound, put it in the crockpot with 4 cans of mixed vegetables, one can of tomato sauce, one can of original V-8 juice, a little water, and some salt & pepper.

We just don't think about it at the right time, I guess, so we seldom have corned beef and cabbage, although we both sure like it.

 

[Gem99ultra]

We also had/have the old flat style that lost it's vacuum. So, we bought the new model a couple of years ago. Use it for so many things; not only freezing foods for the freezer, but we also use it to close potato chip bags (shutting down the vacuum quickly), closing cracker bags, etc.

But - we didn't just throw the old one away. It still seals but just doesn't vacuum. It migrated to my workshop. I use it to keep nuts and bolts together on projects. Just about any plastic bag can be sealed with it. And, if I have spare parts, I'll label a sandwich bag and seal it. No chance of loosing those little screws and washers Works like a champ bagging and sealing wire rolls of welding wire.

 

[wedge40]

I'm guessing that you draw a vacuum in the container and that pulls air out of the meat, then when the vacuum is released it draws the marinade into the meat where the air was. To quote the manual with my FoodSaver:

We have not yet tried it. Many years ago, we used to cut round steak in strips about 1" wide, marinate them overnight in straight soy sauce, then cook them on a charcoal grill, and eat them with just a garden salad and hot rolls.

I've had my food saver for 10 of 15 years. And yes it get used a lot.
I've marinated lots of stuff. The easiest thing to show how well it works is to cut up some chicken and make your basic Chinese marinate and pull a vacuum on this. After an hour or two your chicken will be dark almost completely through.
I've learn there are some things you should freeze before hand and others you can seal right away.
I love my FoodSave and keep thinking of upgrading, but if it aint broken why get a new one.

Wedge

 

[Bird]

Incidentally, for anyone unfamiliar with the FoodSaver, there's a pretty good 10 video demonstration on youtube of the model we have.

FoodSaver Vacuum Sealer V3880 Review - YouTube

 

[crazyal]

Mine came with the port for the vacuum line but not any attachments. I've always wanted to get them but haven't yet. A couple of years ago my sister gave me a dehydrator that I haven't used yet but is begging to have some beef put in it. The problem is that a batch of beef jerky last about a day with me. All this talking about foodsavers has got me wanting to make some jerky.