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In Reply to: Re: Vacuum Tumbler posted by sparks in calgary on March 28, 2016 at 22:36:10:
They can marinate meats 'deeply' in 20-30 minutes in what would normally take at least overnite or more and without the vacuum never get as deep really. Or cure and piece of meat like pork belly or brisket into bacon or corned beef in a matter of hours that would normally take 10-14 days. It pulls a negative pressure in the canister, thus expanding the space between the fibers of the meat, poultry or fish inside of it. That way, the liquid carrying salt, spices, cures, flavorings get pulled inside the meat. When vacuum is released, much of the liquid and salts and such remain deep inside providing the deep marinade or cure.
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